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Potato Taquito's with Jalapano Brown Sugar Sauce - Grand Prize Winner 2014  
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May 2014
MONTHLY WINNER 

Potato Taquito - Grand Prize Winner 2014'>

1 cupShredded Cheddar Cheese250 ml
1 lbGround Beef1/2 kg
1 cupDiced Onion500 ml
1/2 cupCorn125 ml
810 inch Flour Tortilla's8
2 tbspVegetable Oil30 ml
2 cupsDiced Potatoes (Skin on)500 ml
1 tbspChopped Garlic15 ml
1 cupFinely Sliced Green Pepper (Lengthwise)500 ml
1 cupFinely Sliced Red Pepper (Lengthwise)500 ml
1 tbspChilli Powder15 ml
PinchSalt & PepperPinch
1/2 cupVegetable Oil125 ml
1 cupPacked Brown Sugar250 ml
3 tbspWhite Vinegar45 ml
2 tspDry Mustard10 ml
1 tbspFinely Chopped Fresh Jalapano15 ml
1 tbspButter15 ml




Directions
Make Jalapano-Brown Sugar Dipping Sauce first;
As it cools it will thicken.
In a medium saucepan, heat brown sugar, vinegar, dry mustard, and 1/4 cup of water. Bring to a simmer over medium low heat. Add jalapano and simmer for 10 minutes.
Whisk butter into the sauce, and let it cool.

Omit the Jalapano in the sauce if you don't like too much heat.

For the Taquitos:
Fry ground beef until browned. Drain grease and pat ground beef with paper towel to ensure no grease remains. Remove from pan and set aside.

Sauté onion until carmelized, add garlic and sauté for a few minutes. Remove onion and garlic from pan and set aside.

Heat 2 tbsp of oil in a large skillet and sauté the potatoes over medium heat until golden brown.

Return ground beef, onion and garlic to the skillet and gently mix with the potatoes.

Add the corn, chilli powder and salt and pepper to taste.

Cook on low heat for 5 - 10 minutes. Remove the mixture from heat and cool enough to handle with your hands.

Place 3-4 tbsp of the mixture on the center of a tortilla, keeping in from the edges about 1 inch. Place 3-4 strips of both green and red pepper on top of the filling and sprinkle cheddar cheese over the mixture and peppers.

Roll tortilla (Burrito Style) into a wrap. Repeat for the remaining tortilla's.

Heat 1/2 Cup of oil in a skillet and place 2 or 3 wraps in the oil, seam side down to form a seal. Fry wraps over medium heat until golden brown on all sides. Best to do 2 or 3 batches.

Remove taquitos from oil and place on paper towel. Cut taquitos on a diagonal and place on a serving dish. Serve with Jalapano Brown Sugar dipping sauce.





This potato recipe is brought to you courtesy of Jeff Burke.

 
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What Others Say

     
No Comments

     
The kids loved these!
     - rhoda

     
Good eats!
     - justin

     
what a great idea.
     - crystal

     
No Comments

     
Tried these last night and they are awsome! I plan on having them again for superbowl sunday. The guys are gonna go crazy over these i'm sure.
     - Trevor

     
Recipe was delicious! Great use of potatos and the sauce was sweet and spicy.
     - Dion

     
tried this found it excelent
     - clara burke

     
Crowd pleaser for sure!
     - florence sparrow

 
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