SWEET POTATO TAQUITOS
Provided by Wanna Make This?
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the aioli: Stir together the mayonnaise, adobo sauce and lime juice in a small bowl. Stir in enough water (a tablespoon or so) to make a thick sauce that you can drizzle. Refrigerate while you make the taquitos to blend the flavors.
- For the taquitos: Heat the olive oil in a medium nonstick skillet over medium heat. Add the sweet potatoes and onions and season with salt. Cook, tossing occasionally, until the onion softens, about 8 minutes. Add the garlic and cumin and toss. Make a space in the center of the pan and add the adobo sauce and tomato paste; let toast for a minute and then stir into the vegetables. Add 1/2 cup water and bring to a simmer. Cook until the sweet potatoes are very tender and the sauce is very thick, about 5 minutes (you can add a few more tablespoons of water if the pan dries out too quickly). Stir in the lime zest and transfer to a medium bowl to cool slightly, about 10 minutes.
- Heat 1 inch of vegetable oil in a straight-sided skillet until it reaches 350 degrees F on a deep-fry thermometer. Wrap the tortillas in a damp kitchen towel and microwave until warmed and pliable, about 1 minute.
- Working with a couple tortillas at a time, form about 2 tablespoons of filling into a log and roll in a tortilla to make a cigar shape, leaving the ends open. Secure closed with toothpicks. Repeat with the remaining tortillas and filling.
- Fry the taquitos in 2 or 3 batches (don't crowd the pan) until crisp and golden, 3 to 4 minutes per batch, letting the oil return to 350 degrees F between batches. Drain on a paper-towel-lined baking sheet and season with salt. Remove the toothpicks.
- Serve the taquitos on a bed of romaine, topped with the kimchi, a drizzle of aioli and the cilantro leaves.
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WELD EL FA
[email protected]Overall, I thought these taquitos were just okay. They weren't bad, but they weren't anything special either.
Abdur Rahim Tuhin
[email protected]These taquitos were a bit bland. I think I'll add some more seasoning next time.
khan khan
[email protected]I had some trouble getting the taquitos to stay rolled up. I think I needed to use more filling.
Jeremy fx
[email protected]These taquitos were a bit too spicy for my taste, but my husband loved them. I'll try making them again with less chili powder next time.
Alonzo Lopez
[email protected]I followed the recipe exactly and the taquitos came out perfect. They were crispy on the outside and soft and flavorful on the inside.
Racheal Oyeniyi
[email protected]I made these taquitos for my family and they loved them. They're a great way to use up leftover sweet potatoes.
Valo Manush
[email protected]These taquitos were easy to make and turned out great! I will definitely be making them again.
Aslam Qadri
[email protected]I was a bit skeptical about these taquitos at first, but I'm so glad I tried them. They're crispy, flavorful, and addictive.
MD liyas Shakh
[email protected]I love that these taquitos are made with sweet potatoes. It gives them a unique flavor and makes them a healthier option.
Kenneth Lewit
[email protected]I've made these taquitos several times now and they're always a crowd-pleaser. They're the perfect appetizer or snack.
Nokuthula Poli
[email protected]These taquitos were a hit at my party! They were easy to make and everyone loved them.