Fried Potato Taquitos

Appetizers

Recipe reprinted with permission from Guerrilla Tacos, copyright © 2017 by Wes Avila, with Richard Parks III. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Order the cookbook by clicking here.

Photographs copyright © 2017 by Dylan James Ho and Jeni Afuso

The Avocado-Tomatillo Salsa

1 lb. tomatillos (preferably tomatillos milperos, the small purple-colored ones about the size of a quarter), husked and rinsed

2 avocados, pitted and peeled

4 serrano chiles, stemmed

6 garlic cloves, peeled

1 bunch of cilantro (reserve a few sprigs for garnishing the tacos), ends torn off (grab the bunch about 3 inches above the end of the stem and twist like you’re ringing a towel, and discard the ends)

Kosher salt

4 to 6 limes

In a food processor, combine the tomatillos, avocados, serranos, garlic, and cilantro and season with salt. Juice the limes on top. Cover the processor and hit it three or four times—pop, pop, pop—then let it blend a while. You’ll start to see the seeds but keep it chunky. Taste it and season with more salt. Set aside.

The Taquitos:

4 lbs. any starchy potato, such as Yukon golds or russets

1½ pounds unsalted butter, at room temperature

Kosher salt

Freshly ground black pepper

12 large (6-inch) corn tortillas, warmed

¼ c. lard

Sea salt

2 c. rough-cut or grated aged cheddar cheese

    Bring a big pot of salty water to a simmer. Throw in the potatoes and cook them thoroughly, about 17 minutes. Actually, you kind of want to overcook them. When they’re super-soft, drain the potatoes in a colander. When the potatoes are cool, use a paring knife to peel them. Place the peeled potatoes in a big bowl and mash them roughly—you want to keep so me of that texture and chunkiness. Add the butter and season with kosher salt and pepper. Add 3 tablespoons potatoes to each of the tortillas and roll them into taquitos about 1½ inches in diameter. In a 12-inch cast-iron skillet over medium-high heat, melt the lard. Add the taquitos and cook until golden brown, 4 to 6 minutes. Place the taquitos on a wire rack to cool and immediately season with sea salt. When the taquitos are cool enough to eat, garnish them with a good portion of salsa and cheddar on top. Serve immediately.