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Potato Chorizo Taquitos

Here's an easy recipe for some baked Potato Chorizo Taquitos.  I dipped this batch in some Chipotle Mayo -- yum!!

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 838 kcal
Course: Main Course , Breakfast
Cuisine: Mexican

Ingredients

  • 1 lb. chorizo sausage
  • 1.5 lbs. potatoes (I used 2 small Gold potatoes)
  • 1/2 small onion
  • 1 garlic clove
  • 4 chipotles in adobo
  • 1 tablespoon adobo sauce
  • 1/4 teaspoon salt (plus more to taste)
  • freshly ground black pepper
  • 1/2 teaspoon chili powder (optional)
  • 10-14 corn tortillas
  • 1/2 cup Jack cheese (approximately)
  • olive oil

Instructions

    Cup of Yum
  1. Give the potatoes a good rinse and finely cube them. I usually leave the skin on. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.
  7. 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.  
  8. 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. 
  9. 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. 
  10. Serve immediately with your choice of Salsa.  Or this Chipotle Mayo.
  11. 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 making taquitos or enchiladas, I think it's easiest to favor one side or the other when adding the filling to the tortilla, as opposed to putting it in the middle.  Then just fold the short edge of the tortilla over the filling and roll it up.
  • More info on working with chipotles in adobo.

Nutrition Information

Calories 838kcal (42%) Carbohydrates 57g (19%) Protein 39g (78%) Fat 50g (77%) Saturated Fat 19g (95%) Cholesterol 112mg (37%) Sodium 2634mg (110%) Potassium 1306mg (37%) Fiber 10g (40%) Sugar 2g (4%) Vitamin A 935IU (19%) Vitamin C 20.9mg (23%) Calcium 227mg (23%) Iron 8.7mg (48%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 838

% 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.