Name: Taquitos dorados de papa (crispy potato tacos)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 400g potatoes peeled, cooked and mashed; 100g cotija or otomi cheese grated, plus extra crumbled to serve; 3 spring onions thinly sliced; 1 small tin of chipotle chillies in adobo sauce only; 12 corn tortillas; vegetable oil for deep-frying; sea salt flakes; Iceberg lettuce or white cabbage cut into thin strips; guacamole; soured cream; chilli sauce or salsa

Rolled potato tacos on a bed of salad topped with guacamole and sour cream, next to a bowl of guacamole

400g potatoes
peeled, cooked and mashed
100g cotija or otomi cheese
grated, plus extra crumbled to serve
3 spring onions
thinly sliced
1 small tin of chipotle chillies in adobo
sauce only
12 corn tortillas
vegetable oil
for deep-frying
sea salt flakes

To serve

Iceberg lettuce or white cabbage
cut into thin strips
guacamole
soured cream
chilli sauce or salsa

Method

step 1
In a bowl, mix the mashed potatoes with the grated cheese, spring onions, adobo sauce and salt to taste.
step 2
Heat the tortillas on a flat griddle or large frying pan until they soften, then divide the potato mixture between them and roll them up tightly. Arrange with the join facing down or close them with a toothpick.
step 3
Heat enough oil for deep-frying in a deep fryer or deep, heavy pan to 190C or until a cube of bread browns in 10 seconds. Fry the tacos, in batches, until golden, transferring them to a metal colander when they are done to drain excess oil.
step 4
Put a layer of lettuce or cabbage on a serving plate, then add the tacos and garnish with guacamole, soured cream and crumbled cheese. Serve with chilli sauce or salsa.