Recipe by Barbara Sibley, La Palapa Cocina Mexicana; courtesy of The Idaho Potato Commission (idahopotato.com)
Makes 6 servings/4 per person
The Salsa
6 ripe roma tomatoes
2 chiles chipotles en adobo from a 7 oz can
1/4 c. onion
1 garlic clove
1/4 t. ground cumin
1/4 t. white pepper
Salt to taste
3 T. vegetable oil
The Idaho® Potatoes
3 Idaho potatoes
4 c. water for boiling the potatoes
1 t. chopped jalapeño
1 egg beaten
1/2 c. grated queso cotija; Parmesan may be substituted but check salt
1 T. chopped epazote
2 t. salt
24 ounces cooked and shredded chicken
24 corn tortillas
6 bamboo skewers
2 c. corn oil
1 c. chile de arbol salsa
1 c. crema Mexicana
1 c. guacamole
1 c. salsa
In a blender purée the tomatoes, chipotle chiles, onion, garlic, cumin, and pepper. Blend until liquefied. In a deep sauté pan-heat the 3 tablespoons of vegetable oil over medium to low heat. Pour the liquefied tomato mixture into the oil. Be careful as this may splatter. Cook, stirring constantly, until the color becomes a deep red and oil is incorporated.
Peel the potatoes and place them in a large stockpot with the water to boil. Boil for about 20 minutes or until a fork can easily pierce the flesh. Remove from the water. Place the potatoes in food processor and pulse to mash or mash the potatoes with a fork or potato masher by hand. Hand mashing is the preferred method as over-blending in a food processor changes the consistency of the starch in the potato. Set aside in a large mixing bowl and allow to cool completely.
Once the mashed potato is cool, add in the jalapeño, egg, queso cotija, epazote, and salt to taste. Set aside and prepare to roll your taquitos prior to frying them.
If the tortillas are stiff, warm them gently on a griddle or between two paper towels in the microwave for 20 seconds on high. Keep them warm while you work by wrapping them in a dish cloth.
Take one tortilla at a time and place filling in a line down the center in this order: 3 teaspoons mashed potato, 1 tablespoon of shredded chicken, and 1 tablespoon of salsa. Roll the tortilla tightly around these fillings. The potato will serve to keep the chicken from scorching as the taquito is deep fried. It is important to squeeze as much juice out of the chicken as possible so that the mixture is not too wet.
Roll the tortilla and hold it together with a skewer. At La Palapa, we place three taquitos on eachmskewer as they hold together and are more manageable in the frying pan that way. Make all taquitos this way, until you have 8 skewers with 3 taquitos on each.
In a deep sauté pan preheat the oil for deep frying. Deep fry the taquitos until the tortillas are crisp and golden. Remove any mixture that falls out of the taquitos with a slotted spoon as you add skewers so that your oil does not burn. Place on a platter covered with one layer of paper towels to drain the excess oil from the taquitos.
Serve on a large platter with a red chile de arbol salsa, white crema Mexicana and green guacamole-the colors of the Mexican flag!