Taquitos, Rolled Tacos, or sometimes called ¨tacos dorados¨ as well as tostadas are best made with older tortillas, tortillas that have been in the refrigerator for 4-5 days. These older tortillas tend to be a bit drier and will fry up a lot crisper. These rolled tacos will make you think your back in SoCal, just don´t forget the hot sauce Taco Shop Style Red Sauce.

  Preparation

1. Begin heating 1 inch of oil in a small skillet. I use sunflower oil.
2. Warm tortillas on a griddle 1-2 minutes, or wrap in a damp paper towel and microwave for about 30 seconds. This will make them soft and easy to roll without cracking.
3. Place about 3 tablespoons of mashed potatoes in the warmed tortilla, roll tightly and hold together with a toothpick.
4. Roll two more tortillas and with a second toothpick pin all three together.
5. Holding the 3 taquitos together with tongs, carefully place in the hot oil. Continue holding with the tongs for about 10 seconds so they can cook and don’t unravel. Cook first side for 30-40 seconds then turn over and cook the other side for another 30-40 seconds, or until the tortillas feel hard.
6. Remove from oil and wrap in paper towels to absorb excess oil. Serve hot.

   Serving Suggestions

Serve on a bed of shredded lettuce and top with sour cream, guacamole, pico de gallo and a crumbled cheese such as Cotija or Feta. Serve Taco Shop Style Red Sauce. Other fillings are possible, my favorite is herb seasoned quinoa.