Estos Tacos Le Gustan Mucho A Mi Viejo De Mi Rancho A Tu Cocina
Estos Tacos Le Gustan Mucho A Mi Viejo De Mi Rancho A Tu Cocina is a easy Mexican recipe that serves 4. 250 calories per serving. Recipe by De mi Rancho a Tu Cocina on YouTube.
Prep: 25 min | Cook: 22 min | Total: 1 hr 2 min
Cost: $10.50 total, $2.62 per serving
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Queso Fresco: feta, crumbled mozzarella
- Instead of Cabbage: pre‑shredded coleslaw mix
- Instead of Carrots: jicama
- Instead of Red Onion: white onion
- Instead of Bay Leaf: none
- Instead of Dried Oregano: Italian oregano
- Instead of Black Pepper: white pepper
- Instead of Salt: sea salt
- Instead of White Vinegar: apple cider vinegar
- Instead of Tomatoes: canned diced tomatoes
- Instead of Onion (for salsa): shallot
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Dried Chile de Árbol: red pepper flakes
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Pot or Deep Skillet
- Blender or Food Processor
- Mixing Bowl
- Grater
- Spatula or Wooden Spoon
- Tongs (optional)
- Plate or Tray (optional)
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Let the curtido rest to develop flavor.
- Fry potatoes until fully tender before mashing.
- Maintain oil at 350°F for crisp taquitos.
Chef Tips from the Video
- Use a potato masher rather than a food processor to keep a light texture.
- Crumble the cheese by hand for even distribution.
- Re‑heat leftover taquitos in a hot oven (375°F) for 5‑7 minutes to restore crispness.
Troubleshooting
Potatoes are hard after frying.
Fry the potatoes a little longer or finish cooking them in a covered pot with a splash of water until soft.
Taquitos fall apart while frying.
Make sure the potato‑cheese mixture is well‑mashed and not too wet; chill the mixture for 10 minutes before shaping.
Curtido is too watery.
Drain excess liquid before serving or add a pinch more salt to draw out moisture, then let it rest longer.
Storage
Refrigerator: Curtido and salsa keep 4‑5 days in airtight containers; fried taquitos can be stored 2 days, reheated in oven.
Freezer: Taquitos freeze well for up to 1 month; thaw and re‑crisp in oven.
Room temperature: Do not store cooked items at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the curtido a day ahead; it tastes better after the flavors meld.
- Blend the salsa and refrigerate; it stays fresh for 3 days.
- Fry the potatoes and mash them earlier; keep mashed mixture covered in the fridge and re‑heat before shaping.
Frequently Asked Questions
What is the cultural significance and history of potato and cheese taquitos with curtido in Mexican cuisine?
Taquitos, originally a street‑food snack in Mexico, are small rolled tortillas or fillings that are deep‑fried. Using potatoes and cheese reflects the rural Mexican tradition of turning inexpensive staples into hearty bites, while curtido—a quick pickled cabbage—adds the bright acidity typical of Mexican side salads.
What are the traditional regional variations of curtido in Mexican cuisine?
Curtido varies by region: in Oaxaca it often includes carrots, lime juice, and oregano; in the Yucatán it may feature orange juice and habanero. The version in this recipe follows a simple Central‑Mexican style with cabbage, carrots, onion, oregano, and a splash of vinegar.
How is potato and cheese taquito traditionally served in Mexican households?
In Mexican homes, these taquitos are usually served hot, topped with curtido and a fresh salsa, accompanied by lime wedges. They are a common evening snack or light dinner, especially when paired with a cold cerveza or agua fresca.
What occasions or celebrations is potato and cheese taquito associated with in Mexican culture?
These taquitos are popular for casual family gatherings, weekend evenings, and street‑food festivals. They are also a favorite during Día de los Muertos and local fiestas where easy‑to‑share finger foods are appreciated.
What other Mexican dishes pair well with potato and cheese taquitos and curtido?
They pair nicely with refried beans, Mexican rice, guacamole, and a chilled horchata. A side of grilled corn (elote) or a simple black bean salad also complements the crispness of the taquitos.
What makes potato and cheese taquitos special or unique in Mexican cuisine?
The combination of soft, cheesy potato filling with a crunchy, tangy curtido creates a contrast of textures and flavors that is both comforting and refreshing, showcasing Mexican ingenuity in using pantry staples.
How has the recipe for potato and cheese taquitos with curtido evolved over time in Mexico?
Originally, taquitos were made with meat or fish. As potatoes became more widely cultivated, home cooks began substituting them for cheaper protein, adding cheese for richness. Modern versions often incorporate quick pickles like curtido to add freshness, reflecting contemporary health‑conscious trends.
What are the most common mistakes to avoid when making potato and cheese taquitos at home?
Common errors include under‑cooking the potatoes, which leads to a gritty texture, and frying at too low a temperature, resulting in soggy taquitos. Also, over‑mixing the potato‑cheese mash can make the filling dense.
Why does this recipe use a quick pickled curtido instead of a traditional fermented cabbage slaw?
The video’s author wanted a fast‑acting, flavorful side that can be ready while the taquitos fry. A quick curtido with vinegar and a short rest provides the bright acidity without the days‑long fermentation required for classic sauerkraut‑style slaws.
What does the YouTube channel De mi Rancho a Tu Cocina specialize in?
De mi Rancho a Tu Cocina focuses on simple, home‑style Mexican cooking that highlights rustic, family‑favorite recipes using everyday ingredients. The channel often shares quick meals that can be prepared with minimal equipment and a personal, storytelling approach.
Last updated: August 28, 2026
