These chorizo and potato taquitos are so delicious. I watched a video of one of my favorite authentic cooks of the real deal Mexican food on YouTube making these and I had to make them. I know we make taquitos but these are served a little differently…or finished a little differently.
the perfect snack – love these delicious chorizo and potato taquitos.
When I’ve made taquitos before I’ve usually filled them with ground beef and potato, very delicious, but I really like the chorizo. I made my chorizo but there’s some great brands out there. This is Mexican chorizo, not the cured chorizo.
The other difference is that you open up the fried taquitos and add some salsa, lettuce, tomatoes and queso fresco. I usually serve them with a side of chile con queso, a side of guacamole. Not that you can’t do the same with these but they are finished and need nothing more other than the salsa, lettuce, tomatoes and queso fresco.
If you decide to serve it with guacamole, here is my delicious recipe for guacamole! https://the2spoons.com/1-delicious-guacamole/
If you don’t have a molcajete, it is well worth your investment. Here’s a link for one: https://amzn.to/32nwbzO
Want another fun authentic Mexican recipe? Try this Birria https://the2spoons.com/amazing-birria-a-mexican-stew/
and these Birria Tacos…yum! https://the2spoons.com/delicious-birria-tacos-with-consomme/
the perfect snack – love these delicious chorizo and potato taquitos.
Here’s the recipe!! enjoy!
chorizo and potato taquitos
Ingredients
- 1 1/4 lb potatoes
- 1 tsp salt
- 2 tbsp vegetable oil
- 9 oz Mexican Chorizo not cured
- 1/2 onion, diced
- corn tortillas
- oil for frying
- shredded lettuce
- diced tomatoes
- Queso Fresca, crumbled
- salsa of your choice
Instructions
- Add the whole potatoes to a pot of water that cover them and bring to a boil. Add the salt.
- When the potatoes are tender remove from the heat and when they have cooled a little peel them, add them to a bowl and mash them with a hand masher.
- Heat the 2 tablespoons oil and add the onions. Sauté the onions until translucent. Add the chorizo and cook until lightly browned and cooked through.
- Remove from the heat and add the chorizo to the potatoes and combine. Add a little salt.
- Heat 12 tortillas on a hot griddle. Divide the chorizo and potato mixture into 12 portions. Add each portion to one edge of the tortilla and roll up.
- Heat about an inch of oil in a skillet. Add the taquitos, not crowding, and brown on all sides, turning as they brown. Remove to a paper towel to drain. Continue until all have been fried. You can keep those you have fried in a warm oven while you fry the others.
- To serve, carefully pull one side of the taquito up and add some salsa, then add the shredded lettuce, tomato, and the Quesco Fresco. Enjoy!