Chorizo and Potato Taquitos


dinner, satisfying dinner that will fill your desire for mexican food
Yield: 4 with an additional recipe
Author: JSG
Chorizo and Potato Taquitos

Chorizo and Potato Taquitos

Not completely quick, but if you are in the mood for Mexican Food, these can be a go to meal.
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour


  • 1 lb ground pork
  • 1 potato ( i used up some leftover fingerling from another recipe)
  • Chorizo Seasoning
  • 1/2 onion, chopped
  • 1 tsp garlic
  • Corn Tortillas
  • Cilantro
  • Peanut Oil
  • 1-2 cups grated cheeses - I used muenster, oaxaca and the rest of an open bag that needed to be used.
  • Salt, pepper to taste
  • Salsa Verde - Salsa and Cotija Cheese for serving
Chorizo Spice Blend
  • 2 tablespoon ancho Chile powder
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon coriander
  • 1/4 teaspoon ground clove
  • 1/8 teaspoon ground cinnamon
  • 1 bay leaf


  1. Place your ground pork in a medium sized pan, put 1 tablespoon (or more to your taste) of the chorizo seasoning and cook, breaking apart and mixing the seasoning evenly as it cooks.
  2. While the pork is cooking, rinse well and dice your potatoes into 1/4 to 1/2 inch size pieces.  Cover in water and set aside until pork is cooked through.
  3. Remove pork from the pan and place into a bowl, and begin cooking the potatoes in the same pan, drizzling with a bit of oil to prevent sticking.  When done, set aside.
  4. Preheat your oven to 350 at this time.
  5. While the potatoes are cooking, using a small saute pan, drip 3-5 drops of oil and heat - when hot oil has been achieved, place the corn tortilla into the pan and count to 20 - flip and repeat.  Remove and set aside to a paper towel lined pan, till all are slightly fried and done.  You can use a paper towel to dob excess oil.  You don't want the tortilla crispy, but this prevents cracking when you roll it.
  6. Mix the cooked chorizo, potatoes and cheese into a mixing bowl and stir well - add a small handful of chopped cilantro.
  7. After all the items cooked have reached a temperature you can touch without burning - begin rolling your taquitos.  Place 1-2 tbsp of filling towards the bottom 1/3 of the tortilla - spread out across the width, compact as much as possible using your fingers (smushing really) and begin rolling your taquito.
  8. Place the seam on the bottom of a baking tray and continue until you are finished.  I use a drop or two of oil to baste the top of the taquito and place into a 350 oven until the edges are starting to brown and the taquito is crispy - about 20-25 minutes.
  9. Suggested servings are borracho beans, and rice.  I used a tomatilla/avocado and sour cream blend, then salsa and cotija cheese.
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Taquitos are amazing!  Making your own chorizo and just as fast as using pre-bought.  It is considerably less greasy - simply using ground pork with the chorizo seasoning gives you control on how you want it to taste and more importantly - the fat content.  It's been mentioned before, I not only have crohns disease but in June of 2020, also diagnosed with EPI (exocrine pancreatic insufficiency) which means, I don't digest food the same way as normal folks.    Anyway...

Pair these taquitos with some borracho beans and mexican flavored rice - and you have a restaurant quality dinner without the restaurants, and we all know what a problem restaurants are in this particular time in history. 

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