Call them taquitos, flautas, or simply fried tacos, we love the soft and spicy filling housed in a crisp but still pliant tortilla shell, with fresh ingredients on top balance everything out.
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Though I know the idea of a potato filling, like this one from Diana Kennedy's Oaxaca al Gusto: An Infinite Gastronomy, might seem too boring and starchy, it comes out absolutely delectable. The combination of waxy potatoes and the complex chili sauce comes together quickly and with little effort. It's so good that you could spoon this onto a store-bought tortilla and be done. I wouldn't complain.