Crispy, smoky and so moreish, these Potato Chorizo Taquitos are the kind of quick and easy recipe you’ll end up making on repeat. Soft tortillas rolled around a rich, spicy filling of golden potatoes and smoky chorizo, then baked or air-fried until crisp. You have to give this easy recipe a try!
Ingredients
Using the freshest ingredients in this Potato Chorizo Taquitos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- FOR THE FILLING:
- ½ lb (200 g)chorizo sausage
- 11 oz (300 g) potatoes
- ½ small onion
- 1 garlic clove
- 3 chipotles in adobo and 1 tablespoon adobo sauce blended (or 2 tablespoons of Chipotle Paste)
- Salt and pepper to taste
- ½ teaspoon chili powder (optional)
- FOR THE TAQUITOS:
- 6 corn tortillas
- Handful of Jack cheese (See variations)
- Olive oil
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Wash and cube your potatoes into 1cm cubes. You can leave the skin on if you like.
- Step 2: Bring a pot of water to the boil and add your potatoes. Boil for 5 - 10 minutes or until they can just be pierced by a fork then drain and set aside.
- Step 3: Meanwhile, remove the chorizo from the skin and add to a cold pan. Fry the chorizo on a medium heat until browned (10 - 12 minutes). Set aside.
- Step 4: On a medium heat, fry your onion in the chorizo fat until translucent then fry your garlic for a further minute.
- Step 5: Add your cooked, diced potatoes, your blended chipotle chillies, chilli powder and salt and pepper to taste. Give it a good mix.
- Step 6: Saute the potato mixture for 5 minutes until cooked through then return the chorizo to the pan.
- Step 7: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
- Step 8: To your tortilla, add 2-3 tablespoon of your Potato chorizo mixture. Top with cheese.
- Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
- Step 10: Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!
Substitutions
For our American cookers, all of these ingredients will be very easily accessible. For those about to cook elsewhere in the world, here are a few substitutions you could make if you're finding it tricky to source ingredients:
- Jack Cheese - For a more authentic mexican flavor try Queso Fresco or go for a simple four cheese blend for extra flavor!
- Chipotle Chillies in Adobo Sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
- Tortillas - I used corn tortillas for these Potato Chorizo Taquitos as they crisp up perfectly. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up as well when baking them so I recommend brushing them with oil and baking them at 400F/200C for 20 minutes. Make homemade flour tortillas here.
What about the chipotle chillies?
Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This Potato Chorizo Taquitos recipe calls for 3 chipotle chillies and 1 tablespoons of the adobo sauce so one 200g can is all you need. I usually buy my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 2 tablespoons of chipotle paste in your Chorizo to substitute the chillies and adobo sauce.
What about the tacos?
The best tortillas for this Potato Chorizo Taquitos recipe are small, corn tortillas that can easily be sourced from a good Mexican Grocer. If you're shopping in the UK, corn tortillas are popping up in major supermarkets so see what you can get your hands on! If you're struggling, you can always use flour tortillas or buy them from Amazon.
Serving Size (Serves 3)
This recipe is written to serve 3 as a side or 2 as a main. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Cooked taquitos keep 3–4 days in an airtight container; re-crisp in the oven or air fryer. Uncooked ones can be assembled and chilled for up to 24 hours before cooking.
Freezer: Freeze cooked or uncooked taquitos on a tray, then bag them; they keep well for 2–3 months. Reheat from frozen at 200°C for 12–18 minutes, depending on whether they were cooked beforehand.
Top Tip
A few seconds in a hot pan or microwave makes the tortillas soft and flexible, so they roll tightly without cracking. Warm tortillas means tighter rolls which means extra-crispy taquitos that don’t unravel in the oven or air fryer.
FAQ
Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe
Potato Chorizo Taquitos
Crispy, smoky and so moreish, these Potato Chorizo Taquitos are the kind of quick and easy recipe you’ll end up making on repeat.
Ingredients
- FOR THE FILLING:
- ½ lb (200 g) chorizo sausage
- 11 oz (300 g) potatoes
- ½ small onion
- 1 garlic clove
- 3 chipotles in adobo and 1 tablespoon adobo sauce blended (or 3 tablespoons of Chipotle Paste)
- Salt and pepper to taste
- ½ teaspoon chili powder (optional)
- FOR THE TAQUITOS:
- 6 corn tortillas
- Handful of Jack cheese (See variations)
- Olive oil
Instructions
- Wash and cube your potatoes into 1cm cubes. You can leave the skin on if you like.
- Bring a pot of water to the boil and add your potatoes. Boil for 5 - 10 minutes or until they can just be pierced by a fork then drain and set aside.
- Meanwhile, remove the chorizo from the skin and add to a cold pan. Fry the chorizo on a medium heat until browned (10 - 12 minutes). Set aside.
- On a medium heat, fry your onion in the chorizo fat until translucent then fry your garlic for a further minute.
- Add your cooked, diced potatoes, your blended chipotle chillies, chilli powder and salt and pepper to taste. Give it a good mix.
- Saute the potato mixture for 5 minutes until cooked through then return the chorizo to the pan.
- In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
- To your tortilla, add 2-3 tablespoon of your Potato chorizo mixture. Top with cheese.
- Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown
- . Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 705Total Fat: 35gSaturated Fat: 12gUnsaturated Fat: 23gCholesterol: 68mgSodium: 1521mgCarbohydrates: 78gFiber: 10gSugar: 18gProtein: 30g
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