How to Cook Potato Taquitos With Chitpotle Ranch Dip

Serves: 3-4

Preparation time: 15 mins

Cooking time: 15 mins

Ingredients needed to make Potato Taquitos With Chitpotle Ranch Dip:

For the taquitos:

• 2 potatoes
• 4 corn tortillas
• 1 cup shredded Parmesan cheese
• Vegetable oil, for frying
• Sour cream, for serving
• Salt to taste

For the dip:

• 1 chitpotle chile in adobo sauce
• ½ cup buttermilk
• ½ cup mayonnaise
• 2 tsp fresh lime juice
• ¼ tsp dried oregano leaves, crushed
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ cup fresh cilantro leaves, chopped
• ½ tsp kosher salt

Cooking instructions for Potato Taquitos With Chitpotle Ranch Dip:

• To make the dip, dump all its ingredients into a food processor and blitz them into a smooth puree.
• Pour it into an airtight container, seal tightly and leave it in the fridge until the taquitos are ready to be served; it can be stored as long as one week.
• For the taquitoes, fill a large pot with water and stir in a couple of tsp salt until it dissolves completely.
• Drop in the potatoes and boil them until they are soften and are cooked through.
• Drain them out into a bowl and set aside until cool enough to handle.
• Peel off the skin and mash them with a potato masher or fork into a smooth, creamy mass.
• Whisk in a dash of salt into the mashed potatoes to season and set aside.
• Place a tortilla across a flat surface and spread a couple of tbsp mashed potatoes along its centre.
• Top it up with some shredded Parmesan cheese and roll it up into a log.
• Insert a toothpick to prevent the roll from opening and make rest of the taquitoes in similar fashion.
• Pour vegetable oil in a deep-bottomed skillet until it stands a couple of inches from the base and heat it to 350 degrees F.
• Lower the taquitos, one at a time, and fry one side until they brown slightly and turn crispy.
• Flip it over and fry the other side in a similar fashion.
• Drain it out, using a slotted spoon, into a plate lined with paper towel to absorb excess grease.
• Arrange the taquitos on a serving platter and serve warm alongside a bowl of sour cream and prepared chitpotle ranch dip.

Image credit: Wikimedia Commons