Ingredients
- 1 Cup Farmer John Thick Cut Bacon, Roughly Chopped 1 Cup
- 1 Pack Yellow Corn Tortillas1 Pack
- 16 Ounces Mashed Potatoes, preferably one-day old16 Ounces
- 2 Chipotle Peppers in Adobo Sauce2
- 8 Ounces Oaxacan Cheese, shredded8 Ounces
- 1 Tablespoon Salt1 Tablespoon
- 1/2 Head Iceberg Lettuce, Thinly Sliced1/2 Head
- 8 Ounces Mexican Crema8 Ounces
- 4 Ounces Cotija Cheese4 Ounces
- Canola Oil for frying
- Tomatillo Salsa or salsa of your choice
Instructions
Cook bacon according to directions and roughly chop
In a mixing bowl, add mashed potatoes with chipotle peppers and mix thoroughly until peppers are incorporated
Add Oaxacan cheese, salt and chopped bacon to the mashed potato
Using a large pan on medium heat, warm up corn tortillas until pliable
Add 2 tablespoons of mixture to the end of the tortilla and roll into a cigar. Place seam side down and repeat until out of filling
Heat oil in a large skillet, place rolled taquitos to cook. Do not overcrowd the pan or they will not cook properly
Cook for 2-3 minutes on each side and lay on a paper towel to drain any excess oil
Place 4 taquitos on each plate, topped off with crema, lettuce, and cotija cheese. Serve with desired salsa. Makes about 20 cooked taquitos
