Potato and Poblano Taquitos

Potatoes, chiles, and mushrooms fill these irresistible taquitos, which are easy to make for a crowd.

Potato and Poblano Taquitos
Photo: Victor Protasio
Active Time:
1 hrs 30 mins
Total Time:
2 hrs 30 mins
20 taquitos

Taquitos mean “little tacos” in Spanish and will delight any snack lover. Roll a corn tortilla around your favorite filling, fry until crispy, and serve as a party snack. You can dip them in crema or other salsa, or serve alongside rice, beans, and pico for a festive meal.

This recipe doubles well to protect against hungry fingers sneaking a few from the cooling rack. To make taquitos for a crowd, prepare the filling and roll and fill the taquitos before you start to fry them.


  • 1 1/2 pounds russet potatoes

  • 1 large poblano chile

  • 2 tablespoons unsalted butter or vegetable oil

  • 8 ounces sliced fresh white mushrooms, finely chopped (about 2 cups)

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 20 (5- to 6-inch) corn tortillas

  • Neutral oil, such as canola

  • Salsa

  • Hot cooked rice


  1. Place potatoes in a large pot, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer until potatoes are tender when pierced, 35 to 40 minutes.

  2. While potatoes simmer, cook poblano directly over a medium flame of a gas stovetop, or under broiler, turning occasionally, until skin is charred and blistered, 11 to 12 minutes. Place chile in a small bowl, and cover with plastic wrap; let steam 20 minutes.

  3. Drain potatoes, and let cool slightly, about 20 minutes. Peel potatoes with a sharp paring knife; transfer to a large bowl, and mash until smooth.

  4. Gently scrape off poblano skin with paring knife. Cut in half lengthwise; remove and discard seeds. Finely chop poblano, and place in bowl with potatoes.

  5. Melt butter in a large, high-sided skillet over medium-high. Add mushrooms; stir to coat, and cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, 5 to 6 minutes. Add mushrooms, salt, and black pepper to potato mixture, and fold until thoroughly blended.

  6. Heat tortillas directly over a medium flame of a gas stovetop, or in a cast-iron pan over medium-high heat until pliable, about 10 seconds per side. Place 2 heaping tablespoons of filling on one end of each tortilla, and spread slightly. Starting at filling end, gently roll tortilla into a tight cigar shape. Secure seam side of taquito by piercing opposite side with a wooden pick just until pick pokes through. Place rolled taquitos, seam side down, on a plate; cover with plastic wrap, and place a clean kitchen towel over plastic wrap.

  7. Heat 3/4 inch oil in a high-sided skillet over medium-high heat to 350°F. Working in batches, gently lower rolled taquitos, seam side down, into hot oil, and cook, undisturbed, until seam side is golden and crisp, about 2 minutes. Using two forks, flip taquitos. Remove picks, and cook until crisp and golden all over, about 2 minutes. Using tongs, remove cooked taquitos from oil, and drain on a wire rack set inside a rimmed baking sheet. (Between batches, skin surface of oil with a fine wire-mesh strainer to remove any particles as needed.) Serve taquitos hot with salsa and cooked rice.

Make Ahead

Fried taquitos can be made up to 1 month ahead. Freeze leftovers in a single layer on a parchment paper–lined baking sheet until solid. Transfer to a ziplock plastic bag, seal, and return to freezer. Reheat on a wire rack set inside a baking sheet in a 350°F oven until hot, about 20 minutes, flipping after 10 minutes.

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