I am making tacos dorados de papa, aka potato taquitos,

aka fried potato tacos, aka tater taquitos,

aka tatertitos.

(upbeat music)

Alright, so I've got some boiled potatoes here.

I'm using red potatoes, they're nice and creamy,

and I'm just gonna mash 'em up.

I leave the skins on because I do not give a (bleep)

about peelin' no potatoes.

But also, there's fiber and stuff in those skins.

So, tacos dorados de papa is a real thing,

a real recipe that means, my god,

I guess it means like golden tacos,

but it's basically like a taquito.

They are commonly made with potatoes,

but I'm gonna America-fy them and add some bacon.

And change the name to baked potato taquitos, I don't know.

Okay, so those are mashed.

You don't need to be like, super crazy.

I'm gonna add a tablespoon of butter,

just for some moisture.

And salt, pepper and oregano, brr-ump!

A little bit of finely minced onion.

Some green onion would be good too.

Some chives, if you wanna really up

the old baked potato quotient.

I never keep chives on hand, I should just grow some.

And some ba-con bits,

ba-con bits.

I don't know why I said it like that, okay.

Mash all this up together.

And if you're a vegetarian, I've also made this

with corn kernels instead of bacon, and it is totally yummy.

So either way is good.

Okay, now it's easiest to do your, roll your taquitos

if you let this cool a little bit.

So I'm gonna let it cool for like five minutes

while I steam some tortillas.

I'm just gonna do it in the microwave, don't kill me.

Please, radiation, don't kill me.

I'm just gonna wrap 'em in some damp tortillas

and microwave 'em for a few seconds, and come back,

and we'll roll some taquitos, and I have a great song

to help you remember how to do that.

And, we're back.

The filling is cooled, the tortillas are warm and steamy.

You could totally warm them up on a comal too, but...

♫ Take the corn tortilla and you fill it with stuff

♫ Then you take that same tortilla and you roll it up

♫ Then you drop it in some oil, let it fry, fry, fry

♫ And you dip it in some sauce

♫ And you stick it in your eye ♫

That is not how you're supposed to eat these.

You put 'em in your mouth, but it rhymes.

Okay, so we roll it up like that.

If you want to put a little toothpick,

you can put a toothpick.

And then we're just gonna set it over here.

I like seam-side down.

Okay, beautiful.

Once all your tortillas are rolled up,

we're gonna go over to the stove.

I'm gonna heat up about half an inch of oil

over medium-high heat, and put them in seam-side down first.

And just let them fry for a few minutes while you turn them

until they're evenly brown on all the sides.

And then it's time to eat!

Wheeeee! All done!

Look at these, they're so beautiful and delicious,

and I'm serving these with this jalapeno salsa

that I made, I just sort of fried some jalapenos

in some oil, and then blended that up

with cilantro, garlic, lime juice, salt,

and made this really spicy little salsa.

You could add some sour cream to this,

but I'm gonna serve sour cream separately.

Check out my Tex-Mex playlist for more recipes like this,

bastardized Mexican recipes.

Alright, let's do a little bit of this,

a little dab of that, oh my god, I love this recipe.

Basically, I love anything that's fried,

and I love potatoes.

Mmm!

Hell yes!

Man, I mean it's just like starch on top of starch,

and then you deep-fry it.

You really can't go wrong.

Thank you so much for watching.

Don't forget to subscribe,

and I will see you next Thursday with a new cooking video.

Bye bye! (upbeat music)