PREPARATION
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.
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® 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® Chipotle MiniCube; set aside.
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.
Fry taquitos, in batches, about 2 minutes or until golden, turning once. Drain on paper towels.
Serve with guacamole and crema Mexicana.
