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Taquitos Tricolor

Yields6 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Ingredients:
 2 large Russet potatoes, peeled
 ½ cup whole milk
 1 tsp salt
 1 cup vegetable oil
 12 El Comal corn tortillas, warmed
Ingredients for Roasted Salsa Verde:
 2 serrano peppers
 2 jalapeño peppers
 ⅓ white onion
 2 garlic cloves, peeled
 1 lb tomatillos, husked and rinsed
 1 tsp salt
 1 handful fresh cilantro
Ingredients for red Salsa:
 7 Roma tomatoes
 1 jalapeño
 3 serrano chiles
 ¼ piece white onion, roughly chopped
 2 garlic cloves, roughly chopped
 1 tbsp cooking oil
 ½ tsp sea salt
Other toppings:
 Crema Mexicana
 Cotija Cheese
 Shredded lettuce
Directions for Taquitos:
1

Combine potatoes and enough water to cover in a large saucepan over medium heat. Boil for 20 minutes or until fork tender. Drain.

2

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.

3

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.

4

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.

Directions for Red Salsa:
5

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.

6

Add onion, garlic and 1/3 cup water. Pulse until sauce has blended with texture.

7

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

Directions for Salsa Verde:
8

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.

9

Place garlic, serranos, jalapeños, onion, tomatillos, salt, cilantro and ¼ cup water in a blender. Blend until smooth. Transfer to a serving dish.

10

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.

Nutrition Facts

Servings 0