Potato Taquitos

So, I am pretty far from starting a food blog, but I am starting to cook again now that we are pretty settled and I am in more of a routine. I finally found a way to make potato taquitos in a fast, easy way. I used to be embarrassed by my white girl tactics when it comes to Mexican food, but after seeing some of the stuff that passes as "Mexican" across this fine country, I am over it. So, next time your vegetarian friends come over, here is a good, filling option. My kids loved it, too.

You will need:

10 corn tortillas

Corn Oil

1 bag of steam and mash microwave mashed potatoes

1/2 bag of shredded cheese (I use the Mexican four cheese blend)

2-3 heaping tablespoons of sour cream (I use light sour cream)

2-3 tablespoons of green salsa

Salt, to taste (I use Sea Salt)

Preheat the oven to 425, put about 3/4 inch of corn oil in a pan or skillet and heat on medium low. Oil a baking sheet or metal pan. Microwave the potatoes according to the package. Mash them just a little, and instead of adding milk and butter, add the sour cream, salsa, salt and a small handful of cheese. Once the oil is warm, place one tortilla in for a few seconds until soft (handle carefully so it doesn't tear). Place on the baking sheet. Spoon the potato mixture in a line down the center. Fold the sides over the mixture and flip it over so the seam side is down. Repeat with the remaining tortillas and mixture. They will be about 1.5-2 inches in diameter. Bake until crispy, about 15-20 minutes. Sprinkle with salt and cheese when they come out of the oven. Serve with sour cream, guacamole and salsa.