Ground Beef and Potato Taquitos

Ingredients

• 3 large russet potatoes
• 5 roma tomatoes
• 4 jalapeño peppers
• 2 serrano peppers
• to taste one white onion
• 2 garlic cloves
• ¼ cup cilantro
• to taste one tablespoon plus 2 cups vegetable oil
• to taste one pound lean ground beef
• to taste one teaspoon garlic salt
• to taste one teaspoon freshly ground black pepper
• ½ tsp ground cumin
• 20 corn tortillas

Steps

1. In a small pot over medium heat, add the potatoes.
2. Cover with water.
3. Boil for about 30 minutes or until fork-tender.
4. Drain, mash, and set aside.
5. In a medium saucepan, combine the 4 whole tomatoes, jalapeño peppers, serrano peppers, and the half of the onion (left whole).
6. Cover with water.
7. Bring to a boil.
8. Cook until the tomatoes and peppers are soft, about 10–15 minutes.
9. Transfer the boiled vegetables to a blender.
10. Add the garlic cloves and a pinch of salt.
11. Blend until smooth.
12. Then stir in the chopped cilantro.
13. Set aside the sauce.
14. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
15. Add the ground beef, chopped half onion, chopped tomato, garlic salt, black pepper, and cumin.
16. Cook, breaking up the meat, until fully browned and cooked through.
17. Set aside.
18. Heat the remaining 2 cups of vegetable oil in a frying pan over medium-high heat.
19. Fry the tortillas one at a time for about 15–20 seconds per side or until soft and slightly crispy.
20. Remove and drain on paper towels.
21. To assemble, spread mashed potato on a tortilla.
22. Add a spoonful of the cooked beef mixture.
23. Roll it up.
24. Repeat with remaining ingredients.
25. Serve warm, topped with the prepared tomato sauce and extra cilantro if desired.