Chorizo And Potato Taquitos Recipe

Name: Chorizo And Potato Taquitos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baking potato, peeled and quartered; 2 tablespoons vegetable oil, plus more for frying; 7 ounces mexican chorizo sausage, casings discarded (about 2 links); 1 large onion, finely chopped; 1 large tomatoes, finely chopped; 1 jarred roasted red pepper, finely chopped; 1/2 habanero pepper, seeded and finely chopped; salt and pepper; 1/2 cup crumbled queso fresco; 3 tablespoons chopped cilantro; 18 corn tortillas

Servings: persons

1 baking potato, peeled and quartered
2 tablespoons vegetable oil, plus more for frying
7 ounces mexican chorizo sausage, casings discarded (about 2 links)
1 large onion, finely chopped
1 large tomatoes, finely chopped
1 jarred roasted red pepper, finely chopped
1/2 habanero pepper, seeded and finely chopped
salt and pepper
1/2 cup crumbled queso fresco
3 tablespoons chopped cilantro
18 corn tortillas

1
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.
2
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.
3
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.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 baking potato, peeled and quartered, 2 tablespoons vegetable oil, plus more for frying, 7 ounces mexican chorizo sausage, casings discarded (about 2 links), 1 large onion, finely chopped, and more.

Yes, Chorizo And Potato Taquitos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo And Potato Taquitos

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