Potato Taquito's with Jalapano Brown Sugar Sauce



Ingredient Amount
2 cups / 500 ml Diced Potatoes (Skin on)
1 lb / 1/2 kg Ground Beef
1 cup / 500 ml Diced Onion
1 tbsp / 15 ml Chopped Garlic
1 cup / 500 ml Finely Sliced Green Pepper (Lengthwise)
1 cup / 500 ml Finely Sliced Red Pepper (Lengthwise)
1/2 cup / 125 ml Corn
1 tbsp / 15 ml Chilli Powder
Pinch Salt & Pepper
8 10 inch Flour Tortilla's
1 cup / 250 ml Shredded Cheddar Cheese
1 cup / 250 ml Packed Brown Sugar
3 tbsp / 45 ml White Vinegar
2 tsp / 10 ml Dry Mustard
1 tbsp / 15 ml Finely Chopped Fresh Jalapano
1 tbsp / 15 ml Butter
1/2 cup / 125 ml Vegetable Oil
2 tbsp / 30 ml Vegetable Oil


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.