You can find this recipe at El Restaurante.
Recipe by Chef Claudette Zepeda, courtesy of Cacique (caciqueinc.com)
The Salad
1 head iceberg lettuce
¼ c. purslane
6 radishes
½ c. lemon juice
½ c. lime juice
2 c. olive oil
1 T. garlic powder
1 T. white pepper
1 bunch cilantro, chiffonade
½ c. parsley, chiffonade
Shave lettuce and purslane as thin as possible. Slice radish on thinnest setting on mandolin. Mix salad items and set aside. Chiffonade cilantro and parsley. Mix lemon, lime, oil with garlic, salt and pepper and put dressing in squeeze bottle.
The Taquitos
4 russet potatoes, peeled
1 celery root
Salt, to taste
½ T. ground pepper
1 c. shredded Cacique Manchego
½ c. caramelized onion
2 c. water
2 c. milk
1 avocado leaf
1 bay leaf
16 Tortillas
Vegetable oil
4 oz. Cacique Queso Fresco
4 oz. Cacique Crema Mexicana Agria
Clean and peel both vegetables. Cut potatoes in ¼’s and celery root in same size pieces and cover in half water, half milk, bay leaves, avocado leaves, salt and pepper. Boil until soft, strain vegetables and reserve liquid.
Julienne onions and add into hot iron pan. Add 1 tablespoon of oil and avocado leaves. Cook onions until caramelized, stirring constantly to avoid burning. Once cooked, add potato, celery root and caramelized onions in food processor and pulse until pureed smooth. Use cooking liquid if moisture is needed. Make sure to not add too much as loose filling will ooze out when frying. Add grated Cacique Manchego, taste and add salt and pepper if necessary.
Place filling in piping bag and add 4 oz. of filling per tortilla. Once filled, roll and secure with toothpick. Heat vegetable oil and fry each taquito until golden brown, then drain on paper. To serve, dress salad and add to each plate. Divide up the taquitos and lay on top of salad. Garnish with Cacique Queso Fresco and a drizzle of Cacique Crema Mexicana Agria.