SWEET POTATO TAQUITOS
Provided by Wanna Make This?
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the aioli: Stir together the mayonnaise, adobo sauce and lime juice in a small bowl. Stir in enough water (a tablespoon or so) to make a thick sauce that you can drizzle. Refrigerate while you make the taquitos to blend the flavors.
- For the taquitos: Heat the olive oil in a medium nonstick skillet over medium heat. Add the sweet potatoes and onions and season with salt. Cook, tossing occasionally, until the onion softens, about 8 minutes. Add the garlic and cumin and toss. Make a space in the center of the pan and add the adobo sauce and tomato paste; let toast for a minute and then stir into the vegetables. Add 1/2 cup water and bring to a simmer. Cook until the sweet potatoes are very tender and the sauce is very thick, about 5 minutes (you can add a few more tablespoons of water if the pan dries out too quickly). Stir in the lime zest and transfer to a medium bowl to cool slightly, about 10 minutes.
- Heat 1 inch of vegetable oil in a straight-sided skillet until it reaches 350 degrees F on a deep-fry thermometer. Wrap the tortillas in a damp kitchen towel and microwave until warmed and pliable, about 1 minute.
- Working with a couple tortillas at a time, form about 2 tablespoons of filling into a log and roll in a tortilla to make a cigar shape, leaving the ends open. Secure closed with toothpicks. Repeat with the remaining tortillas and filling.
- Fry the taquitos in 2 or 3 batches (don't crowd the pan) until crisp and golden, 3 to 4 minutes per batch, letting the oil return to 350 degrees F between batches. Drain on a paper-towel-lined baking sheet and season with salt. Remove the toothpicks.
- Serve the taquitos on a bed of romaine, topped with the kimchi, a drizzle of aioli and the cilantro leaves.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amanda Hickey
[email protected]These taquitos sound amazing! I'm definitely going to give them a try.
Sumi Tamang Dong
[email protected]I can't wait to try these taquitos! They look delicious.
sufi shooter
[email protected]I would definitely recommend these taquitos to anyone looking for a new and exciting appetizer or snack.
Afzaal Allahdita
[email protected]These taquitos are a great way to use up leftover sweet potatoes.
Gram Bangla
[email protected]I wasn't sure how the sweet potatoes would work in taquitos, but I was pleasantly surprised. They're a great alternative to traditional meat-based taquitos.
Aisea leone
[email protected]The sweet potatoes give these taquitos a unique and delicious flavor.
Bilumasalago
[email protected]I love that these taquitos are baked instead of fried. It makes them a healthier option.
Mst Esmetara Begum
[email protected]I've made these taquitos several times now and they're always a crowd-pleaser.
Sunshine Mann
[email protected]These taquitos are perfect for a party appetizer or a quick and easy weeknight meal.
Hamzah Yalles
[email protected]I made these taquitos for my kids and they loved them! They're a great way to get them to eat their veggies.
Saqlain Kalia
[email protected]The chipotle crema is a must-try. It's creamy, spicy, and adds a delicious smoky flavor to the taquitos.
Samantha Mejia
[email protected]I love how easy these taquitos are to make. I always have sweet potatoes on hand, so I can whip these up whenever I'm craving a quick and tasty snack.
Huzaifa Naveed
[email protected]These sweet potato taquitos were a hit at my party! They were crispy, flavorful, and the chipotle crema was the perfect dipping sauce. I'll definitely be making these again.