Potato, Chorizo & Cheese Taquitos

rolled taquitos in corn tortillas filled with potato, cheese and chorizo on a white plate

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.

Course Appetizer

Cuisine Mexican

Keyword avocado, cheese, potato, taquito, tomato

Prep Time 30

Cook Time 20

Servings taquitos

Calories 239kcal

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

US Customary - Metric

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.

Nutrition