Potato, Chorizo & Cheese Taquitos

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!

Potato, Chorizo & Cheese Taquitos

Key Ingredients in This Recipe

• Chorizo – This recipe uses Mexican chorizo, fresh pork sausage made from pork and spices. It’s made from a combination of fatty pork and sometimes additional parts of the animal as well (especially in many common commercial brands).
• Potato –  In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked they become soft and light which I then mash and mix with chorizo and cheese for the filling.
• Monterey Jack cheese – This semi-hard cow’s milk cheese has a mild flavor and slight sweetness. Swap with Colby Jack or Pepper Jack cheese if needed.

How to Make Chorizo, Potato and Cheese Taquitos

1. Cook and mash the potatoes. 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. 
2. Cook the chorizo. 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.
3. Heat oil. 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.  
4. Fill the taquitos. 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. 
5. Fry the taquitos. 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. 
6. Make the spicy sauce. In a small bowl whisk together the mayonnaise, sour cream and hot sauce until completely combined. 
7. Serve. Arrange warmed taquitos on a platter over shredded romaine lettuce and top with spicy sauce, corn and green onion. Serve immediately. 

How to Freeze and Reheat Taquitos

• 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.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these and share your thoughts on my Instagram:

• Chicken Flautas with Mushroom and Roasted Corn
• Homemade Crunch Wrap Supreme
• Crispy Ground Beef Tacos
• Carnitas Burrito Bowl with Avocado Crema

Potato, Chorizo & Cheese Taquitos

Print Pin

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Serves 16 taquitos

US Customary – Metric

Ingredients:

For the potato chorizo filling: 

• 2 medium russet potatoes, peeled and cut into 2” cubes
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons extra-virgin olive oil
• 1 pound ground Mexican chorizo

For assembly: 

• Vegetable oil, as needed, for frying
• 16 small corn tortillas

For serving:

• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons hot sauce of choice
• 1 cup shredded iceberg lettuce
• ½ cup halved cherry tomatoes
• 2 green onions, thinly sliced on the bias

Instructions:

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.

For assembly: 

• Heat oven to 200°F (93ºC). Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 375°F (190ºC).  
• 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. 

For serving:

• 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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