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Taquitos Ahogados



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 Roasted Salsa Verde: – 2 serrano chile peppers – 2 jalapeño chile peppers – 1/3 white onion – 2 garlic cloves, peeled – 1 pound tomatillos, husked and rinsed – 1 teaspoon salt – 1 handful fresh cilantro Toppings: – Real California Milk Crema Mexicana – Real California Milk Cotija Cheese – fresh cilantro, finely chopped – avocado, chopped – lime wedges for juicing :Taquito, Salsa, Salsa Verde, Crema, Cotija, Hispanic, Potatoes, Finger Food, Hispanic Dairy
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Prepare Taquito filling: 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.

Prepare Salsa Verde: Place 4 cups water in a large saucepan over medium heat. Bring to a boil.

Carefully, place serranos, jalapeños, onion and garlic cloves in boiling water. Boil for 10 minutes or until chiles are soft. Add tomatillos and bring water to a second boil; until the tomatillo color changes; about 6 minutes. Turn heat off and let cool in water. When water has cooled, remove stems from chile peppers.

Place garlic, chiles, onion, tomatillos, salt, cilantro and 1/4 cup water in a food processor or blender. Blend until smooth.

Assemble Taquitos:

Pour 1/3 cup salsa in a serving jar or cup, add 2 taquitos, add a layer of crema and top with Cotija cheese, avocado, a sprinkle of fresh cilantro and lime juice. Repeat with remaining taquitos.

Preparation time: 15 minutes

Cooking time: 60 minutes

Yields 6 servings

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