Potato Rolled Tacos

Growing up in East County, we didn't exactly learn a lot of class, but we learned to love our Mexican food. When ya need a break from artery-clogging, beef filled tacos, get down with this delectable vegetable spin on ¡taquitos deliciosos!


Ingredients:

• 1 Package of Yellow Corn Tortillas (However many your stomach desires)
• 4 Large Baking Potatoes
• 1 Can Diced Green Chilies (Look for the tiny can, you'll know)
• 1 Bundle O' Chives 
• A Whole Lot of Oil *
• 1/2-1 Cups Milk
• 1 1/2 Cups Pepper Jack Cheese
• Spices (We used garlic, parsley, salt & pepper to taste)
• Shredded Lettuce (Pre-packaged is just fine)
• Sour Cream
• Cotija Cheese or Queso Fresco
• Diced Tomatoes
• Guacamole

Embark on this journey by chopping the potatoes into small cubes (we left the skin on, all the nutrients are in there... duh!) and boil them as you would mashed patayters. Once they're soft, mash them up but don't get buckwild, leave a lil' structure. Add the green chilies, milk, cheese, 3/4 cup finely diced chives, and plenty of spices.

Start by heating up A LOT of oil in a deep frying pan or wok (make sure there is enough oil to cover the tacos, we seriously used 4 or 5 cups of oil). Now shit gets a little tricky, you'll need at least a two-man team for this venture. Designate a tortilla warmer and have him/her warm the tortillas one at a time until they're soft and pliable. Pass it on to the potato roller who will then plop a hefty tablespoon of your potato concoction onto the center of the tortilla. Next, roll the tortilla and secure it shut with three toothpicks. Make sure to use three, one just won't cut it and you will end up in taco peril. Let's just say nobody likes a loose taco. Now get to fryin'. This is some dangerous nonsense, so use a long spatula or tongs to gently drop the tacos into the oil.

Here's what shitty, one tooth picked failures look like:

And here's what glorious rolled tacos look like:

Once the tacos are all in and organized in your pan of hot, sizzling doom, stand back and let them fry for about 7-8 minutes until they get hard and golden brown. Now flip the tacos over and let them fry for 2 more minutes. Remove and place on a plate lined with aluminum foil and paper towels to A) Keep them warm and B) Absorb some of that grease!

Don't get scared if you see some crunchy brown stuff in the pan or on the ends of some tacos, that's just extra fried potatoes that seeped out of the ends. This is totally normal and adds a little extra flava!

Now top with as much cheese, shredded lettuce, sour cream, guacamole, diced tomatoes, and chives as you could possibly want. Enjoy!

Tips From the Experts:

1. If you use olive oil, just remember that it will add a little bit of an earthy flavor to the tacos. If you're a noob and don't think you can handle this, stick to vegetable oil- it'll get the job done.
2. Some potatoes are going to float out into the oil, so just accept that the ends will be crunchier and a bit empty. When have you ever found a rolled taco filled to the end? It's just science, plain and simple.
3. If your tortillas are ripping when rolling, that means they're not hot enough... do over.

Now make this and tell us what you think. Enjoy ya'self!

Love,

Michaela and Jessica

Creamy Cilantro Avocado Primavera

Here's a recipe we conjured up that makes a tantalizing alternative to your everyday cellulite-inducing alfredo. Feel free to thank us for providing you with this delectable creaminess without the calories!

Check this out.


Ingredients:

• Your Favorite Pasta Noodz (We used Trader Joe's Brown Rice Fusili, just for shits n' gigs)
• 3 Medium Sized Avocados
• 1-2 Cups Halved Cherry Tomatoes
• 1 Medium Sized Green Bell Pepper
• 1 Can Quartered Artichoke Hearts
• 1 Lemon
• 1/4 Cup Chopped Cilantro
• 2 Tsp Dried Basil
• 1 Tbsp Garlic Powder
• 1 Tbsp Minced Garlic
• Black Pepper to Taste
• 3 Tbsp Olive Oil
• Shaved Parmesan 

Start by chopping the bell pepper, tomatoes, and cilantro (veggie heart optional).

In a separate bowl, mash the magical avocados with lemon juice, cilantro, basil, garlic powder, and pepper. Like seriously, get down till it's smooth and creamy.

Heat olive oil in a skillet over medium-high heat. Add minced garlic and chopped bell pepper, then sauté for approximately 3 minutes. Next, add artichokes and sauté for 1 minute. Lastly, add tomatoes and sauté for about 2 minutes or until them tamaters soften up real nice (they'll look juicy and slightly wilted). Mmm babayy!

While you're sautéing the vegetables, add the pasta to boiling water and cook for about 10 minutes or until al dente (firm and tender, everybody!). Finally, drain the noodz and mix them with the velvety avo goodness. Top with sautéed veggies and parmesan chez. Voila! A creamy Mediterranean party in yo mouth!

Tips From the Experts:

1. Make sure you squeeze every last drop of that lemon, you'll be happy you did.
2. Adjust the amounts of garlic and cilantro to the liking of your taste buds.
3. If you use brown rice pasta like we did, make sure to add a lil' squirt of olive oil to the drained noodz to avoid unnecessary stickin'.

You've wasted enough time in your life, now get down on this recipe and enjoy ya'self!

Love,

Jessica and Michaela