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two small steak potato taquitos on a white plate

Steak Potato Taquitos

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

Course Appetizer, Main Course
Cuisine Mexican
Keyword Mexican appetizer recipes, Mexican dinner recipes, gluten-free appetizers
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Author Valentina K. Wein

Ingredients

  • 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

Instructions

  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 1½ 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°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 thinly as possible. (You're making 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 400°F oven and bake for 10 minutes. Then, remove the toothpicks (carefully -- they'll be hot), and turn each roll over. They should be golden brown when they're done.

  9. Serve immediately with salsa or on their own.

Recipe Notes

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.