Potato Chorizo Taquitos
Here's an easy recipe for some baked Potato Chorizo Taquitos. I dipped this batch in some Chipotle Mayo -- yum!!
- 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.
When making taquitos or enchiladas, I think it's easiest to favor one side or the other when adding the filling to the tortilla, as opposed to putting it in the middle. Then just fold the short edge of the tortilla over the filling and roll it up.
More info on working with chipotles in adobo.
Calories: 838kcal | Carbohydrates: 57g | Protein: 39g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 112mg | Sodium: 2634mg | Potassium: 1306mg | Fiber: 10g | Sugar: 2g | Vitamin A: 935IU | Vitamin C: 20.9mg | Calcium: 227mg | Iron: 8.7mg