Fried Cumin-Potato Mushroom Taquitos
Crisp and golden taquitos are filled with a cumin scented potato mushroom mix and topped with cheese. These are a terrific and fun appetizer.
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
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.