'TATO TAQUITOS
Since we came back from India, the HUBS has been on me about adding more to our meals. He had gotten used to the five roti's, several shaaks, rice & daal, and tonsss of mitai for LUNCH kinda meals. And although I can't handle that much food for three meals a day, I am happy to try something new. Lately I have been obsessed with, scratch that, I am & have always obsessed with Mexican food, soooo naturally I tried a new Mexican dish. We recently were introduced to taquitos at Susan Feniger's Border Grill in Vegas. Sooooo delicious! So I figured, I'd try my hand at it.
'TATO TAQUITO RECIPE
KITCHEN CHARISMA SHAH
INGREDIENTS (12 TAQUITOS)
- 4 large red potatoes (boiled & peeled)
- 1/2 yellow onion (1/4 julienned, 1/4 diced)
- 3/4 pack of pre-cut cabbage & carrot slaw
- 7 tbs of sour cream
- 1/2 green onions (minced)
- 1/2 tsp cayenne pepper
- 1/2 bunch of cilantro (chopped)
- 12 small (6") corn tortillas
- 2 tbs butter
- 1/3 c shredded mexican cheese
- 1 lime
- salt to taste
- 2 tbs olive oil
INSTRUCTIONS
- Boil & peel the potatoes.
- In a skillet, heat the olive oil. Add the 1/4 chopped onions & green onions. Sauté.
- Add in the potatoes and mash until all ingredients are blended.
- Add the cayenne pepper and fold in.
- Add the butter, cheese, salt to taste and 2 tbs of sour cream. Fold in until evenly mixed.
- In a mixing bowl add the slaw, remaining sour cream, juice of the lime, all of the freshly chopped cilantro, the julienned onions, and salt to taste. Set aside.
- Line a baking sheet with aluminum foil and spray the foil with nonstick spray.
- Stuff each corn tortilla with a little bit of potato stuffing and place face down on the baking sheet.
- Bake at 375F for 15 minutes or until crispy. May need to flip the taquitos half way through.
- Garnish with lime slaw + salsa and serve. Maybe even with Black Bean Chili!
