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EntertainingBreakfast

Breakfast Bacon Taquitos

alarm
Total Time:
44 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Nothing gets you out of bed faster in the morning than breakfast bacon taquitos—rolled corn tortillas filled with natural thick-cut uncured View More expand_more

Nothing gets you out of bed faster in the morning than breakfast bacon taquitos—rolled corn tortillas filled with natural thick-cut uncured bacon, mashed potatoes, chipotle peppers, and Oaxacan cheese. Toss in the fryer, add your favorite toppings, and you’re ready to roll!

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Breakfast Bacon Taquitos
alarm
Total Time:
44 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImagePremium Thick Cut Bacon 12oz.
1 Cup
Farmer John Thick Cut Bacon, Roughly Chopped
1 Cup
1 Pack
Yellow Corn Tortillas
1 Pack
16 Ounces
Mashed Potatoes, preferably one-day old
16 Ounces
2
Chipotle Peppers in Adobo Sauce
2
8 Ounces
Oaxacan Cheese, shredded
8 Ounces
1 Tablespoon
Salt
1 Tablespoon
1/2 Head
Iceberg Lettuce, Thinly Sliced
1/2 Head
8 Ounces
Mexican Crema
8 Ounces
4 Ounces
Cotija Cheese
4 Ounces
Canola Oil for frying
Tomatillo Salsa or salsa of your choice

Directions


  1. Cook bacon according to directions and roughly chop

  2. In a mixing bowl, add mashed potatoes with chipotle peppers and mix thoroughly until peppers are incorporated

  3. Add Oaxacan cheese, salt and chopped bacon to the mashed potato

  4. Using a large pan on medium heat, warm up corn tortillas until pliable

  5. 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

  6. Heat oil in a large skillet, place rolled taquitos to cook. Do not overcrowd the pan or they will not cook properly

  7. Cook for 2-3 minutes on each side and lay on a paper towel to drain any excess oil

  8. Place 4 taquitos on each plate, topped off with crema, lettuce, and cotija cheese. Serve with desired salsa. Makes about 20 cooked taquitos

Ingredients


1 Cup
Farmer John Thick Cut Bacon, Roughly Chopped
1 Cup
1 Pack
Yellow Corn Tortillas
1 Pack
16 Ounces
Mashed Potatoes, preferably one-day old
16 Ounces
2
Chipotle Peppers in Adobo Sauce
2
8 Ounces
Oaxacan Cheese, shredded
8 Ounces
1 Tablespoon
Salt
1 Tablespoon
1/2 Head
Iceberg Lettuce, Thinly Sliced
1/2 Head
8 Ounces
Mexican Crema
8 Ounces
4 Ounces
Cotija Cheese
4 Ounces
Canola Oil for frying
Tomatillo Salsa or salsa of your choice

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