Description
Delicious taquitos filled with creamy mashed potatoes and spicy chorizo, 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
- Vegetable oil, as needed, 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 tender, about 20 minutes. Drain and return the potatoes to the pot, setting aside until they are slightly cooled. Add the potatoes to 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 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 vegetable 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 with a toothpick.
- Working in batches, fry the taquitos in the hot 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 keep in the oven to warm.
- In a small bowl, whisk together mayonnaise, sour cream and hot sauce until combined.
- Arrange warmed taquitos on a platter over shredded iceberg lettuce and top with spicy sauce, corn and green onions. Serve immediately.
Notes
- Make sure the oil is hot enough before frying to achieve a crispy texture.
- Serve with your favorite dip or hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4 taquitos
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg