Crispy Shrimp Taquitos

Steps

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1. 1
   Clean the shrimp, butterfly them from the back, and finely chop them into a paste-like consistency.
   ▶ ≈0:00
2. 2
   Season the chopped shrimp with your preferred seasoning and mix thoroughly.
   ▶ ≈0:21
3. 3
   Prepare the potato filling by seasoning it with the same seasoning and mixing in half a cup of sour cream until well combined.
   ▶ ≈0:28
4. 4
   Warm the corn tortillas to soften them for rolling. Use yellow tortillas for shrimp taquitos and white tortillas for potato taquitos to distinguish between fillings.
   ▶ ≈0:40
5. 5
   Mix one tablespoon of flour with water gradually to create a paste for sealing the tortilla edges.
   ▶ ≈0:52
6. 6
   Place a moderate amount of shrimp filling on a warm tortilla, seal the edge with flour paste, and roll it up tightly.
   ▶ ≈1:06
7. 7
   Prepare the potato taquitos using the same rolling and sealing technique.
   ▶ ≈1:30
8. 8
   Heat the oil to the right temperature; use an uncoated wooden spoon or chopstick to test for vigorous bubbling. Carefully place the taquitos into the hot oil.
   ▶ ≈1:36
9. 9
   Fry for 3 to 4 minutes until the taquitos are golden and crispy. Do not overcrowd the pan to ensure even cooking and safety.
   ▶ ≈1:45
10. 10
    Remove the crispy taquitos from the oil and drain on paper towels.
    ▶ ≈2:11
11. 11
    Arrange the taquitos on a plate, alternating shrimp and potato varieties. Drizzle generously with Mexican crema and top with queso fresco.
    ▶ ≈2:24