Potato & Chorizo Taquitos
Taquitos are something that I’d never considered making or even as a real food until I saw this recipe in Everyday with Rachael Ray. The only way I’d ever seen taquitos was in a box from the freezer. The recipe looked manageable enough, and I was excited to try it.
I’m glad I did. They were easier than you’d think to make, and delicious. So much more crispy and fresh-tasting than the kind that come from a box. We had these for dinner, but they’d make an awesome appetizer. Just serve with some salsa and sour cream.
Potato and Chorizo Taquitos
Adapted from Everyday with Rachael Ray
- 1 baking potato, peeled and quartered
- 2 tablespoons vegetable oil, plus more for frying
- 7 ounces Mexican chorizo (about 2 links), casings discarded
- 1 large onion, finely chopped
- 1 jarred roasted red pepper, finely chopped
- 3 Tablespoons diced green chiles from a can
- Salt and pepper
- 1/2 cup sharp cheddar cheese
- 3 tablespoons chopped cilantro
- 18 corn tortillas
- In a saucepan, add the potato and enough salted water to cover by 1 inch. Bring to a boil and cook until just tender, about 20 minutes; drain.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the chorizo and cook, breaking it up, until browned, about 3 minutes; mash into the potatoes. Add 1 tablespoon oil to the skillet along with the onion, tomato, roasted pepper and chile; season with salt and pepper and cook for 5 minutes. Stir into the potato mixture along with the cheese and cilantro.
- Fill a large, deep skillet with enough oil to reach a depth of 3/4 inch and heat over medium-high heat. Microwave the tortillas in a sealed plastic bag for 25 seconds. Roll up 2 tablespoons of the potato mixture in each tortilla. Add to the oil seam side down; repeat until the pan is full. Fry, turning once, until golden, 4 to 5 minutes; drain on paper towels. Repeat with the remaining ingredients. Serve immediately.