Look for the seal.

Potato Taquitos



– 3 large Yukon Gold potatoes, peeled – 1/2 cup Real California Milk whole milk – 1 teaspoon chicken or vegetable bouillon – 1 cup vegetable oil – 12 large corn tortillas, warmed Toppings: – Iceberg lettuce, shredded – Real California Milk Crema Mexicana or Crema Agria – Real California Milk Queso Fresco, crumbled – Pico de Gallo or Salsa :Potato, Crema, Tacos, Meatless, Taquito, Hispanic, Mexican Food, Hispanic Dairy
Find real california milk products near you
Find & Buy


Combine potatoes and enough water to cover in a large saucepan over medium heat. Boil for 20 minutes or until fork tender. Drain.

Mash potatoes in the saucepan with a potato masher. Return to low heat, add milk and bouillon and stir until mixture thickens; approximately 5 minutes.

Heat oil in a large skillet over medium heat. While oil heats up, scoop 2 tablespoons potato mixture in each tortilla and roll. Use toothpicks to close if necessary.

Place taquitos 2-3 at a time in hot oil, using metal tongs turn frequently to fry evenly until golden; approximately 2 minutes on each side. Transfer to a paper towel lined plate to absorb excess oil.

To serve: place 2-3 taquitos on a serving plate, top with lettuce, crema, queso fresco and pico de gallo (or salsa).

Makes 12

Preparation time: 15 minutes

Cooking time: 45 minutes


Recipe and image created by Ericka Sanchez /@nibblesnfeasts for the CMAB