Taquitos Tricolor

Combine potatoes and enough water to cover in a large saucepan over medium heat. Boil for 20 minutes or until fork tender. Drain.
Mash potatoes in the saucepan with a potato masher. Return to low heat, add milk and salt and stir until mixture thickens; approximately 5 minutes.
Heat oil in a large skillet over medium heat. While oil heats up, scoop 2 tablespoons potato mixture in each tortilla and roll. Use toothpicks if needed.
Place taquitos 2-3 at a time in hot oil, using metal tongs turn frequently to fry evenly until golden; approximately 2 minutes on each side. Transfer to a paper towel lined plate to absorb excess oil.
Heat skillet or comal over high heat. Place tomatoes, jalapeño and serranos on skillet and roast, turning frequently, until charred spots form on all sides. Remove from heat and let cool. Cut off chili stems and tomatoes’ stem scars. Roughly chop and transfer to a blender.
Add onion, garlic and 1/3 cup water. Pulse until sauce has blended with texture.
Heat oil in a medium saucepan over medium heat. Carefully pour in salsa and cook for 15 minutes. Remove from heat. Transfer to a serving dish
Place 4 cups water in a large saucepan over medium heat. Bring to a boil.
Carefully, place serranos, jalapeños, onion and garlic cloves in boiling water. Boil for 10 minutes or until serranos and jalapeños are soft. Add tomatillos and bring water to a second boil; about 6 minutes. Turn heat off and let cool in water. When water has cooled, remove stems from serranos and jalapeños.
Place garlic, serranos, jalapeños, onion, tomatillos, salt, cilantro and ¼ cup water in a blender. Blend until smooth. Transfer to a serving dish.
To Serve: Place some shredded lettuce on a serving plate. Place taquitos over lettuce. Top with a green sauce on one side, crema Mexicana in the middle and red sauce on the other side. Sprinkle crema with crumbled cotija cheese. Serve.
[cooked-sharing]
Ingredients
Directions
Combine potatoes and enough water to cover in a large saucepan over medium heat. Boil for 20 minutes or until fork tender. Drain.
Mash potatoes in the saucepan with a potato masher. Return to low heat, add milk and salt and stir until mixture thickens; approximately 5 minutes.
Heat oil in a large skillet over medium heat. While oil heats up, scoop 2 tablespoons potato mixture in each tortilla and roll. Use toothpicks if needed.
Place taquitos 2-3 at a time in hot oil, using metal tongs turn frequently to fry evenly until golden; approximately 2 minutes on each side. Transfer to a paper towel lined plate to absorb excess oil.
Heat skillet or comal over high heat. Place tomatoes, jalapeño and serranos on skillet and roast, turning frequently, until charred spots form on all sides. Remove from heat and let cool. Cut off chili stems and tomatoes’ stem scars. Roughly chop and transfer to a blender.
Add onion, garlic and 1/3 cup water. Pulse until sauce has blended with texture.
Heat oil in a medium saucepan over medium heat. Carefully pour in salsa and cook for 15 minutes. Remove from heat. Transfer to a serving dish
Place 4 cups water in a large saucepan over medium heat. Bring to a boil.
Carefully, place serranos, jalapeños, onion and garlic cloves in boiling water. Boil for 10 minutes or until serranos and jalapeños are soft. Add tomatillos and bring water to a second boil; about 6 minutes. Turn heat off and let cool in water. When water has cooled, remove stems from serranos and jalapeños.
Place garlic, serranos, jalapeños, onion, tomatillos, salt, cilantro and ¼ cup water in a blender. Blend until smooth. Transfer to a serving dish.
To Serve: Place some shredded lettuce on a serving plate. Place taquitos over lettuce. Top with a green sauce on one side, crema Mexicana in the middle and red sauce on the other side. Sprinkle crema with crumbled cotija cheese. Serve.