Roasted Corn and Potato Taquito

Name: Roasted Corn and Potato Taquito
Yield: 10
Ingredients: 4.0piece corn on the cobs; 2.0piece poblanos; 2.0cups Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack; 1.0Tbsp chili powder; 1.0tsp Smoked paprika; 1.0Tbsp Salt; 5.0piece Yukon gold potato; 2.0cups roasted corn and poblano mixture; 1.0cup Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack; 0.0 Salt and pepper to taste; 20.0ea Masienda 6 in corn tortillas; 0.0n/a ½ Thick slurry to seal taquitos; 2.0qt Vegetable oil; 4.0ea tomatillos, cleaned; 1.0each jalapeño; 1.0each white onion, rough chop; 4.0heads Garlic; 1.0cups cilantro leaves; 0.5cups spinach leaves; 1.0ea avocado; 1.0cup Knorr® Professional Caldo de Vegetales 4.4lb 4 pack; 3.0each limes, juices; 4.0cups Thinly sliced green cabbage; 1.0cups Cilantro leaves, picked; 1.0cups Sliced radishes; 1.0cups Pickled red onion; 4.0ea Limes, eighths; 0.0 Cotija cheese (remove to make recipe vegan); 0.0 Salsa Verde

Roasted Corn and Potato Taquito – - Recipe

Excite your guests with this delicious roasted corn and potato taquito - made with Knorr Professional Caldo de Vegetales!

...

Corn and Poblano Mixture

corn on the cobs 4.0 piece
poblanos 2.0 piece
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack 2.0 cups
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack
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chili powder 1.0 Tbsp
Smoked paprika 1.0 tsp
Salt 1.0 Tbsp

Taquito Filling

Yukon gold potato 5.0 piece
roasted corn and poblano mixture 2.0 cups
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack 1.0 cup
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack
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Salt and pepper to taste

Taquito Shell

Masienda 6 in corn tortillas 20.0 ea
½ Thick slurry to seal taquitos
Vegetable oil 2.0 qt

Salsa Verde

tomatillos, cleaned 4.0 ea
jalapeño 1.0 each
white onion, rough chop 1.0 each
Garlic 4.0 heads
cilantro leaves 1.0 cups
spinach leaves 0.5 cups
avocado 1.0 ea
Knorr® Professional Caldo de Vegetales 4.4lb 4 pack 1.0 cup
Knorr® Professional Caldo de Vegetales 4.4lb 4 pack
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limes, juices 3.0 each

Completing the Taquito

Thinly sliced green cabbage 4.0 cups
Cilantro leaves, picked 1.0 cups
Sliced radishes 1.0 cups
Pickled red onion 1.0 cups
Limes, eighths 4.0 ea
Cotija cheese (remove to make recipe vegan)
Salsa Verde

Vegetables

Created by

Kyle Jakobi

chef

Excite your guests with this delicious roasted corn and potato taquito - made with Knorr Professional Caldo de Vegetales!

...

Preparation

Corn and Poblano Mixture
- Toast the corn and poblanos on the oven or salamander
- Cut corn from cob, dice the poblano, toss together with spice mixture, set aside.
Taquito Filling
- Peel and boil potatoes until soft. Mash with vegan mayonnaise until creamy. Fold in corn and poblano mixture and season to taste. Set aside.
Taquito Shell
- Warm tortillas on a skillet or in a microwave. Using your hands scoop about a half cup of potato mixture and place on the tortilla toward the end in a log shape (don’t overfill).
- Roll and seal with slurry. Store under damp towel seal side down while you roll the rest.
Salsa Verde
- In the same oven roasting the corn/poblanos roast the tomatillos, jalapeño, onion, and garlic until darkening and tomatillos are juicy and tender.
- In a blender add the roasted vegetables, add the cilantro, spinach, avocado, and prepared knorr caldo de Vegetales. Purée the mixture. Set aside and keep cool.
Completing the Taquito
- Fill a pan up with ½ inch veg oil and fry taquitos seal side down first for 2-3 minutes then flip and cook for another 2 minutes till golden brown. (Be careful corn may pop in oil)
- Serve hot with the salsa verde, cabbage, radish, cilantro, lime, pickled red onion and cotija cheese if desired.

Vegetables

Created by

Kyle Jakobi

chef

Kyle Jakobi

Kyle Jakobi

Roasted Corn and Potato Taquito