Potato Chorizo Taquitos
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
838 kcal
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Course
Main Course, Breakfast
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Cuisine
Mexican
Potato Chorizo Taquitos
Description
This recipe starts with finely cubed gold potatoes cooked until just tender, leaving some firmness inside. The chorizo is browned and its fat used to sauté onions and garlic, which add aromatic base notes. The drained potatoes and aromatic spices including minced chipotles in adobo sauce, adobo sauce, salt, black pepper, and optional chili powder are combined and cooked briefly to meld flavors.
The filling is spooned onto corn tortillas and rolled tightly before frying until crisp. The fried tortilla provides a crunchy exterior that contrasts with the creamy potato and flavorful, slightly smoky chorizo inside.
Chipotles bring moderate heat and smokiness to the filling, adjustable by the amount used or removing seeds for milder taste. These taquitos can be served with garnishes or dips typical of Mexican cuisine. Folding the tortilla by the short edge secures the filling better before frying.
Ingredients
- 1 lb. chorizo sausage
- 1.5 lbs. potato 2 small Gold potatoes
- 1/2 onion small
- 1 garlic clove
- 4 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/4 teaspoon salt plus more to taste
- black pepper freshly ground
- 1/2 teaspoon chili powder optional
- 10-14 corn tortillas
- 1/2 cup jack cheese approximately
- olive oil
Instructions
- Give the potatoes a good rinse and finely cube them. I usually leave the skin on.
- Bring a pot of salted water to a boil. Add the cubed potatoes and cook for 5-10 minutes or until they are mostly cooked through. I usually take them off and drain them once the outsides are cooked but the inside is still a little firm.
- As the potatoes are cooking, add the chorizo to a skillet and brown it over medium heat, approx. 8-10 minutes. Once browned set aside until you need it.
- I use the leftover chorizo fat in the pan to soften up the finely diced 1/2 onion. (You can get rid of some of the fat if you want.) Once softened, add a minced garlic clove and briefly saute.
- Add the drained potatoes to the pan along with 4 minced chipotles in adobo, 1 tablespoon adobo sauce, 1/4 teaspoon of salt, freshly cracked black pepper, and 1/2 teaspoon pure chili powder (optional). Keep in mind that you can use less chipotles for a milder batch. I usually de-stem and de-seed the chipotles.
- Saute for a few minutes to ensure the potatoes are cooked through and then add the cooked chorizo. Bring everything to a uniform temp and take a final taste for seasoning. I added another generous pinch of salt to this batch.
- To make the taquitos, start by warming up the corn tortillas. I covered with them damp paper towels and microwaved them for a minute or so.
- Add 2-3 tablespoons of the Potato-Chorizo mixture to each tortilla along with strips or cubes of cheese. Roll tight and place them seam side down. You can optionally use a toothpick to hold them together.
- Bake the taquitos in a 400F oven for 20 minutes or so. I usually start taking peeks after 15 minutes and take them out when the edges are turning darker brown.
- Serve immediately with your choice of Salsa. Or this Chipotle Mayo.
- They store best uncooked. Once rolled I put half of this batch in the freezer for an hour, then removed the toothpicks and stacked them in a Ziploc. If baking straight from the freezer they might need a couple extra minutes but not much longer so keep an eye on them. You could alternatively store them in the fridge where they will keep for a few days.
Notes
- When rolling taquitos, place filling closer to one edge and roll the short side over the filling for easier handling and better seal.
- Adjust chipotle quantity or remove seeds to control the spiciness of the filling.
- Gold potatoes with skins on offer a nice texture inside the filling.
- More information on handling chipotles in adobo sauce can help with proper preparation and flavor balancing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 838 kcal
% Daily Value*
| Calories | 838kcal | 42% |
| Carbohydrates | 57g | 19% |
| Protein | 39g | 78% |
| Fat | 50g | 77% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 112mg | 37% |
| Sodium | 2634mg | 110% |
| Potassium | 1306mg | 28% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 20.9mg | 23% |
| Calcium | 227mg | 23% |
| Iron | 8.7mg | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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