Carmen’s Taquitos, Revised

Is this wrong?

To revise something as famed and beloved as Carmen’s Taquitos must be what it felt like for the first person who changed the Toll House Chocolate Chip Cookie recipe. Why bother?

Because this is good, so good that my husband thinks it may be his favorite. And that’s sayin’ something.

But I won’t go so far as to rename them, that would be wrong. However much the taquitos have changed, at their heart they are still Carmen’s.

Carmen’s Taquitos (Made with Sweet Potatoes and Pork)

4 dozen Corn Tortillas


1 1/2 pounds Pork cooked and shredded (Use some leftovers from your taco pork)

1/2 small Onion, diced

1 teaspoon  Coriander

Salt and Red Chili Pepper

2 medium Sweet Potatoes, grated

Reheat pork and and cook onion in saucepan for five minutes and add coriander, potatoes and salt and pepper to taste. Cook till potatoes are cooked about five minutes more. (Stir well to keep potatoes from sticking.)

Lightly fry and drain the tortillas in the oil (I use a deep fryer, if you don’t have one you can use a deep pan with about a cup of oil.)

Stuff the tortillas and roll tight, (How full you want them is up to you!)

Deep fry till golden.

Serve with mango salsa!

Unfortunately in a mad frenzy of file cleansing I deleted the pic of the taquitos… so you’ll just have to take my word for it that they were awesome!


2 responses to “Carmen’s Taquitos, Revised

  1. There’s no shame in modifying the perfect recipe. Way to be creative! I bet the pork and sweet potatoes were amazing!

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