Steak Potato Taquitos are a unique gluten-free recipe that everyone loves. Thinly sliced potatoes are “wrappers” for deliciously seasoned Flank steak. These are fantastic with guacamole and salsa for lunch or dinner. Mashed. Fried. Sauteed. Pureed. How do you like your potatoes?
Have you ever heard of rolled potatoes?
Probably not because I just made them up!
In this recipe I sliced potatoes very thinly and rolled them up around tender, flavorful steak!
The potato behaves much like a tortilla or wonton wrapper. I’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!
Inspiration for Steak Potato Taquitos Recipe
I’m always looking for new and unique ways to create gluten-free recipes.
One of my sons has Celiac Disease and therefore has to have a gluten-free diet. And in general, if you’re having a handful of guests over, it’s nice to have gluten-free options.
This is quite a dreamy “wrapper” for a gluten-free eater.
How to make the potato wrappers for the Steak Potato Taquitos
Peel the potatoes and use a mandolin slicer to cut the them as thinly as possible. Brush them lightly with olive oil and sprinkle with salt.Add a bit of the filling to each one and roll the potato slice around the steak. Stick a toothpick in each one.
Place the rolled up Steak Potato Taquitos on a baking sheet and brush each one with olive oil.
What to serve Steak Potato Taquitos with:
- Chipotle Lemon Guacamole
- Roasted Poblano Guacamole
- Mango Avocado Chipotle Salsa
- Roasted Hatch Chile Peach Salsa Recipe
I hope you love these gluten-free Steak Potato Taquitos as much as my family and I do!
More unique potato recipes:
- Potato Pavé with Rosemary
- Smashed Potato Pizza Crust
- Rosemary Confit Potatoes
- Smashed Potato Casserole
- Melting Potatoes
Steak Potato Taquitos are a unique gluten-free recipe that everyone loves. Thinly sliced potatoes are "wrappers" for deliciously seasoned Flank steak. These are fantastic with guacamole and salsa for lunch or dinner.
*Serves about 12 as an appetizer
- 1½ pound flank steak
- olive oil
- ¾ cup yellow onion, finely chopped
- 2 teaspoons garlic, minced
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 2 teaspoons honey
- 1 cup tomato, washed and dried, seeds removed, finely chopped
- about 3 large Idaho Russet potatoes
- 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 1½ 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°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 thinly as possible. (You're making 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 400°F 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.