Fried Cumin-Potato Mushroom Taquitos

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
8

Crisp and golden taquitos are filled with a cumin scented potato mushroom mix and topped with cheese. These are a terrific and fun appetizer.

Ingredients

3 lb. potatoes,peeled and quartered
4 tsp. cumin seeds
3 tbsp. olive oil
4 onions, sliced
20 oz. mushrooms, sliced
2 heads iceberg lettuce, shredded
2 bunches radishes, sliced
12 oz. cotija cheese, grated
24, 6-in corn tortillas
Vegetable oil, as needed, for frying

Steps

1. In a large pot, place potatoes and water to cover. Simmer 20-30 min., until tender. Drain and coarsely mash; reserve.

2. In a skillet over medium heat, sauté cumin seeds in oil until brown, approx. 30 sec. Add onion and mushrooms and sauté until soft and lightly golden. Season and reserve.

3. Spread 1⁄2 cup potato mixture on lower half of a tortilla and top with 1⁄4 cup mushroom-onion mixture. Tightly roll tortilla up from the bottom, creating a cigar shape and secure. Repeat with remaining ingredients.

4. In a skillet over medium-high heat, fry taquitos until golden, 3-4 min. Serve 3 taquitos on a bed of shredded lettuce and sliced radishes; sprinkle with 2 tbsp. cheese.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources