Masala Potato Taquitos
Do you know what Taquitos are? I thought I knew at first. I was confusing them to be flautas all the time. To me flautas and taquitos both looked similar at first glance. Both are rolled into cylindrical/cigar shape and are deep fried.
I had to ask around the difference. Here’s what I found.
Size, shape and type of tortillas are the three main things to consider in distinguishing them.
Taquitos are little tacos. Small tortillas are used with any kind of filling and then they deep or shallow fried until golden crispy. Another thing I found about them that they are usually made from corn tortillas. There is regional difference as well. Some parts of Mexico they make it with flour tortillas. and some with corn tortillas.
Flautas are made with large flour tortillas therefore they resemble long flute shape. Spanish word for flutes is Flautas. They are filled and rolled same way as taquitos.
Now that we have known the differences, many people do not consider these differences significant. I would also like to roll with it, whether you call them flautas or taquitos they taste delicious. We all can agree on that.
I want to tell you more about this recipe which is an adaptation of the Indian flavors.
First, these are baked in the oven and not fried. That way you can eat as many as you wish and not feel guilty. I don’t see any major difference in the baked and fried ones. They both taste equally good, then why not bake them instead of frying. It also keeps you hands free to make other components of the dish while they are baking in the oven.
I have stuffed these with ‘bateta ni suki bhaji’ which literally translates to dry potato subji as without sauce. It’s a very well known Gujarati dish, often made into thali meals. The potatoes are often boiled and tossed in cumin seeds and with spices. It’s most simple subji you can make, but so good.
I topped it with some mango salsa, but you can keep it easy and just top them with chopped pico de galo or avocados etc. As taquitos are usually served on a bed of chopped lettuce or cabbage, I also have used a little bit of both as I had them at home, but you can use any one of them.
In terms of cheese, you can use any shredded or crumbled cheese like queso fresco, cotija etc.
When it comes to sauces, Mexican crema or sour cream would be great options. You can also use red sauce or green tomatillo sauce. Whatever sauce you opt for, make sure to make extra for dipping.
I have shared my favorite jalapeno cilantro hot sauce. Another trick I can share with you, if you have some Indian Cilantro chutney, you can mix that with some sour cream or crème fraiche etc. and make instant sauce. Even though, the jalapeno sauce hardly takes any time to make. But we all can take short cuts in the kitchen to save some time to spend with our loved ones or just less stress in making everyday meals.
These can be served as an appetizer or main dish too with all the accompaniments. This meal comes together in no time, honestly. While the taquitos are baking in the oven, you can make the salsa and the sauce.
To make it more fuller meal, you can add side of rice and beans, serve some guacamole etc. It would be a complete meal.
This dish is really an interpretation of suki bhaji, roti, mango kachumber, and some kind of chutney – perfect Indian meal.
Masala Potato Taquitos
Ingredients
Potato Filling/Subji
- 4 potatoes boiled
- 1 tbsp oil + more for brushing the tortillas
- ¼ tsp cumin seeds
- Small pinch of asafetida
- 1 green chili chopped
- 1 inch ginger grated
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- 1 tsp coriander-cumin powder
- Salt to taste
Other ingredients
- Tortillas
- Thinly shredded purple cabbage iceberg Lettuce or romaine lettuce
- Cotija cheese
- Cilantro garnish
- Lemon wedges
Jalapeno Cilantro Sauce
- 1/2 cup sour cream or crème fraiche
- 1 jalapeno chopped
- 1 cup cilantro
- Salt to taste
- 1 tsp lemon juice
Mango Salsa
- 1 cup small mango chopped
- ¼ cup red onions chopped
- ¼ cup bell pepper
- ¼ cup tomatoes chopped
- ½ – 1 jalapeno chopped
- 2 tbsp cilantro chopped
- 1 tbsp lemon juice
- Salt to taste
- ¼ tsp roasted cumin powder
- Sprinkle chaat masala optional
Instructions
Mango Salsa
- Combine all the chopped vegetables in a mixing bowl, add the rest of the ingredients and give it a good toss.
Jalapeno Cilantro Sauce
- Blitz all the ingredients in a blender until combined. Remove it in a squeeze bottle or a bowl. (if you have cilantro chutney, just mix some into sour cream and check for seasonings).
Suki Bhaji/Potato Filling
- Boil the potatoes. In a pan on medium heat, add cumin seeds, once they splutter add asafetida and green chilies, ginger. Toss and add boiled potatoes. Smash the potatoes, with the back of the spoon.
- Add all the spices like turmeric, red chili powder, garam masala, coriander-cumin powder and salt to season.
- Mix everything and then turn off the heat.
Assembly
- Preheat the oven to 425 degrees F.
- Warm the tortillas in a small skillet or in the microwave covered with a damp dish towel or paper towel. (This step helps them become slightly soft and it is easier to roll them).
- Take each tortilla, oil them using a brush on one side, flip so the oiled side is on the bottom, add a bit of filling, roll like a cigar and place seam side down on an oiled baking sheet, repeat until you have used all the filling with remaining tortillas.
- Bake for 10-11 minutes, then flip them over, bake for another 10 minutes. Then remove from the oven and let them cool slightly.
- Place the baked taquitos on a platter, top with the lettuce, mango salsa, jalapeno sour cream sauce, cilantro and cotija all over the top and serve immediately with some chilled jarritos.
XO, Devangi