A filling of ground potato and spicy Mexican chorizo is rolled into corn tortillas and fried until golden brown and topped with a spicy creamy sauce, corn and green onions for a satisfying snack or appetizer.
A filling of ground potato and spicy Mexican chorizo is rolled into corn tortillas and fried until golden brown and topped with a spicy creamy sauce, corn and green onions for a satisfying snack or appetizer. I love food that I can easily eat with my hands – better for multitasking!
The taquitos also can be rolled and fried, then frozen until ready to use. Simply bake them at 400ºF for about 10 minutes, turning them over halfway through until they are thoroughly heated and are crispy again, making them the perfect after-school snack.
2mediumrusset potatoes, peeled and cut into 2” cubes
1cupshredded Monterey Jack cheese
2tablespoonsextra-virgin olive oil
1poundground Mexican chorizo
Vegetable oil, as needed, for frying
2tablespoonshot sauce of choice
1cupshredded iceberg lettuce
½cuphalved cherry tomatoes
2green onions, thinly sliced on the bias
For the potato chorizo filling:
Bring a large pot of water to a boil over medium heat. Add the potatoes, cooking until the potatoes are tender, about 20 minutes. Drain and return the potatoes to the pot, setting aside until they are slightly cooled. Add the potatoes and into a mixer with a paddle attachment. Turn on low until the potatoes are mashed.
Heat a medium cast-iron pan over medium heat, add the olive oil and heat through. Remove any casing from the chorizo. Add the chorizo to the pan and cook, stirring occasionally, until the sausage is completely cooked through, about 6 minutes. Add the chorizo to the potato mixture and stir to combine.
Heat oven to 200°F. Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 375°F.
When the oil is hot, lay out the tortillas on a clean workspace and spread a heaping spoonful of the potato mixture down the middle of the tortilla. Roll the tortilla tightly around the filling and secure it with a toothpick.
Working in batches, fry the taquitos in the oil, turning once, until golden brown on all sides, about 4 minutes. Transfer to a paper towel lined plate to drain. While assembling and frying the other tortillas, place the cooked taquitos on a baking sheet and put in the oven to warm.
In a small bowl whisk together the mayonnaise, sour cream and hot sauce until completely combined.
Arrange warmed taquitos on a platter over shredded romaine lettuce and top with spicy sauce, corn and green onion. Serve immediately.
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