Crispy Idaho Potato and Chicken Taquitos with Chipotle Salsa
Golden-fried corn tortillas filled with seasoned Idaho potato and shredded chicken, creating a satisfying contrast of creamy interior and crispy exterior. The potato mixture, enhanced with jalapeno, cotija cheese, and aromatic epazote, prevents the chicken from overcooking while adding authentic Mexican flavors. Served with vibrant accompaniments in the colors of the Mexican flag - red chipotle salsa, white crema, and green guacamole - these taquitos make an impressive appetizer for gatherings or a hearty snack. The technique of skewering multiple taquitos together ensures even frying and easier handling during the cooking process.
Ingredients
- 3 Idaho potatoes
- 4 cups water, for boiling the potatoes
- 1 teaspoon jalapeno, chopped
- 1 egg, beaten
- ½ cup queso cotija, gratedParmesan cheese1:1vegetarianadds dairy
check salt content as Parmesan may be saltier
- 1 tablespoon epazote, choppedMexican oregano1:1accessibility
different but complementary herb flavor
- 2 teaspoons salt
- 24 ounces cooked shredded chicken
- 24 corn tortillas
- 6 bamboo skewerstoothpicks4-6 per taquitoaccessibility
less secure hold
- 2 cups corn oil
- 1 cup chile de arbol salsa
- 1 cup crema Mexicana
- 1 cup guacamole
- 1 cup salsa
- 6 ripe roma tomatoes
- 2 chiles chipotles en adobo, from a 7 oz can
- ¼ cup onion
- 1 garlic clove
- ¼ teaspoon ground cumin
- ¼ teaspoon white pepper
- salt, to taste
- 3 tablespoons vegetable oil
Instructions
- 1
Puree tomatoes, chipotle chiles, onion, garlic, cumin, and pepper in blender until liquefied
- 2
Heat vegetable oil in deep saute pan over medium to low heat
- 3
Pour tomato mixture into oil, being careful of splatter
- 4
Cook stirring constantly until color becomes deep red and oil is incorporated
- 5
Peel potatoes and place in large stockpot with water
- 6
Boil for about 20 minutes until fork easily pierces flesh
- 7
Remove from water and mash by hand with fork or potato masher
- 8
Allow mashed potatoes to cool completely in large mixing bowl
- 9
Add jalapeno, beaten egg, queso cotija, epazote, and salt to cooled potatoes
- 10
Warm tortillas on griddle or microwave for 20 seconds if stiff
- 11
Keep tortillas warm wrapped in dish cloth
- 12
Place 3 teaspoons mashed potato, 1 tablespoon shredded chicken, and 1 tablespoon salsa in line down center of each tortilla
- 13
Roll tortilla tightly around fillings
- 14
Secure with bamboo skewer, placing 3 taquitos per skewer
- 15
Preheat corn oil in deep saute pan
- 16
Deep fry taquito skewers until tortillas are crisp and golden
- 17
Remove any fallen mixture with slotted spoon to prevent oil burning
- 18
Drain on paper towel-lined platter
- 19
Serve with chile de arbol salsa, crema Mexicana, and guacamole
Tips
Squeeze excess juice from shredded chicken before filling to prevent soggy taquitos and oil splatter during frying
Hand mash potatoes instead of using food processor to maintain proper starch consistency and prevent gummy texture
Keep tortillas warm in dish cloth while working to maintain flexibility for easier rolling and prevent cracking
Good to Know
Refrigerate assembled uncooked taquitos up to 4 hours before frying. Store cooked taquitos up to 3 days refrigerated.
Prepare potato filling and chipotle salsa up to 1 day ahead. Assemble taquitos morning of serving.
Serve immediately while hot and crispy with accompaniments on the side for dipping.
Common Mistakes
Squeeze excess moisture from chicken to avoid oil splatter and soggy taquitos
Don't overfill tortillas or they will burst during frying
Remove fallen bits from oil promptly to prevent burning and bitter flavors
Substitutions
less secure hold
FAQ
Can I bake these instead of frying?
Yes, brush with oil and bake at 400F for 15-20 minutes, turning once, though texture will be less crispy than traditional deep-fried version.
What if I can't find epazote?
Substitute with Mexican oregano or regular oregano using same amount. Epazote has unique gasoline-like aroma that's traditional but not essential.
How long do leftover taquitos keep?
Store cooked taquitos refrigerated up to 3 days. Reheat in 350F oven for 8-10 minutes to restore crispiness rather than microwaving.