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
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.
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.
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.
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.