2 small baked potatoes or 2 large baked potatoes, cold left over
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cups Oaxaca cheese (or your favorite melting cheese), shredded
6 corn tortillas
1 cup vegetable oil
2 wooden skewer
Cut cold baked potatoes down the middle lengthwise. Scoop potato out of potato skins with a spoon placing potato in a mixing bowl. Reserve potato skins for another use. Mash potatoes with a wire masher, then season with salt and pepper.
Shred Oaxaca cheese over the top of mashed potatoes and mix to combine.
Heat tortillas in a heat proof container in the microwave for 30 seconds to make them more pliable and easy to roll. This will help the tortilla from breaking.
Fill the center of each tortilla with 2 ½ tablespoons of potato cheese mixture, then with your fingers shape the potato mixture into a long (1 inch in width) log to reach one end of the tortilla to the other. Move the potato log closer to the edge of the tortilla and roll the tortilla snugly around the potato filling. Repeat with remaining tortillas and potato mixture.
Stick a wooden skewer or long tooth pick through the center of the taquito to secure tortilla in place. Then take another taquito and attach it to the wooden skewer so seam sides meet. You can attach up to three on one skewer or fry in pairs.
Heat vegetable oil in a frying pan over a medium flame. Fry taquitos on one side for 5 minutes, then flip them all at once by using tongs to rotate to the other side. Fry for an another 5 minutes. Once both sides are fried crisp, carefully remove the wooden skewer by pulling it out with the tongs. Fry seams for another 2 minutes. Remove from oil and place on a paper towel lined plate to discard excess oil.
Pairs perfectly with Libby’s Corn in a Cup, guacamole, mango and cucumber sticks, and slices of queso fresco.