Tuesday, August 23, 2011

Breakfast Potato Taquitos, Mango Chile Dipping Sauce, Avocado Puree

I have seen taquitos wrapped in both flour and corn tortillas, although I believe corn are more traditional. I happened to have flour already in my pantry so that is what I used. I also tend to like my taquitos slightly thicker than the normal, thin, long variety. Stuff them to your liking and play around with fillings for all meals of the day, even dessert! I imagine filling one with fruit and tossing it in cinnamon sugar once it comes out of the oil would be delicious!

Crispy taquitos filled with potatoes, jalapeno, garlic, cilantro and fresh tomato with a warm spicy mango dipping sauce and cooling avocado puree.

Potato Taquitos
2 russet potatoes, unpeeled, pricked all over with a fork
2 tbl canola oil, plus more for frying
1 small spanish onion, small dice
1/2 jalapeno, seeded, minced
3 garlic cloves, minced
1 tbl cumin
1 tsp dried oregano
salt and pepper
1/4 cup roughly chopped fresh cilantro
1 roma tomato, seeded, small dice
10-6" corn or flour tortillas

Fully cook the potatoes by way of oven, boil or microwave.
In a large saute pan, heat 2 tbl of oil and saute the onions and jalapeno until soft and fragrant, 7 minutes. Cut the potatoes into medium sized cubes and add to the pan with the garlic. Season with cumin, oregano, salt and pepper. Gently mash the potatoes into the vegetables. Make sure there are still chunks. You want texture, not mashed potatoes. Saute until the potatoes are slightly golden brown with crisp edges then remove from the heat. Add the cilantro and tomatoes and taste to season. If the mixture seems dry, add a swig of olive oil.
Add 2-3 tbl of filling in the middle of each tortilla and roll up tightly. Pierce with a toothpick to keep shut.
Heat the saute pan with a shallow layer of oil to 350. In batches, pan fry the taquitos, turning over so each side crisps up, about 5 minutes total. Serve hot!

Mango Chile Dipping Sauce
1 tbl canola oil
1/2 red chile pepper with seeds, minced
1 large mango, peeled, cored, small dice
salt to taste
In a small pan combine the chile pepper with the cold oil and bring up to heat to allow the chile to infuse in the oil. Add the mango and a pinch of salt and cook for 5 minutes until the mango is very soft.
Transfer to a blender and puree until smooth. Strain if necessary. Serve warm or at room temperature.

Avocado Puree
2 avocados, small dice
3 tbl fresh chopped cilantro
juice of 1/2 lime
salt to taste

Combine all of the ingredients in a food processor or blender and blend until smooth. Add a little water at a time if the mixture is too thick for the blender.

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