Make Ahead 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.
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These potato chorizo taquitos are crispy, cheesy, and packed with smoky flavor thanks to spicy chorizo and tender mashed potatoes rolled into corn tortillas and baked or fried until golden. They’re easy to prep ahead, freezer-friendly, and perfect for weeknight dinners, game day, or casual entertaining. If you’re craving more crowd-pleasing snacks, try these chicken tinga tacos or my delicious ground beef tacos next.
Why You’ll Love This Recipe
- Crowd-friendly – Crispy taquitos are always a hit with kids and adults alike.
- Budget-conscious – Potatoes stretch the chorizo, making this a filling and affordable meal.
- Make-ahead ready – Perfect for freezing and cooking whenever the craving hits.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Warm the corn tortillas briefly before filling so they roll easily without cracking.
Swaps and Substitutions
- Chorizo: Use soy chorizo or plant-based sausage for a vegetarian version.
- Potatoes: Yukon gold or russet potatoes both work well.
- Cheese: Swap Monterey Jack for pepper jack or cheddar for extra flavor.
- Tortillas: Flour tortillas work in a pinch, though corn tortillas crisp best.
How to Make Chorizo, Potato and Cheese Taquitos (Step-by-Step)
- 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.
- 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.
- 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.
- 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.
- 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.
- Make the spicy sauce. In a small bowl whisk together the mayonnaise, sour cream and hot sauce until completely combined.
- 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.
How to Serve Make Ahead Potato, Chorizo & Cheese Taquitos
- As a main: Serve with rice, beans, and a simple salad.
- For dipping: Pair with guacamole, sour cream, or salsa.
- For a party: Slice in half and serve on a platter with assorted dips.
How to Store Make Ahead Potato, Chorizo & Cheese Taquitos
- Refrigerator: Store cooked potato chorizo taquitos in an airtight container for up to 3 days.
- Freezer: Freeze assembled, uncooked taquitos on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheating: Reheat in the oven or air fryer to keep them crispy.
FAQ – Frequently Asked Questions
Can I make potato chorizo taquitos ahead of time?
Yes, these taquitos are perfect for prepping ahead and freezing before cooking.
Are potato chorizo taquitos spicy?
They have mild heat from the chorizo, but you can use a milder variety if preferred.
Can I bake potato chorizo taquitos instead of frying?
Absolutely, baking is a lighter option and still delivers crispy results.
What’s the best tortilla for potato chorizo taquitos?
Corn tortillas are traditional and crisp up best, especially when lightly warmed before rolling.
Can I make potato chorizo taquitos vegetarian?
Yes, substitute soy chorizo and keep the rest of the recipe the same.
Other Recipes to Try
If you loved this easy-to-meal-prep recipe, check out some of these Mexican-inspired favorites next:
- Chicken Flautas with Mushroom and Roasted Corn
- Homemade Crunch Wrap Supreme
- Crispy Ground Beef Tacos
- Carnitas Burrito Bowl with Avocado Crema
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Potato, Chorizo & Cheese Taquitos
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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.
Notes:
Warm the corn tortillas briefly before filling so they roll easily without cracking.
Nutrition:
Calories: 239kcal | Carbohydrates: 18g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 325mg | Potassium: 193mg | Fiber: 2g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg
DID YOU MAKE THIS?
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These look amazing! I love chorizo and that spice with the potatoes must be amazing!
Cheers!
Jessie@straighttothehipsbaby.com
Husband and kid approved 👍🏻. Served to these for dinner with a side of Mexican corn cake and it was a hit. Will definitely be keeping this recipe for future use.
SO happy to hear you enjoyed!! What a perfect pairing!!
I’ve been on a quest to stop buying so much processed food and gave these a try. Boy, did they go over well with my family. They’re so much more flavorful (and better for you) than the store-bought variety. They were so good, my dog helped himself to two off my plate!
These ones are great for freezing for quick snacks too (as long as your dog doesn’t get to them!). So glad you enjoyed!!