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.
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.