Crispy Potato Taquitos

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Step by step

Method

1. 1

   Use 4–5 medium potatoes, 1 teaspoon salt and 1 cup mozzarella for the filling. Set out 10–15 tortillas, 3 tablespoons flour, ¼ cup water and 1 cup frying oil. Refrigerate any leftover potato filling for another meal.

2. 2

   Boil the potatoes for 30 minutes, until tender. Peel and mash, mixing in salt and mozzarella.

3. 3

   Mix the flour with ¼ cup water to make a sealing paste.

4. 4

   Use tortillas soft enough to roll. Spread a little paste along the edge, add 2 teaspoons potato filling, roll and seal.

5. 5

   Heat the oil and fry in batches. Cook for 1–2 minutes before turning, then brown the other side. Watch closely so they do not burn.

6. 6

   Serve with cabbage, cheese, tomato, salsa and crema.