Cookbook:Ground Beef and Potato Taquitos

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Potato and Ground Beef Tortilla Rolls is the savory dish that combines soft corn tortillas with a flavorful filling of mashed potatoes and seasoned ground beef. This recipe is popular in various regions of Mexico and the southwestern United States, often served with a spicy tomato-based sauce. It's hearty, affordable, and perfect for family meals or gatherings.

• 3 large russet potatoes, rinsed
• 5 Roma tomatoes, divided (4 whole, one chopped)
• 4 jalapeño peppers
• 2 serrano peppers
• One white onion, halved, divided (½ whole and ½ chopped)
• 2 garlic cloves
• salt, to taste
• ¼ cup fresh cilantro, chopped
• One tablespoon plus 2 cups vegetable oil, divided
• One pound (454g) lean ground beef
• One teaspoon garlic salt
• One teaspoon freshly ground black pepper
• ½ tsp ground cumin
• 20 corn tortillas

• Medium pot (for boiling potatoes)
• Saucepan (for making the tomato-pepper sauce)
• Skillet or frying pan (for cooking the ground beef)
• Blender or food processor (for blending the sauce)
• Potato masher or fork (for mashing potatoes)
• Knife and cutting board (for chopping vegetables)
• Mixing bowl
• Spoon or spatula
• Tongs (for handling tortillas)

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

• For extra flavor, roast the tomatoes, peppers, and onion in the oven before blending.
• Use gloves when handling jalapeños and serrano peppers to avoid irritation.
• Boiling the potatoes with a pinch of salt enhances their flavor.

• Substitute ground turkey or chicken for beef for a lighter version.
• Add cooked beans or vegetables like zucchini or corn to stretch the filling.
• Use flour tortillas instead of corn tortillas for a softer texture.

• Serve hot with salsa, guacamole, or sour cream.
• Garnish with additional chopped cilantro and lime wedges for freshness.