I always ask my husband if there’s any kind of food he wants when I do my weekly shopping but getting a response is like getting blood out of a stone. However, this time, I did get an answer of Mexican so I planned a couple of Mexican dishes. This potato taquitos was one of them from ‘Wahaca’ by Thomasina Myers. Thomasina Myers won Masterchef a while back and now has a chain of Mexican restaurants in the UK called Wahaca. I’ve only been once but I have the cookbook. It’s a little less heavy on all the very specific Mexican chillis in the ingredients list than the Rick Stein book I’ve mentioned in a previous post. However, I still sometimes struggle to find some of the ingredients, it is ridiculous how hard it is to get adobo chillis in this country especially considering it’s tinned. I don’t have that problem with this recipe, these are all fairly standard ingredients. The recipe does deep fry the taquitos but due to the fact that I grew up watching a BBC show called 999 (the emergency phone number in the UK) which featured a chip pan fire on every single episode, I am now terrified of deep frying anything. However, I find pan frying gives you nice crispy browned tortillas anyway and without all the oil waste. I served with salsa, tomatoes and sour cream on the side.
Makes 5 taquitos
- 650g potatoes
- salt and pepper
- 1 onion
- 3 jalapenos
- 200g lancashire cheese (or another mild flavoured crumbly cheese)
- 1 lime
- sunflower oil
- 5 tortillas
1.) Peel the potatoes and cut them into cubes.
2.) Throw them into a pan with some boiling water and cook them until they’re tender.
3.) While these are cooking, peel and finely chop the onion and chop up the jalapenos. Halve the lime and crumble up the cheese
4.) Heat some oil in a frying pan and add the onion. Cook for about 7 minutes.
5.) Add the drained potatoes to the pan with the onions and add the jalapenos and fry for a couple of minutes.
6.) Tip the mixture into a bowl and add the cheese and some salt and pepper and squeeze in the juice of the lime. Give it all a stir.
7.) Add enough oil to the pan to cover the pan and then add a tortilla. Fry for a minute or so or until gone stiff and lightly browned.
8.) Add 1/5 of the potato mixture to one half of the tortilla and fold over
9.) Brown for a couple of minutes, then flip over and brown the other side. (You could lightly brown both sides, stick toothpicks through to seal then deep fry if you want to do it the book-way)
10.) Repeat with the rest of the tortillas and potato mixture.