Cookbook:Ground Beef and Potato Taquitos

Ground Beef and Potato Taquitos
Servings	6
Difficulty

Potato and ground beef taquitos is a savory dish that combines soft corn tortillas with a flavorful filling of mashed potatoes and seasoned ground beef. This recipe is popular in various regions of Mexico and the southwestern United States, often served with a spicy tomato-based sauce. It's hearty, affordable, and perfect for family meals or gatherings. Serve hot with salsa, guacamole, or sour cream, garnished with additional chopped cilantro and lime wedges for freshness.

Ingredients

• 3 large russet potatoes, rinsed
• 5 Roma tomatoes, divided (4 whole, one chopped)
• 4 jalapeño peppers
• 2 serrano peppers
• 1 white onion, halved and divided, ½ whole and ½ chopped
• 2 garlic cloves
• Salt, to taste
• ¼ cup fresh cilantro, chopped
• 1 tablespoon plus 2 cups vegetable oil, divided
• 1 pound (454g) lean ground beef
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground black pepper
• ½ tsp ground cumin
• 20 corn tortillas

Equipment

• Medium pot
• Saucepan
• Skillet or frying pan
• Blender or food processor
• Potato masher or fork
• Knife and cutting board
• Mixing bowl
• Spoon or spatula
• Tongs

Procedure

1. In a small pot over medium heat, add the potatoes and cover with water. Boil for about 30 minutes or until fork-tender. Drain, mash, and set aside.
2. In a medium saucepan, combine the 4 whole tomatoes, jalapeño peppers, serrano peppers, and the half of the onion left whole. Cover with water and bring to a boil. Cook until the tomatoes and peppers are soft, about 10–15 minutes.
3. Transfer the boiled vegetables to a blender. Add the garlic cloves and a pinch of salt. Blend until smooth, then stir in chopped cilantro. Set aside the sauce.
4. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef, chopped half onion, chopped tomato, garlic salt, black pepper, and cumin. Cook, breaking up the meat, until fully browned and cooked through. Set aside.
5. Heat the remaining 2 cups of vegetable oil in a frying pan over medium-high heat.
6. Fry the tortillas one at a time for about 15–20 seconds per side or until soft and slightly crispy. Remove and drain on paper towels.
7. To assemble, spread mashed potato on a tortilla, add a spoonful of the cooked beef mixture, and roll it up. Repeat with remaining ingredients.
8. Serve warm, topped with the prepared tomato sauce and extra cilantro if desired.

Notes, tips, and variations

• For extra flavor, roast the tomatoes, peppers, and onion in the oven before blending.
• Use gloves when handling jalapeños and serrano peppers to avoid irritation.
• Adding a couple tablespoons of salt to the water when boiling the potatoes will enhance the flavor.
• Substitute ground turkey or chicken for beef for a lighter version. You can also add cooked beans or vegetables like zucchini or corn to stretch the meat in the filling.
• Use flour tortillas instead of corn tortillas for a softer texture.