Do you want a fun ride on a fried air snack? These potato full taquitos use he remained mashed potatoes Wrapped in corn tortillas, then fry for that crunchy crunchy!
This recipe was developed for the Idaho potato council. All thoughts and opinions are mine.
Super Easy Air Cheese Final Potatoes from Taquitos
The cheese taquitos and fry potatoes work as a snack or you can serve on the side or even as a main dish. With the convenience of a fryer, you are not looking at a complex meal to prepare.
Only for the record …
A fryer means never having to say “that splashes of fat could have brought out the eyeball”.
It also means getting to the cooking temperature quickly. And no long cleaning. Oh yes, and don’t worry about what to do with cooking oil because you live too far to leave it comfortably with the people who would convert it to biodiesel.
Seriously, a fryer is just one of those things you have to have if you don’t already have one. You can also do Roast of the air fryer mandrine! The best chicken wings in crunchy brine, the best Dino Pepita fryer Much more!
At the beginning I was not a fan of them, to be perfectly honest. But once you learn to master them, then it’s really an excellent kitchen tool to make room for. And now they are practically like “all things fry”.
Using a fryer for Taquitos
The key to using a fryer for any food, not only these taquitos, is never overcrowded in the cooking space. The “frying” is made by air. I guess you could call him a “convection fryer”, but I’m not sure they would ever sell.
“Air Fryer” has a ring.
But you need that air to circulate completely around your Taquitos. Otherwise, you end up with some soaked parts.
When it comes to frying Taquitos, Member is the enemy of enjoying them to the fullest. Taquitos Mollicci tend to collapse. You don’t want to eat potatoes of potatoes covered by a bit of soaked corn tortilla. You want a nice crispy shell of corn tortilla full of puree perfectly tesupturized!
Rolling taquitos so that the filling remains inside
Like all great things in life, there is usually a simple hack that makes him go much more easily than he would do otherwise.
In the case of Taquitos, you must certainly know how to roll them without breaking the corn tortilla before even putting it in the fryer.
- Lightly cook the tortillas in a microwave oven by wrapping them in a damp paper napkin and heating for about twenty seconds. This will make tortillas quite flexible. Make sure to keep them covered. Don’t try to do too many at a time. It is easy and quick to warm up more and keep them quite humid to be achievable.
- Do not try to exaggerate and leave some space for both ends. The hot food expands and the extra piece of crunch of the ends adds to general fun.
- Use a toothpick or two to keep them together after having rolled them. You can leave the toothpick while fry the Taquitos. It will also help you keep them uniformly spaced in the fryer.
Mexican cream vs acida cream
The acid cream in Mexican cream style is slightly different from normal sour cream and I recommend trying to use it. However, don’t worry if you can’t find it on your market because normal sour cream also works.
In reality, the Mexican cream is more similar to the French Crema Fraiche. It is a little thinner than that, so it is much less often than the typical acidic cream in American style. It mixes very well with the lime juice and produces a perfect sauce for crushing potato taquitos.
Because I am quite sure that the sour cream has been invented for mashed potatoes served in any style and in any language.
If you have a Mexican “market”, then take a look! Crema is a firm point and you will also find many other great things on the shelves. It would not be surprising if I found corn tortillas just made there … and also all the great cheeses.
What Mexican cheese is the best for fried air taquitos?
In these days you can find different types of Mexican cheeses in most markets. You can also find chopped mixtures of popular Mexican cheeses.
I recommend the Cotija cheese. It has a nice grove. The flavor is brindle and a little hazelnut similar to the feta. (Feta works as a substitute if you can’t find Cotija about it).
The Oaxaca style cheese melts well and you can use it too. I recommend destroying it in very thin and refined pieces on a cheese grater. Mix Cotija and Oaxaca also works big if you want to have fun.
What can I serve with potato taquitos?
If you want to keep it a little inspired by Latin and you want some suggestions for the things to serve with your Taquitos, then I humbly offer some of my favorites …
Do you want a fried snack to turn funn? These potato -filled taquitos use potatoes of potatoes remained wrapped in corn tortillas and fried air for that creaking!
Prevent the screen from going to sleep
Assemble the taquitos
Moisten enough paper towels to wrap the tortillas.
Working in lots of 4, heats the tortillas, wrapped in paper towels barely wet in the microwave until they are full. Keep them wrapped while you work to prevent them from drying and becoming fragile.
Sprinkle some cheese to the center of each tortilla.
With a bag for pipes, or hand, spread a layer of potatoes in the center of each tortilla, no longer often ½ “.
Carefully lift La Tortilla and the brush with oil.
Put in the fristed basket.
Repeat with the next 3 and put everything in the basket, seam downwards, not touching another.
Set the fryer for 390 and cook for 7-9 minutes, until the tortillas are crunchy.
A little filling of potatoes and cheese will fall. Carefully remove the excess filling and repeat until all the Taquitos are made.
To make the cream:
Mix the sour cream, lime juice and coriander in a small bowl.
If you want a small spice, add a dash or two of spicy sauce.
Cover and refrigerate until it is ready for use.
Serve
Serve hot taquitos with cream and sauce to immerse yourself.
Garnish with Ravanelli, Pico and other condiments, if desired.
To bake in the oven:
No refrigerator no problem.
To make this recipe in a traditional oven, follow the instructions to fill and roll the tortillas. Preheated the oven at 400 degrees.
Place the taquitos about a thumb distance on a baking tray flanked by parchment paper.
Cook for 15-20 minutes until the taquitos are crunchy, the potato filling is hot and the cheese is dissolved.
Service: 1G | Calories: 430Kcal | Carbohydrates: 55G | Protein: 17G | Fat: 17G | Saturated fat: 9G | Cholesterol: 52mg | Sodium: 493mg | Potassium: 515mg | Fiber: 6G | Sugar: 3G | Vitamin A: 366Iu | Vitamin C: 25mg | Soccer: 279mg | Iron: 1mg
