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!
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!What 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!
- 1-1/2 pound flank steak
- Olive oil
- 3/4 cup finely chopped brown onion
- 2 teaspoons finely minced garlic
- 2 tablespoons finely chopped chipotle peppers in adobo sauce
- 3/4 teaspoon ground cinnamon
- 1/2 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
- 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.
- 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.
- 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.
- 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.
- Lay the potato slices on a cutting board and brush them lightly with olive oil and sprinkle them with salt.
- 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.
- 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.
- 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.
- Serve immediately with salsa or on their own.
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.
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