Chorizo and Potato Taquitos

Chorizo and Potato Taquitos

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  • Prep Time


  • Total Time


  • Servings



  • 1 baking potato, peeled and quartered

  • 2 Tbsp. vegetable oil

  • 7 ounces chorizo, casings discarded

  • 1 large onion, finely chopped

  • 1 large tomato, finely chopped

  • 1 jarred roasted red pepper, finely chopped

  • salt

  • pepper

  • ½ cup crumbled queso fresco

  • 3 Tbsp. chopped cilantro

  • 18 corn tortillas


In a saucepan, add the potato and enough salted water to cover by 1 inch. Bring to a boil and cook until just tender; drain. In a large skillet, heat 1 tablespoon oil over medium high heat. Add the chorizo and cook, breaking it up, until browned, about 3 minutes. Mash into the potatoes. Add one tablespoon oil to the skillet along with the onion, tomato, roasted pepper and chile; season with salt and pepper and cook for 5 minutes. Stir into the potato mixture along with cheese and cilantro. Fill a large skillet with oil, 3/4 inch deep. Heat to medium-high. Microwave tortillas in sealed plastic bag for 25 seconds. Roll up 2 tablespoons of the potato mixure in each tortilla. Add to the oil seam side down; repeat until the pan is full. Fry, turning once, until golden; 4-5 minutes; drain on paper towel.


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