Mexico- Potato Taquitos Recipe

Mexican potato taquitos

In California, we are lucky to have a lot of fairly authentic Mexican food. I remember one of my favourite places, Cotixan, has a great potato taquito aka rolled taco. This recipe for potato taquitos is based on my memory of the ones from Cotixan. Make sure you find real corn tortillas. Some varieties in London are more like a yellow flour tortilla with some corn in it. Definitely, these taste better with 100% corn tortillas. Also, Monterey jack cheese is nearly impossible to find in the UK, so I opted for mild cheddar cheese.

This recipe for potato taquitos can be made in larger batches. They re-heat well especially in the air fryer and can be frozen. Also, one of the best parts is adding toppings of your choice. I like extra cheese, hot sauce and guacamole. However, I realised I forgot to take a photo of the taquitos with toppings, since I was too excited to eat them!

Filling for potato taquitos
Wrapping up the potato taquitos


20 corn tortillas
3 baking potatoes
1 Tbsp butter
1 c Monterey Jack cheese shredded
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano
1/2 tsp poblano or chipotle chile powder (or more to taste)
1 c oil for frying


Shredded cabbage
Diced Tomatoes
Chopped cilantro
More cheese (why not?)


First, peel the potatoes and cut them into chunks. Then in a large pan, bring water to a boil and cook potatoes for about 10 minutes or until tender. Drain and set the potatoes aside to cool. Then mash them with the butter. Mix in the cheese and seasonings.

Next, warm up the corn tortillas in the microwave for 1 minute. They should be soft and pliable. You can heat half of the tortillas at a time for rolling.

Add 2 heaping tablespoons of the potato mixture down one side of the tortilla, then roll up like a cigar.

Place seam-side down on a cutting board or plate. Repeat until there are no more tortillas.

Heat oil to medium in a large skillet. Then add a few taquitos to the oil, seam side down. Cook for 2-3 minutes on each side, until golden brown. Drain on paper towels. Repeat until all taquitos are cooked. Add desired toppings.

If you have extra potato mixture and no more tortilla, you can still use it! Just form the potato mixture into small patties and lightly fry on each side. You will have some tasty potato pancakes.

To reheat the taquitos, either use the air fryer or the oven to make them crispy again.

Rolled potato taquitos
Frying potato taquitos

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