Potato Chorizo Taquitos
Here's an easy method for some baked Potato Chorizo Taquitos. I dipped this batch in some Chipotle Mayo -- yum!! Components 1 lb. chorizo sausage 1.5 lbs. potatoes (I used 2 small Gold potatoes) 1/2 small onion 1 garlic clove 4 chipotles in adobo 1 tablespoon adobo sauce 1/4 teaspoon salt (plus more to taste) freshly g…
- 1 lb. chorizo sausage
- 1.5 lbs. potatoes (I used 2 small Gold potatoes)
- 1/2 small onion
- 1 garlic clove
- 4 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/4 teaspoon salt (plus more to taste)
- freshly ground black pepper
- 1/2 teaspoon chili powder (optional)
- 10-14 corn tortillas
- 1/2 cup Jack cheese (approximately)
- olive oil
- Give the potatoes a good rinse and finely cube them. I usually leave the skin on.
- Bring a pot of salted water to a boil. Add the cubed potatoes and cook for 5-10 minutes or until they are mostly cooked through. I usually take them off and drain them once the outsides are cooked but the inside is still a little firm.
- As the potatoes are cooking, add the chorizo to a skillet and brown it over medium heat, approx. 8-10 minutes. Once browned set aside until you need it.
- I use the leftover chorizo fat in the pan to soften up the finely diced 1/2 onion. (You can get rid of some of the fat if you want.) Once softened, add a minced garlic clove and briefly saute.
- Add the drained potatoes to the pan along with 4 minced chipotles in adobo, 1 tablespoon adobo sauce, 1/4 teaspoon of salt, freshly cracked black pepper, and 1/2 teaspoon pure chili powder (optional). Keep in mind that you can use less chipotles for a milder batch. I usually de-stem and de-seed the chipotles.
- Saute for a few minutes to ensure the potatoes are cooked through and then add the cooked chorizo. Bring everything to a uniform temp and take a final taste for seasoning. I added another generous pinch of salt to this batch.
- To make the taquitos, start by warming up the corn tortillas. I covered with them damp paper towels and microwaved them for a minute or so.
- Add 2-3 tablespoons of the Potato-Chorizo mixture to each tortilla along with strips or cubes of cheese. Roll tight and place them seam side down. You can optionally use a toothpick to hold them together.
- Bake the taquitos in a 400F oven for 20 minutes or so. I usually start taking peeks after 15 minutes and take them out when the edges are turning darker brown.
- Serve immediately with your choice of Salsa. Or this Chipotle Mayo.
- They store best uncooked. Once rolled I put half of this batch in the freezer for an hour, then removed the toothpicks and stacked them in a Ziploc. If baking straight from the freezer they might need a couple extra minutes but not much longer so keep an eye on them. You could alternatively store them in the fridge where they will keep for a few days.
Add the cubed potatoes and cook for 5-10 minutes or until they are mostly cooked through. I usually take them off and drain them once the outsides are cooked but the inside is still a little company. As the potatoes are cooking, add the chorizo to a skillet and brown it over medium heat, approx. 8-10 minutes.
I use the leftover chorizo fat in the pan to soften up the finely diced 1/2 onion. (You can get rid of some of the fat if you want.) Once softened, add a minced garlic clove and briefly saute. Add the drained potatoes to the pan along with 4 minced chipotles in adobo, 1 tablespoon adobo sauce, 1/4 teaspoon of salt, freshly cracked black pepper, and 1/2 teaspoon pure chili powder (optional). Keep in mind that you can use less chipotles for a milder batch.
Saute for a few minutes to ensure the potatoes are cooked through and then add the cooked chorizo. Bring everything to a uniform temp and take a final taste for seasoning.
I added another generous pinch of salt to this batch. To make the taquitos, start by warming up the corn tortillas. I covered with them damp paper towels and microwaved them for a minute or so.
Add 2-3 tablespoons of the Potato-Chorizo mixture to each tortilla along with strips or cubes of cheese. You can optionally use a toothpick to hold them together.
Bake the taquitos in a 400F oven for 20 minutes or so. I usually start taking peeks after 15 minutes and take them out when the edges are turning darker brown.
Once rolled I put half of this batch in the freezer for an hour, then removed the toothpicks and stacked them in a Ziploc. If baking straight from the freezer they might need a couple extra minutes but not much longer so keep an eye on them.
You could alternatively store them in the fridge where they will keep for a few days.
