Potato Taquitos

Potato Taquitos

From: Chef Barbara Sibley, La Palapa, NYC. Yield: 6 servings, 4 per person.

6 ripe Roma tomatoes
2 chipotle chiles en adobo (from a 7-oz. can)
¼ cup onion
1 garlic clove
¼ tsp. ground cumin
¼ tsp. white pepper
to taste salt
3 Tbsp. vegetable oil

3 Idaho potatoes
4 cups water for boiling potatoes

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