These taquitos are so easy to make and the flavours are just delicious! Don’t think you must make complicated fillings, sauces or toppings to enjoy our beautiful Mexican flavours! This recipe is good on the pocket and on the taste buds! No fuss delicious taquitos for those times when easy and delicious is needed!
Leek & Potatoes Filling
-10 to 12 corn tortillas
-1 large potato, diced into small cubes
-½ leek, finely chopped
-1 Pickled Jalapeno, finely chopped (or more to taste)
-1 tbsp butter
-1 tbsp vegetable oil
-¾ cups cheddar, shredded
-salt and pepper to taste
-¼ cup water
1 Set a large pan to medium-high heat. Once hot, add the butter and a light drizzle of vegetable oil. Add the potatoes and allow them to brown a bit for a few minutes. Stir the potatoes and season with a bit of salt and pepper while they keep cooking. Once they have started to brown on all sides, add the leeks and cook until they soften for a few more minutes. Lower the heat to a minimum, add the water and cover the pan. Continue cooking until the potatoes are done. Turn off the heat.
2 Once the potatoes are cooked, stir in the jalapenos and allow to cool down for a few minutes.
3 Fold the cheddar into the potato mixture and adjust the seasoning to taste. Set aside.
Easy Tomato Sauce
-1 400g tinned crushed tomatoes
-1 Chipotle in Adobo, finely diced
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp oregano
-salt and pepper to taste
-½ tbsp butter
-1 tbsp vegetable oil
1 Add the oil to a saucepan and once hot, pour the tomato sauce/crushed tomatoes and cook while adding the seasonings. Add the chipotle in adobo, garlic and onion powder, oregano and salt and pepper to taste.
2 Simmer the sauce and reduce for 20 to 25 minutes. Add the butter at this stage and stir to dissolve. This will add a last lovely touch to the sauce. Adjust seasoning to taste and keep hot.
Taquitos
1 Set a frying pan to medium-high heat and once hot, add enough oil just to cover the bottom.
2 Once the oil is hot, lightly fry the corn tortillas, one at a time. You do this by allowing the tortilla to be in touch with the oil for a few seconds on each side, just enough for it to soften. Transfer the tortillas to a plate, lined with paper towels to drain any excess oil. Continue with all the tortillas.
3 Add about a tablespoon of the potato and leeks filling to each tortilla and roll them, making sure the filling is securely in place. If your tortillas are too small, you can use wooden toothpicks to secure them close. Otherwise, roll them tightly and keep them tight together while you fill all the tortillas.
4 Once all the taquitos are done, you can either fry, air fry or bake the taquitos. We used the air fryer set to 180C for 7 minutes. For a conventional oven, bake at 180C until golden brown.
5 Serve the taquitos with plenty of tomato sauce on top and add crumbled feta cheese or cream on top.
#mexicanfood #mexicanflavours #foodie #madeinmexico #mexicantwist #mexicanfoodporn #easyandtasty #mexicanfoodlover #freshfood #foodphotography #eatfreshfood #beautifulfood #cocinamexicana #mexicanproducts #mexicaningredients #mexicandishes #onlinegrocerieslondon #mexicanproductsuk #wholesomemeals #homemademexican #mexicanflavours #Mexicantwist #mexicanadobos #adobomexicano #driedchiles #driedchillies #ontheblog #mexicangastronomy #mexicancuisine #homemademexicanfood