Potato Chorizo Taquitos

Ingredients

• 454 g (1 lb)chorizo sausage
• 680 g (1.5 lb)potatoes
• ½ smallonion
• 1 clovegarlic
• 4chipotles in adobo
• 15 ml (1 tablespoon)adobo sauce
• 1.25 ml (¼ teaspoon), plus more to tastesalt
• to tastefreshly ground black pepper
• 2.5 ml (½ teaspoon), optionalchilli powder
• 10–14corn tortillas
• about 60 g (½ cup)Jack cheese
• as neededolive oil

Instructions

1. 1

   Cube the potatoes

   Rinse the potatoes well and cut them into small cubes. Leave the skins on if you like.

2. 2

   Parboil the potatoes

   Bring a pot of salted water to the boil, add the potato cubes and cook for 5–10 minutes. Drain when the outsides are cooked but the centres are still slightly firm.

3. 3

   Brown the chorizo

   While the potatoes cook, brown the chorizo in a frying pan over medium heat for about 8–10 minutes. Set it aside.

4. 4

   Soften the onion

   Use the fat left in the pan to soften the finely diced onion, removing some of the fat first if you prefer. Add the minced garlic and fry briefly.

5. 5

   Season the potatoes

   Add the drained potatoes, minced chipotles, adobo sauce, 1.25 ml (¼ teaspoon) salt, black pepper and optional chilli powder. Use fewer chipotles for a milder filling; remove their stems and seeds if desired.

6. 6

   Finish the filling

   Fry for a few minutes, until the potatoes are cooked through, then stir in the cooked chorizo. Heat everything evenly and taste, adding more salt if needed.

7. 7

   Warm the tortillas

   Cover the corn tortillas with damp kitchen paper and microwave for about 1 minute, until warm and pliable.

8. 8

   Fill and roll

   Put 2–3 tablespoons of potato and chorizo filling and strips or cubes of cheese in each tortilla. Roll tightly and place seam-side down; secure with a toothpick if needed.

9. 9

   Bake until crisp

   Bake at 200°C (400°F) for about 20 minutes. Start checking after 15 minutes and remove when the edges have turned a deeper brown.

10. 10

    Serve straight away

    Serve immediately with salsa or chipotle mayonnaise.

11. 11

    Store extras

    For best results, store the taquitos uncooked. Freeze rolled taquitos for 1 hour, remove any toothpicks and stack them in a freezer bag; bake from frozen for a few extra minutes, keeping an eye on them. Alternatively, refrigerate them for a few days.

What are potato chorizo taquitos?

Taquitos are rolled tortillas filled with a savoury mixture and cooked until crisp. This version combines potatoes and chorizo, a pairing that brings a soft, substantial filling with smoky, spiced meat.

The method draws on Mexican-style rolled tortilla cooking, while the exact filling and accompaniments vary from kitchen to kitchen. Par-cooking the potatoes before frying helps them finish cooking alongside the chorizo without leaving the tortillas in the oven too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 838 calories, 39g protein, 57g carbs, 50g fat.

Potatoes and corn tortillas provide much of the carbohydrate, while chorizo and Jack cheese contribute most of the fat and a substantial share of the protein. Serve a portion with salad or vegetables for a fresher, more balanced plate.

Choosing the potatoes and chorizo

Potatoes: Small cubes cook more evenly and are easier to tuck into the tortillas. The skins can stay on, as in the original method, or be removed if you prefer.

Chorizo: Browning it first cooks the sausage and leaves seasoned fat in the pan. That fat flavours the onion and potatoes; you can remove some if the pan looks overly oily.

Getting the filling right

Potatoes first: Boil them until their outsides are cooked but the centres remain a little firm, then drain well. They will finish cooking in the frying pan.

Chipotles next: Mince them before adding them with the adobo sauce. Removing the stems and seeds, or using fewer chipotles, makes the filling milder.

Rolling without tearing

Warm tortillas: A brief spell under damp kitchen paper in the microwave makes corn tortillas more flexible. Keep them covered while you work so they do not cool and stiffen.

Fill lightly: Use 2–3 tablespoons of filling and a little cheese, then roll tightly. Placing each taquito seam-side down helps it stay closed; a toothpick is an optional extra hold.

When they are done

The taquitos bake at 200°C (400°F) for about 20 minutes, but begin checking at 15 minutes. The edges should be turning a darker brown when you take them out.

The filling should already be cooked before the tortillas go into the oven. Baking then warms the assembled taquitos and browns their edges.

Serving ideas

Serve the taquitos as soon as they come out of the oven, with salsa or chipotle mayonnaise for dipping. Their crisp edges and rich filling also work well alongside a fresh salad or sliced vegetables.

For a meal, add a simple side that brings freshness and crunch. Keep dips on the side so the tortillas stay crisp.

Making a batch ahead

The recipe recommends storing rolled taquitos uncooked. Freeze them for 1 hour first, then remove any toothpicks and stack them in a freezer bag.

They can also be kept in the fridge for a few days. If baking from frozen, allow a couple of extra minutes and check their colour as they cook.

Recipe notes & tips

• Cut the potatoes into small, even cubes so they cook at a similar rate.
• Drain the potatoes thoroughly before adding them to the frying pan.
• Remove some of the chorizo fat if you want a less oily filling.
• Use fewer chipotles, or remove their seeds, to reduce the heat.
• Keep warmed tortillas covered as you fill them to help them stay pliable.
• Check the taquitos from 15 minutes onward, as browning can vary.

Variations

• Milder filling: Use fewer chipotles and leave out the optional chilli powder.
• More cheese: Add a little extra Jack cheese inside each tortilla.
• Different cheese: Swap Jack for another cheese that melts well.
• Salsa dip: Serve with your preferred salsa instead of chipotle mayonnaise.
• Skinless potatoes: Peel the potatoes before cubing if you prefer a smoother filling.

Common mistakes to avoid

• Large potato cubes: They may not cook through in time; cut them into small, even pieces.
• Overcooked potatoes before frying: They can break up in the pan; drain them while their centres are still a little firm.
• Cold tortillas: They can crack as you roll them; warm them under damp kitchen paper first.
• Too much filling: The tortillas may be difficult to close; stick to 2–3 tablespoons per tortilla.
• Skipping the seam-side-down placement: The rolls may loosen; set them seam-side down and use a toothpick if needed.
• Leaving them in too long: The edges may become too dark; start checking after 15 minutes.

How to store

For best results, store the taquitos rolled but uncooked. Freeze for 1 hour, remove toothpicks and stack in a freezer bag; bake from frozen for a few extra minutes, checking as they cook. Alternatively, refrigerate for a few days and bake when needed.

Frequently asked questions