Ingredients:
1 pound of shrimp
2 dozen Corn tortillas
Frying oil
Shrimp Seasoning ingredients:
1 Tbsp maseca or Ap Flour
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1 tsp paprika
1 tsp Mexican oregano
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp white pepper or black pepper
Potato taquitos use the same seasoning with 2 pre-cooked medium-sized potatoes + 1/2 cup sour cream
Instructions:
Start by cleaning and finely chopping 1 pound of shrimp into a paste. Season the shrimp with a mix of garlic powder, onion powder, paprika, Maseca, white pepper, Mexican oregano, cumin, and salt.
Prepare a similar seasoning mix for the potato filling and combine it with sour cream.
Warm up tortillas, using yellow corn for the shrimp taquitos and white corn for the potato taquitos. 4.Make a paste with flour and water to seal the tortillas.
Fill the tortillas with the shrimp or potato mixture, ensuring not to overstuff them, and roll them tightly.
Heat oil for frying and fry the taquitos until crispy, about 3 to 4 minutes.
Make a Waikato salsa with avocado, tomatillo, and jalapeno to serve with the taquitos.
Serve the crispy shrimp taquitos and potato taquitos on a plate alternating between them. Top with Mexican crema and queso fresco.
Enjoy your delicious taquitos!
Tips:
Warm Up Your Tortillas: To ensure crispy taquitos, warm up your tortillas before rolling them.
Use the Right Oil Temperature: Make sure your oil is heated to the right temperature before frying. With an uncoated wooden spoon or chopstick, test your oil. Place the wooden utensil in the center of the hot oil. You'll know it's ready when you see vigorous bubbling.
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