Steak and Potato Taquitos – they’re not what you’d think!

Steak and Potato TaquitosMashed. Fried. Sauteed. Pureed. How do you like your potatoes?

Have you ever heard of rolled potatoes?

Probably not because I just made them up!

You might want to add them to your list!  Here, I sliced potatoes very thinly and rolled them up around tender, flavorful steak!

The potato behaves much like a tortilla or wonton wrapper.  Cool!Steak and Potato Taquitos RecipeI’m telling you: his is an excellent way to eat your meat and potatoes — all rolled up into a delicious taquito with a Mexican vibe!

It’s brilliant (if I do say so myself ;-)).

These are divine with Roasted Corn Salsa or Roasted Tomato Poblano Salsa — and they also stand on their own quite well!Steak and Potato TaquitosWhat do you have planned for this weekend?  I’m thinking you should plan for Steak and Potato Taquitos!

This is quite a dreamy “wrapper” for the gluten-free eater, to boot!

I’m always coming up with new gluten-free recipes for my son who has Celiac Disease.  He loves this sort of dish!  And as it turns out, we all do!


Steak Potato Taquitos
Serves about 12 as an appetizer
  • 1-1/2 pound flank steak
  • Olive oil
  • ¾ cup finely chopped brown onion
  • 2 teaspoons finely minced garlic
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 2 teaspoons honey
  • 1 cup finely chopped tomato, seeds removed
  • About 3 large Idaho Russet potatoes
  • Sea salt and freshly ground black pepper
  1. Place the steak in a large pot. Add water to go a couple inches above the meat, sprinkle with salt and pepper, and bring to a boil. Turn the heat to a simmer, cover and cook until the meat is tender (but not falling apart), about 1-1/2 hours. Once the meat is cool enough to touch, shred it and then chop it finely.
  2. Coat a large saute pan with olive oil and place it over medium-high heat. Add the onions and cook until they're soft, about 3 minutes. Then add the garlic, chipotles, and spices, and stir until it's very aromatic, about 1 minute. Add the honey and tomato, cook for another couple of minutes and then season to taste with salt and pepper. Let this cool to room temperature.
  3. Preheat the oven to 400 degrees F, line two baking sheets with foil, and place about 4 dozen wooden toothpicks in a small bowl of water.
  4. Peel the potatoes and use a mandolin slicer to cut the them LENGHTWISE, as thin as possible. (You're making lovely, long oval shapes.) You should get about 14 to 18 slices per potato.
  5. Lay the potato slices on a cutting board and brush them lightly with olive oil and sprinkle them with salt.
  6. Add about a tablespoon of the filling to the bottom portion of each one and gently, and tightly, roll the potato slice up, ending with a seam on the bottom. Stick a toothpick in to hold the roll in place.
  7. Place the rolled up "taquitos" on the foil-lined baking sheets as you work, and brush each one with olive oil -- under and on top. Then sprinkle them with salt. They should be at least an inch or so apart from each other.
  8. Place in the preheated oven and bake until for 10 minutes. Then, remove the toothpicks (carefully -- they'll be hot), and turn each roll over. They should me golden brown when they're done.
  9. Serve immediately with salsa or on their own.
A mandolin is definitely best for this cooking project, however, you can also use a knife to make very thin potato slices. The thinner the slices, the easier to roll.

Up to 2 days and at least 3 hours ahead: Make the steak filling.
1 hour ahead: Slice the potatoes, assemble and oil the rolls.
About 30 minutes ahead of time: Bake the taquitos.




Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


  1. says

    Valentina – these are brilliant and they tasted great. I love that you used the potatoes as the “wrapper”. It was so great meeting you the other night…cannot wait to do it again!

  2. says

    I absolutely LOVE this idea! How creative and such a fun appetizer to serve. These will definitely make an appearance come football season.

  3. says

    That IS brilliant! I just “made up” a variation tonight with thin slices of steak over a thin baked potato slice. It was like a steak tostada. 🙂


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: