Taquito Recipe
crispy rolled taco with pureed potato, with a side of arroz verde and refried pinto beans with jack cheese
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Ingredients
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Taquito
Arroz Verde (Green Rice)
Refried Pinto Beans
Method
Taquito Preparation
- 1
Prepare the Potatoes
Peel and dice the potatoes. Boil them in salted water for about 15-20 minutes or until tender. Drain and let cool slightly.
- 2
Mash the Potatoes
In a bowl, mash the boiled potatoes and season with ground cumin, black pepper, and additional salt to taste.
- 3
Assemble the Taquitos
Take a corn tortilla, place a spoonful of the mashed potato mixture in the center, and roll it tightly. Repeat with remaining tortillas.
- 4
Fry the Taquitos
In a large skillet, heat vegetable oil over medium-high heat. Fry the taquitos until golden and crispy, about 3-4 minutes on each side. Drain on paper towels.
Arroz Verde Preparation
- 5
Blend the Ingredients
In a blender, combine fresh cilantro, green bell pepper, garlic, and 1 cup of vegetable broth. Blend until smooth.
- 6
Cook the Rice
In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add the rice and toast for about 2 minutes. Pour in the blended mixture and remaining vegetable broth. Add salt, stir, and bring to a boil.
- 7
Simmer the Rice
Reduce heat to low, cover, and let simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed. Fluff with a fork before serving.
Refried Pinto Beans Preparation
- 8
- 9
- 10
Add Jack Cheese
Stir in the jack cheese until melted and combined with the beans. Remove from heat.
