Curried Potato and Sweet Corn Taquitos

CURRIED POTATO AND SWEET CORN TAQUITOS

This is fusion at its' finest! Curried potato filling in a crunchy 'little taco' shell ready for dipping into avocado cream and chile salsa. Fresh sweet corn acts a bridge between the sultry spices of the East and the indigenous simplicity of the corn tortilla. 

Saute in 4T butter or coconut oil:

2T shallot, minced

1 carrot, diced

2 cloves garlic, minced

Mash the following ingredients together in medium sized bowl:

2c diced potatoes, boiled first

1 ear sweet corn shucked off the cob

1t salt

fresh cracked black pepper

1t braggs liquid aminos or tamari

2t curry powder

1t ground ginger

3/4t cardamon

Add sauted vegetable mixture to potato mixture and mix together.

12 corn tortillas
1 shredded carrot
1/2c finely shredded cabbage
1 recipe Avocado Cream
1 recipe Arbol Chile Salsa or salsa of choice

Preparation of Taquitos:

Preheat oven to 400 degrees.  To assemble: first, soften tortillas so that they are pliable to work with. To soften heat gently both sides of a tortilla in a lightly oiled skilled. Repeat with all tortillas. Place 2 T of filling on tortilla. Filling should be placed in a line on bottom 1/3 of tortilla. Then roll up the tortilla tightly around filling. Place taquito seam side down on baking sheet. Continue with until all taquitos are made and bake for 20-25 minutes, or until crispy. Place all taquitos on large plate and garnish with shredded cabbage and carrots. Serve Avocado Cream and salsa of choice for dipping sauces.