Description
These delicious chorizo taquitos are filled with a creamy potato mixture and fried to a golden crisp. Perfect for a snack or appetizer!
Ingredients
Scale
- 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
- as needed Vegetable oil, for frying
- 16 small corn tortillas
- 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
- 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 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 (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.
- 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
- These taquitos can be made ahead of time and frozen before frying. Just thaw and fry when you’re ready to eat!
- Feel free to customize the fillings based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4 taquitos
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg