Estos Tacos Le Gustan Mucho A Mi Viejo De Mi Rancho A Tu Cocina

Ingredients

• 4 pieces Potatoes (medium, peeled)
• 150 g Queso Fresco (crumbled)
• 0.5 head Cabbage (finely shredded for curtido)
• 2 pieces Carrots (peeled and grated)
• 1 piece Red Onion (thinly sliced for curtido)
• 1 leaf Bay Leaf (for curtido flavor)
• 1 tsp Dried Oregano (Mexican oregano preferred)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tsp Salt (divided between curtido, potatoes and salsa)
• 2 tbsp White Vinegar (for curtido)
• 2 tbsp Water (for curtido)
• 3 pieces Tomatoes (ripe, roughly chopped)
• 1 piece Onion (for salsa) (small, chopped)
• 1 clove Garlic (minced)
• 5 pieces Dried Chile de Árbol (optional, for heat)
• 2 cups Vegetable Oil (for deep‑frying)

Instructions

1. Prepare the Curtido

   Finely shred half a cabbage, grate the carrots, and thinly slice the red onion. In a mixing bowl combine the vegetables, add 2 tbsp white vinegar, 2 tbsp water, 1 tsp dried oregano, 1 leaf bay leaf, ½ tsp black pepper and a pinch of salt. Toss well and let rest while you prepare the other components.

   Time: PT8M

2. Make the Fresh Salsa

   Place the chopped tomatoes, onion, garlic, and dried chile de árbol in a blender. Add a pinch of salt and 1‑2 tbsp water, blend until slightly chunky. Transfer to a bowl and set aside.

   Time: PT5M

3. Fry the Potatoes

   Heat 2 cups vegetable oil in the large pot to 350°F (175°C). Add the peeled potatoes whole, fry for about 10 minutes until tender but not browned. Remove with a slotted spoon, drain on paper towels, and let cool slightly.

   Time: PT10M

   Temperature: 350°F

4. Mash and Mix Cheese

   Place the cooked potatoes in a bowl, mash until smooth. Fold in the crumbled queso fresco and ½ tsp salt, mixing until the cheese is evenly distributed.

   Time: PT3M

5. Form the Taquitos

   Take a heaping tablespoon of the potato‑cheese mixture, shape into a small cylinder (about 4‑5 cm long) and press gently to hold shape. Repeat until the mixture is used.

   Time: PT4M

6. Fry the Taquitos

   Re‑heat the oil to 350°F (175°C). Carefully place the formed taquitos in the oil and fry for 3‑4 minutes, turning once, until golden and crisp. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

7. Plate and Serve

   Arrange the hot taquitos on a serving plate. Top with a generous spoonful of curtido and drizzle the fresh salsa over or serve on the side. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g