Potato Taquitos with Green Sauce
Ingredients
Scale
For the taquitos
- 2 lb potatoes, peeled, cut in 1/2 inch pieces
- 2 TBS oil
- 1 onion, cut into 1/2 inch pieces
- 2 cloves garlic, minced
- 2 bell peppers, cut in 1/2 inch pieces
- 1 fresh chile, minced
- 1/2 cup cream
- 1 cup grated cheese, such as jack cheese
- Tortillas and frying oil as needed
For the green sauce
- 1/4 cup almonds
- 1 tortilla
- 1 tablespoon avocado oil or canola oil, plus more as needed
- 4 garlic cloves, peeled
- 1 pound tomatillos, husks removed
- 2 poblano chiles, stemmed and seeded
- 1 medium onion, quartered
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chopped fresh oregano
- 1 teaspoon salt
- 3 cups water
Instructions
- 1- Make the filling: Put the potatoes in a pan of enough water just to cover them, bring to a simmer, add 1 tsp salt, and cook 5 minutes. Remove them with a slotted spoon and reserve them on a plate. In a heavy skillet, heat 2 TBS oil. Saute the onions for a few minutes until soft, then add the garlic, bell peppers, and chiles and cook a few more minutes on medium heat. Add the cream and boil until it is thick and reduced by half the original amount. Stir in the cooked potatoes and the grated cheese. Taste, then add salt and pepper to taste, and set aside.
- 2- Make green sauce: Into a separate medium sized skillet, add the almonds. Shake the pan until they are toasted and fragrant (this doesn’t take long, so keep an eye on them). Place the toasted almonds in a blender container and set it aside. Add a few tablespoons of oil to the skillet, and fry the tortilla in the oil on both sides, flipping with tongs, until it turns golden brown and just begins to get crispy. Put the fried tortilla into the blender container. Now put the unpeeled garlic cloves, tomatillos, poblanos, and onion into the skillet. Cook them on high heat until softened, about 10 minutes. Or if your skillet is oven safe, put it under the broiler for 20 minutes. Now, add the tomatillo mixture to the blender; add cilantro, chopped oregano, salt, the juice of one lime, and water. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. If the mixture looks too thick, add more water and blend again.
- 3- Build your taquitos: In a heavy pot, heat frying oil (such as avocado or canola oil) to 350 degrees. You need at least 2 inches of oil. Using tongs, dip each tortilla in the oil for 10 seconds to soften them, and remove them to a plate or cutting board. Fill each tortilla with the potato filling, roll up, and secure with a toothpick. Deep fry until crispy, about 5 minutes, and drain on paper towels. Serve the taquitos with the green sauce.