Potato Taquitos

Potato Taquitos

  • Makes 16 taquitos
  • Prep Time : 10 min
  • Cook Time : 30 min


  • 1 lb. potatoes, peeled and cut into 3/4-inch cubes
  • 2 Tbsp. vegetable oil
  • 1 white onion, chopped
  • 1 clove garlic, finely chopped
  • 1/2 tsp. dried oregano leaves, crushed
  • 2 Tbsp. water
  • 2 Knorr® Tomato Bouillon with Chicken flavor Cube(s), crumbled
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1 Knorr® Chipotle MiniCube(s), crumbled
  • 16 corn tortillas
  • additional vegetable oil for frying


  1. In a medium saucepan over medium-high heat, cover potatoes with water and bring to a boil. Cook about 12 minutes or until potatoes are tender; drain and mash.
  2. In a medium skillet heat 2 tablespoons oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add garlic and oregano and cook about 30 seconds. Add water and Knorr® Tomato Bouillon with Chicken flavor Cubes and cook 1 minute, stirring occasionally. Add potatoes and cook about 2 minutes, stirring occasionally. Remove from heat and stir in cheese, cilantro and Knorr® Chipotle MiniCube; set aside.
  3. Heat 3/4-inch oil in a large skillet over medium-high heat. Fry each tortilla about 10 seconds to soften; drain on paper towels. Divide potato mixture between tortillas, roll up and secure each with a toothpick.
  4. Fry taquitos, in batches, about 2 minutes or until golden, turning once. Drain on paper towels.
  5. Serve with guacamole and crema Mexicana.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g