Potato Taquitos

• 1 pound all potato purpos
• 2 tablespoons vegetable oil
• 1 white onion small, chopped
• 1 clove garlic finely chopped
• 1/2 teaspoon dried oregano leaves, crushed
• 2 tablespoons water
• 2 knorr tomato bouillon with chicken flavor cube
• 1 cup shredded monterey jack cheese about 4 oz
• 1/4 cup chopped fresh cilantro
• 16 corn tortillas
• 1 knorr chipotle minicube
• oil additional, for frying

1. In a medium saucepan over medium-high heat, cover potatoes with water and bring to a boil. Cook about 12 minutes or until potatoes are tender; drain and mash.
2. In a medium skillet heat 2 tablespoons oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add garlic and oregano and cook about 30 seconds. Add water and Knorr(R) Tomato Bouillon with Chicken flavor Cubes and cook 1 minute, stirring occasionally. Add potatoes and cook about 2 minutes, stirring occasionally. Remove from heat and stir in cheese, cilantro and Knorr(R) Chipotle MiniCube; set aside.
3. Heat 3/4-inch oil in a large skillet over medium-high heat. Fry each tortilla about 10 seconds to soften; drain on paper towels. Divide potato mixture between tortillas, roll up and secure each with a toothpick.
4. Fry taquitos, in batches, about 2 minutes or until golden, turning once. Drain on paper towels.
5. Serve with guacamole and crema Mexicana.

potato purpos, vegetable oil, white onion, garlic, oregano, water, knorr tomato, shredded monterey jack cheese, fresh cilantro, corn tortillas, knorr chipotle minicube, oil

Taken from www.yummly.com/recipe/Potato-taquitos-303999 (may not work)