Wednesday, September 18, 2019

Mexico - Potato Chorizo Taquitos

We've had taquitos before but we had them with a shredded chicken and cheese filling. The kids really liked them (must stop referring to my 19 and 16 year olds as kids!) so we'll see if they enjoy them with this filling!


4-5 potatoes
chorizo sausage
1 teaspoon garlic granules
1 tablespoon adobo sauce
corn tortillas
grated cheese
1/2 teaspoon chili powder
salt & pepper

First order of business is the tedious job of cubing the potatoes up real small. Peel your potatoes and slice them then cube them up to about 1cm square. Put them in a pan of salty water and parboil for 5 minutes.

Next peel the sausage skins off and cook the sausagemeat in a frying pan. No need to use oil because the chorizo releases a lot of fat. Break down the sausage as it cook so it's quite small like minced meat.

Remove it from the pan. Now fry the potatoes a little in the chorizo oil. Add in the garlic granules, chili powder, adobo sauce, salt and pepper. Stir well as it fries for a couple of minutes.

Tip the mixtue in with the sausagemeat and stir to combine. I couldn't resist a spoonful at this stage!

Now it's time to compile the taquitoes. Put two tablespoons of mixture on one side of a corn tortilla and top with grated cheese.

Roll them up tight and place seam down on a greased oven tray.

Bake in the oven at 200 C for about 10 minutes. Keep an eye on them though because they brown fast! I served ours with some adobo sauce mixed with coconut milk to dip in but you could also use salsa or similar.

These were great!  The kids were suspicious of the filling but JD and I really enjoyed them. They were quite spicy so I recommend a less spicy dip than we had. Maybe just some greek yoghurt would be nice in fact. The tortillas were crisp and held together nicely while the filling was soft with the cheese melting perfectly in there. Delicious!

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