Chorizo and Potato Taquitos

Chorizo and Potato Taquitos

 

Ingredients

 

• 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

 

 

Instructions

 

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 sauté 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 tomatillo/avocado and sour cream blend, then salsa and cotija cheese.

 

 

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Notes:

 

Not completely quick, but if you are in the mood for Mexican Food, these can be a go to meal.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey