Potatoes, chiles, and mushrooms fill these irresistible taquitos, which are easy to make for a crowd.
Ingreadient
- 1 1/2 pounds russet potatoes
- 1 large poblano chile
- 2 tablespoons unsalted butter or vegetable oil
- 8 ounces sliced fresh white mushrooms, finely chopped (about 2 cups)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 20 (5- to 6-inch) corn tortillas
- Neutral oil, such as canola
- Salsa
- Hot cooked rice
Direction
- Place potatoes in a large pot, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer until potatoes are tender when pierced, 35 to 40 minutes.
- While potatoes simmer, cook poblano directly over a medium flame of a gas stovetop, or under broiler, turning occasionally, until skin is charred and blistered, 11 to 12 minutes. Place chile in a small bowl, and cover with plastic wrap; let steam 20 minutes.
- Drain potatoes, and let cool slightly, about 20 minutes. Peel potatoes with a sharp paring knife; transfer to a large bowl, and mash until smooth.
- Gently scrape off poblano skin with paring knife. Cut in half lengthwise; remove and discard seeds. Finely chop poblano, and place in bowl with potatoes.
- Melt butter in a large, high-sided skillet over medium-high. Add mushrooms; stir to coat, and cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, 5 to 6 minutes. Add mushrooms, salt, and black pepper to potato mixture, and fold until thoroughly blended.
- Heat tortillas directly over a medium flame of a gas stovetop, or in a cast-iron pan over medium-high heat until pliable, about 10 seconds per side. Place 2 heaping tablespoons of filling on one end of each tortilla, and spread slightly. Starting at filling end, gently roll tortilla into a tight cigar shape. Secure seam side of taquito by piercing opposite side with a wooden pick just until pick pokes through. Place rolled taquitos, seam side down, on a plate; cover with plastic wrap, and place a clean kitchen towel over plastic wrap.
- Heat 3/4 inch oil in a high-sided skillet over medium-high heat to 350°F. Working in batches, gently lower rolled taquitos, seam side down, into hot oil, and cook, undisturbed, until seam side is golden and crisp, about 2 minutes. Using two forks, flip taquitos. Remove picks, and cook until crisp and golden all over, about 2 minutes. Using tongs, remove cooked taquitos from oil, and drain on a wire rack set inside a rimmed baking sheet. (Between batches, skin surface of oil with a fine wire-mesh strainer to remove any particles as needed.) Serve taquitos hot with salsa and cooked rice.
