Monday Mash Up: Pumpkin and Potatoes

Pumpkin Potato Taquitos (Sorry for the shoddy cell phone pic!)

Pumpkin Potato Taquitos

10 smallish red potatoes, skin on and quartered

7 ounces (half a can) canned pumpkin puree
1 teaspoon chipotle powder (more or less to taste)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried red chile flakes (more or less to taste)
1 tablespoon dried chives (fresh is certainly okay too!)
1/2 a package any flavor of shredded Daiya Cheese (optional)
1/2 a tub of Tofutti Better than Cream Cheese
sea salt and fresh ground black pepper to taste
24 (6 inch) yellow corn tortillas
Canola Oil for frying
24 toothpicks

Bring a large pot of lightly salted water to boil.
Add potatoes, and boil until fork tender.
Drain excess water and return potatoes to pot.
Add remaining ingredients, (except tortillas, oil and toothpicks!) and smash together until well mixed.  Leave some potato lumps for texture.

Add about 1" of oil to a large flat frying pan (I use my cast iron skillet), or heat the oil in your deep fat fryer to 350 degrees F.
Add about 2 to 3 tablespoons of the mixture to the center of the tortilla and roll up.*
Secure with a toothpick.

Fry for about 30 seconds on each side, turning carefully with a pair of tongs.

Repeat with remaining tortillas.
Transfer to a plate lined with paper or a kitchen towel to absorb excess oil.

Remove toothpicks before serving.
Serve with nondairy sour cream, mole, guacamole, or salsa for dipping. 

Yield: 24 pieces

*Some tortillas (especially all natural ones) tend to crack when rolling.  You can battle this by carefully and quickly dipping the tortilla with tongs in hot oil prior to filling and rolling.  Lay the oiled tortilla flat on a work surface, and allow to cool a few seconds before handling.