Pinche Gringo Adobo Rub, Recipes, Vegetables

Irish Tex-Mex Fusion: Irish Colcannon Meets Tex-Mex Taquitos

August 16, 2023

Crafting this recipe was an absolute blast! It was like a joyful dance of flavors, weaving together the cherished traditions of our family heritages. The playful marriage of Irish Colcannon, reminiscent of my grandmother’s comforting dishes, with a zesty Tex-Mex twist, a nod to my spouse’s roots, felt like honoring our past while embracing the future. As the aromas swirled in the kitchen, I couldn’t help but feel a sense of culinary adventure and unity. Food truly bridges cultures, and this fusion dish symbolizes the beautiful tapestry of our lives. Every bite celebrates the diverse journeys that brought us here and the shared love for extraordinary tastes. I hope this recipe brings as much joy to your table as it did to mine. Recipe by Glenn Connaughton. Read about Glenn here.

$Irish Colcannon Tex-Mex Taquitos featuring Revolution Barbecue Pinche Gringo Adobo Rub$

Irish Colcannon Tex-Mex Taquitos

Get ready to embark on a culinary journey that seamlessly blends the rich traditions of two diverse cuisines. Our innovative recipe fuses the comfort of Irish Colcannon with the vibrant spirit of Tex-Mex rolled taquitos, resulting in a tantalizing masterpiece that pays homage to both sides of the flavor spectrum.

Imagine the harmonious marriage of creamy mashed potatoes and smoky shredded Gouda cheese, gently nestled within the warm embrace of a corn tortilla. This unlikely pairing transforms into a delightfully unexpected symphony of taste with each bite.

The heartiness of baby gold potatoes, boiled to fork-tender perfection, takes on a Texan twist as it's generously seasoned with our signature Pinche Gringo Rub. This magical blend of Chipotle Morita, Ancho Chile, and a symphony of authentic Mexican spices add a bold and irresistible flavor that dances on your taste buds.

But the fusion doesn't stop there. The Tex-Mex journey continues as the potato and Gouda mixture finds its way into tortillas, rolling up into compact packages of sheer culinary brilliance. A quick, careful fry in neutral oil adds that satisfying crunch that's emblematic of Tex-Mex favorites.

This unique mashup of Irish and Tex-Mex flavors is crowned with a drizzle of red enchilada sauce, kissed with the essence of our Pinche Gringo Rub and a touch of smoked paprika. As the sauce delicately cascades over each taquito, it pays homage to the comforting warmth of Irish Colcannon while celebrating the vibrant flair of Tex-Mex cuisine.

The result? A dish that defies borders and redefines comfort food. So, gather your ingredients, let your kitchen become a cultural crossroads, and savor this remarkable fusion that embodies the essence of culinary creativity and the joy of shared flavors.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer, Main Course

Cuisine American, Mexican, Vegetarian

Servings taquitos

Ingredients

12 corn tortillas
1 Pound baby gold potatoes halved
1 Tablespoon Kosher salt
2 Tablespoon bacon fat or butter
1 cup shredded green cabbage
2 diced green onions
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded smoked gouda
10 oz can red enchilada sauce
1 Tablespoon Revolution Barbecue Pinche Gringo rub
1 Teaspoon smoked paprika
neutral oil avocado, canola, or vegetable

Instructions

Boil potatoes: In a medium pot, cover potatoes with water (1 inch above), add 1 Tbsp salt, and boil until fork-tender (about 10 mins). Drain, mash in a bowl, and set aside.
Sauté veggies: In a 12″ nonstick pan, melt bacon fat or butter over medium-high heat. Sauté cabbage and green onions for 5 mins until soft. Add potatoes, 1/4 tsp kosher salt, pepper, and butter. Stir, then add smoked gouda. Transfer to a bowl.
Warm tortillas: Dampen paper towels and microwave 2 tortillas at a time for 20-30 seconds. Lay on a cutting board.
Fill tortillas: Spoon potato mix in center of each tortilla, roll tightly, secure with toothpick if needed.
Make sauce: Heat enchilada sauce, adding Pinche Gringo rub and smoked paprika, in a small saucepan.
Fry taquitos: Heat 1-1 1/2 inches of neutral oil in cast iron skillet. Fry taquitos for about 3 mins each side or until golden. Remove toothpicks and drain on paper towels.
Serve: Plate taquitos, drizzle with enchilada sauce, and use extra as dip.

Notes

Experience the magic of two worlds colliding on your plate with our Irish Colcannon meets Tex-Mex Taquitos recipe. Ready to embark on this flavor-filled adventure? Don’t miss out on the key ingredient that ties it all together – our signature Pinche Gringo Rub! Elevate your cooking and create your own fusion masterpieces. Grab your Pinche Gringo Adobo Rub now and let the culinary exploration begin. Unleash authentic flavors and make your meals unforgettable!