To make the potatoes in adobo, rinse and quarter the potatoes. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15 minutes over medium-high heat, or until thoroughly cooked and soft. Drain.
In a heavy skillet set over medium heat, add the butter and oil. Once it melts and begins to bubble, stir in the onion and cook for 4 to 5 minutes until they soften. Add the diced chipotles, vinegar, salt and pepper and combine well. Incorporate the cooked potatoes. Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them.
Heat a comal or a dry skillet over medium heat until hot. Heat the tortillas on the comal or skillet for about a minute per side; this will prevent them from breaking when rolling them into taquitos. Place 2 tablespoons of potatoes on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2 to 3 taquitos at a time, so they will fry evenly and hold their shape.
Fill a casserole with about an inch of oil. Heat over medium heat for at least 5 minutes before frying the taquitos. Once the oil is hot, gently drop in the taquitos in batches, being careful to not overcrowd the pan. Fry them until they have crisped and turned golden, about 2 to 3 minutes on one side, then flip and repeat on the other side for another 2 to 3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.
Heat the salsa verde in a saucepan until hot. Place taquitos on a platter, cover with salsa verde, garnish with shredded lettuce, crema and queso fresco.
