Ingredients per serving


Corn and Poblano Mixture

Taquito Filling

Taquito Shell

  • Masienda 6 in corn tortillas 20.0 ea
  • ½ Thick slurry to seal taquitos
  • Vegetable oil 2.0 qt

Salsa Verde

Completing the Taquito

  • Thinly sliced green cabbage 4.0 cups
  • Cilantro leaves, picked 1.0 cups
  • Sliced radishes 1.0 cups
  • Pickled red onion 1.0 cups
  • Limes, eighths 4.0 ea
  • Cotija cheese (remove to make recipe vegan)
  • Salsa Verde

Excite your guests with this delicious roasted corn and potato taquito - made with Knorr Professional Caldo de Vegetales!



  1. Corn and Poblano Mixture

    • Toast the corn and poblanos on the oven or salamander
    • Cut corn from cob, dice the poblano, toss together with spice mixture, set aside. 
  2. Taquito Filling

    • Peel and boil potatoes until soft. Mash with vegan mayonnaise until creamy. Fold in corn and poblano mixture and season to taste. Set aside.
  3. Taquito Shell

    • Warm tortillas on a skillet or in a microwave. Using your hands scoop about a half cup of potato mixture and place on the tortilla toward the end in a log shape (don’t overfill).
    • Roll and seal with slurry. Store under damp towel seal side down while you roll the rest.
  4. Salsa Verde

    • In the same oven roasting the corn/poblanos roast the tomatillos, jalapeño, onion, and garlic until darkening and tomatillos are juicy and tender.
    • In a blender add the roasted vegetables, add the cilantro, spinach, avocado, and prepared knorr caldo de Vegetales. Purée the mixture. Set aside and keep cool. 
  5. Completing the Taquito

    • Fill a pan up with ½ inch veg oil and fry taquitos seal side down first for 2-3 minutes then flip and cook for another 2 minutes till golden brown. (Be careful corn may pop in oil)
    • Serve hot with the salsa verde, cabbage, radish, cilantro, lime, pickled red onion and cotija cheese if desired.