Jun 09 2026
Restaurants›Guadalajara Original Grill›Tray Of Taquitos (potatos) Recipe

Tray Of Taquitos (potatos) Recipe

Inspired by Guadalajara Original Grill
Time1h 5m
Serves6

Make Tray Of Taquitos (potatos) Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potato filling

Assembly & baking

To serve

Method

Potato filling

  1. 1

    Prepare and boil potatoes

    Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp of the salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes. Drain well.

  2. 2

    Sauté aromatics

    While the potatoes cook, heat the olive oil in a medium skillet over medium heat. Add the diced yellow onion and sauté until translucent and starting to brown, about 5–6 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds. Remove from heat and set aside.

  3. 3

    Mash and season filling

    Return the drained potatoes to the pot or a large bowl. Add the butter and milk and mash until mostly smooth with some texture. Stir in the sautéed onion and garlic, ground cumin, chili powder, the remaining 0.5 tsp salt, black pepper, lime zest and the juice from the fresh lime, chopped cilantro, and shredded cheddar cheese. Taste and adjust seasoning as needed. The filling should be flavorful and moist but not soupy. Let the filling cool for 5–10 minutes so it holds together when rolled.

Assembly & baking

  1. 4

    Preheat oven and prep sheet

    Preheat the oven to 425°F (220°C). Lightly oil a rimmed baking sheet with the cooking oil (about 1 tbs) or line with parchment and brush with oil so taquitos won’t stick.

  2. 5

    Warm tortillas

    Soften the corn tortillas so they’re pliable and won’t crack. Wrap 8–10 tortillas in a slightly damp kitchen towel and microwave for 25–30 seconds, or heat tortillas 15–20 seconds per side in a dry skillet over medium heat. Keep warmed tortillas covered so they remain pliable while you work.

  3. 6

    Fill and roll

    Spoon about 2–3 tablespoons of the cooled potato filling along the lower third of each warmed tortilla. Tightly roll each tortilla around the filling and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling (you should get about 16 taquitos).

  4. 7

    Apply wash and oil

    If using an egg wash, whisk the egg with 1 tbs water and lightly brush the outside of each rolled taquito; this helps them brown. If you prefer not to use egg, brush each taquito lightly with vegetable oil (about 3 tbs divided).

  5. 8

    Bake until crisp

    Bake the taquitos in the preheated oven for 15–20 minutes, turning once halfway through, until they are golden brown and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely to avoid burning.

To serve

  1. 9

    Finish and plate

    Transfer baked taquitos to a serving platter. Dollop or serve sour cream and salsa on the side. Sprinkle additional chopped cilantro over the tray and serve lime wedges for squeezing over the taquitos. Enjoy while hot and crispy.

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