Dinner Tonight: Taquitos de Papa

Name: Dinner Tonight: Taquitos de Papa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings sliced avocado; 4 garlic cloves, skins left on; 2 guajillo chiles, stemmed and seeded; 4 servings chopped lettuce; 4 limes, cut into wedges; 567 grams fresh masa; 4 servings spicy red salsa; 4 servings salt; 567 grams waxy potatoes, rinsed and cut into small cubes, skins left on; 2 Tbsps lard

The recipe Dinner Tonight: Taquitos de Papan is ready in around 45 minutes and is definitely an awesome gluten free and vegan option for lovers of Mexican food. One portion of this dish contains around 20g of protein, 21g of fat, and a total of 829 calories. This recipe serves 4. This recipe covers 46% of your daily requirements of vitamins and minerals. Head to the store and pick up lettuce, garlic cloves, waxy potatoes, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. A couple people really liked this main course.

Instructions

Add the potatoes to a medium pot. Cover with water, and turn the heat to high. Season with a big pinch of salt. Once it reaches a boil, reduce heat to medium-low and cook for about 10 minutes, or until the potatoes are tender. Reserve 1/3 cup of the potato water. Then drain the potatoes in a colander, and then dump in a large bowl.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Colander

Bowl

Pot

While the potatoes are cooking, place a large iron skillet over medium heat. Lightly toast the guajillo chiles for 30 seconds to a minute on each side. Make sure they don’t burn.

Ingredients you will need

Guajillo Pepper

Potato

Toast

Equipment you will use

Frying Pan

Transfer to a bowl and cover with hot water.

Ingredients you will need

Water

Equipment you will use

Bowl

Let them soak for 15 minutes.

Add the unpeeled garlic into the skillet. Toss often and cook for 5 to 10 minutes, or until the garlic is lightly blackened and soft.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Let cool for a minute, and then remove the skins.

Drain the guajillo chiles, and tear into 1-inch pieces. Toss in the blender along with the garlic and the potato water. Blend well. Strain this mixture through a sieve in a large bowl and toss with potatoes. Divide this mixture into 12 small piles.

Ingredients you will need

Guajillo Pepper

Potato

Garlic

Water

Equipment you will use

Blender

Sieve

Bowl

Divide the fresh masa into 12 equally sized balls. Flatten the balls in between two pieces of plastic wrap using a tortilla press. When flat, carefully remove the top piece of plastic.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Place one pile of the potato mixture towards the bottom of the masa. Using the plastic wrap, roll the bottom portion of the masa up toward the top. Peel back the plastic wrap from the bottom.

Ingredients you will need

Potato

Roll

Wrap

Equipment you will use

Plastic Wrap

Roll top portion toward the bottom to create a cigar shaped package that completely covers the filling. Repeat 11 more times.

Ingredients you will need

Roll

Add the lard to a large iron skillet. Turn the heat to medium-low.

Ingredients you will need

Lard

Equipment you will use

Frying Pan

Add as many of the taquitos as will fit in one layer. Slowly brown on all sides, turning every other minute or so. This might take up to 10 minutes. Repeat with the remaining taquitos.

Serve with chopped lettuce, avocado, limes, and a generous spoonful of salsa.

Ingredients you will need

Avocado

Lettuce

Lime

Salsa

Equipment

Ingredients

Servings:

4servings

sliced avocado 4

garlic cloves, skins left on 2

guajillo chiles, stemmed and seeded 4servings

chopped lettuce 4

limes, cut into wedges 567grams

fresh masa 4servings

spicy red salsa 4servings

salt 567grams

waxy potatoes, rinsed and cut into small cubes, skins left on 2Tbsps

lard

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.