TACOS DORADOS DE CARNE MOLIDA Y PAPA |Beef And Potato Flautas|Homeade Salsa ❤

These crispy taquitos filled with seasoned ground beef and potatoes are a classic Mexican comfort food. They are affordable, filling, and always a hit with both kids and adults. Crunchy on the outside and hearty on the inside, these taquitos are perfect for family dinners, gatherings, or weekend cooking. Served with homemade salsa, crema, lettuce, and guacamole, they are truly irresistible.

Ingredients

For the filling

• 2 medium-large gold potatoes, peeled and cubed

• 1 lb lean ground beef

• 1 small onion, chopped

• 2 garlic cloves, minced

• 2 Roma tomatoes, chopped

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon ground cumin

• Salt to taste

• Shredded Oaxaca cheese, to taste

For the salsa

• 3 Roma tomatoes

• ¼ small onion

• 1 piece yellow bell pepper

• 3 serrano peppers

• 1 jalapeño

• 3 garlic cloves

• ¼ teaspoon dried oregano

• Salt to taste

• Small bunch of fresh cilantro

• 1 tablespoon oil

For assembling and frying

• Corn tortillas

• Canola oil for frying

For serving

• Crema

• Queso fresco

• Shredded lettuce

• Fresh tomatoes

• Guacamole

Instructions

Peel the potatoes, cut them into cubes, and cook them in salted boiling water until tender. Drain well and allow them to cool completely.

While the potatoes cook, prepare the salsa by charring the tomatoes, onion, bell pepper, serrano peppers, and jalapeño on a hot comal or skillet until nicely blistered. Remove the tomato cores and place everything in a blender with the garlic, oregano, cilantro, and salt. Blend just until slightly chunky.

Heat the oil in a saucepan, add the blended salsa, and let it simmer over medium-low heat until ready to use.

In a skillet, heat a little oil and sauté the onion until translucent. Add the garlic and cook briefly, then add the chopped tomatoes and cook until soft. Stir in the ground beef, garlic powder, onion powder, cumin, and salt. Cook until the beef is fully browned and any excess liquid has evaporated.

Place the cooled potatoes in a large bowl and add the cooked ground beef and shredded Oaxaca cheese. Mash everything together until well combined and firm. Adjust seasoning if needed.

Warm the corn tortillas by wrapping them in damp paper towels and heating briefly in the microwave. Place a generous amount of filling in the center of each tortilla and roll tightly.

Heat the oil over medium heat and fry the taquitos seam-side down first, turning as needed until golden brown and crispy. Transfer to paper towels or a rack to drain excess oil.

Serve the taquitos hot with salsa, crema, queso fresco, lettuce, tomatoes, and guacamole.

Notes or Tips

Gold potatoes work especially well because they hold their shape and are less starchy.
Keep the filling firm so it stays inside the taquitos while frying.
Leftover filling is perfect for chimichangas, quesadillas, or burritos.
These taquitos can be assembled ahead of time and fried just before serving.