Mashed Potato and Kale Taquitos

 

You guys, I don't really want to talk about taquitos.

 I want to give you this recipe.  And I want you to make them for dinner.  And then I want you to stick some in your freezer, so that you have really fast homemade convenience food all ready to go for next Wednesday when you get the dudes home from art class at 5:15 and it's a dinner emergency...or the equivalent in your life.    

(I'm awed by the beauty of this frilly red russian kale, but I'm also totally into the variety that comes frozen at Trader Joe's. It's already cut up super tiny and in my freezer!  Just shake it out of the bag!)

While you're at it, put on a big ol' pot of beans.  I'm currently partial to pinto beans, swig of oil, couple big pinches of salt, and water in the crockpot overnight.  Good.  Simple.  Perfect for scooping up with the crunchy end of a mashed potato taquito.  

If your food processor isn't broken, (I have yet to correctly replace the blade in mine.  Deep sigh.) you could use that.  I love the food processor for getting kale into kid-friendly flecks.  Despite the bigger pieces, both my kids are shockingly enthusiastic about the taquitos.

Now, I think I can squeeze in a chapter before I have to pick up Felix.  Have you read it?  Don't tell me what happens.  Just get with the taquitos.  

Potato Kale Taquitos

makes: about 20 taquitos
takes: about 30 minutes

• 1 1/2 pounds potatoes, diced
• 1 bunch kale, finely shredded, with big stems removed
• 3 cloves garlic, minced
• 2 tablespoons mild cooking oil, plus more for coating the pan later
• salt to taste
• 20 - 24 corn tortillas

In a medium sauce pan, cover the potatoes with water and a pinch of salt and bring to a boil.  Turn the pot down to a simmer and cook until the potatoes are tender, 10 - 15 minutes.  

In the meantime, in a large skillet, heat the garlic and olive oil until sizzling and fragrant.  Stir the garlic around in the hot oil for a few seconds before adding the greens and a big pinch of salt.  Saute the greens until soft, about 3 minutes.  

When the potatoes are fork tender, drain them, hanging on to about 1/4 cup of the cooking water in case your filling is dry.  Mash the potatoes in the pot and fold them into the greens in the skillet, adding a drizzle of potato water if necessary to have a slightly moist filling that can clump together.  Salt to taste.

Let's roll.  Take 3 tortillas, pat them with wet hands and toss them in the microwave for 30 seconds to soften.  Scoop about 3 tablespoons of filling onto a soft tortilla.  Mound it into a cigar shape near the bottom third, and roll it up.  Arrange the finished taquitos seam side down on a pan while you shape the rest or fry as you go.  I'll leave it up to you, but if your rolled taquitos are going to sit for a bit before they get cooked, then keep them covered with a damp towel so they don't crack.  

When you're ready to cook, coat the bottom of a large cast iron or other non-stick skillet with a nice sheen of oil.  Fry the taquitos, seam side down to start over medium heat until brown on all sides.