Celery Root And Potato Taquitos
WHAT YOU NEED
- SALAD
- 1 iceberg lettuce, very thinly shaved
- ¼ cup purslane
- 6 radishes, julienned
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 2 cups olive oil
- 1 Tablespoon garlic powder
- 1 Tablespoon white pepper
- 1 bunch cilantro, chiffonade
- 1/2 cup parsley, chiffonade
- TAQUITOS
- 4 russet potatoes, peeled
- 1 celery root
- Salt, to taste
- 1/2 Tablespoon ground pepper
- 1 cup shredded Cacique® Oaxaca
- 1/2 cup caramelized onion
- 2 cups water
- 2 cups milk
- 1 avocado leaf
- 1 bay leaf
- 16 Tortillas
- Vegetable oil
- 4 oz. Cacique® Queso Fresco
- 4 oz. Cacique® Crema Mexicana Agria
HOW TO MAKE IT
- SALAD: Slice radish on thinnest setting on mandolin. Pick verdolagas, shave as thin as possible. Chiffonade cilantro and parsley. Mix lemon, lime, oil with garlic, salt and pepper and put dressing in squeeze bottle.
- TAQUITOS: Clean and peel both vegetables. Cut potatoes in ¼’s and celery root in same size pieces and cover in half water, half milk, bay leaves, avocado leaves, salt and pepper. Boil until soft, strain vegetables and reserve liquid.
- Julienne onions and add into hot iron pan. Add 1 Tablespoon of oil and avocado leaves. Cook onions until caramelized, stirring constantly to avoid burning. Once cooked, add potato, celery root and caramelized onions in food processor and pulse until pureed smooth. Use cooking liquid if moisture is needed. Make sure to not add too much as loose filling will ooze out when frying. Add grated Cacique Oaxaca, taste and add salt and pepper if necessary.
- Place filling in piping bag, and add 4 oz. of filling per tortilla. Once filled, roll and secure with toothpick. Heat vegetable oil and fry each taquito until golden brown, then drain on paper. To serve, dress salad and add to each plate. Divide up the taquitos and lay on top of salad. Garnish with Cacique Queso Fresco and a drizzle of Cacique Crema Mexicana Agria.
