Vegetarian Lacto Ovo Sweet Potato Taquitos Food

SWEET POTATO TAQUITOS

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.

VEGETARIAN MASHED POTATO TAQUITOS

Steps:

• For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
• For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
• Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
• Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.

VEGETARIAN (LACTO-OVO) SWEET POTATO TAQUITOS

Steps:

• Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
• Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
• Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
• Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
• Fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
• Drain on paper toweling for a few moments before serving.
• Serve with your favorite salsa and sour cream or guacamole.
• These can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.

CHICKEN LIME TAQUITOS

Steps:

• Combine first 5 ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
• Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
• Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
• To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
• Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
• Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
• Drain well.
• Serve with guacamole, sour cream, and or salsa.