The taquitos store best uncooked. After rolling up the taquitos, put half of the batch in the freezer for an hour. Remove the toothpicks and stack them in a Ziploc bag. If baking straight from the freezer they might need a couple of extra minutes in the oven.
- 1 Pound chorizo sausage
- 1 1/2 Pound potatoes
- 1/2 small onion
- 1 garlic clove
- 4 chipotles in adobo
- 1 Tablespoon adobo sauce
- 1/4 Teaspoon salt
- Freshly ground black pepper
- 1/2 Teaspoon chili powder (optional)
- 10-14 corn tortillas
- 1/2 Cup Jack cheese
- Olive oil
Rinse and finely cube potatoes.
Leave the skin on.
Boil a pot of salted water.
Add the cubed potatoes and cook for 5 to 10 minutes or until they are mostly cooked through.
Take the potatoes off the heat and drain.
Add the chorizo to a skillet and brown it over medium heat, approx. 8 to 10 minutes.
Once browned set aside until you need it.
Use the leftover chorizo fat in the pan to soften up the finely diced 1/2 onion.
Once softened, add a minced garlic clove and briefly saute.
Add the drained potatoes to the pan along with 4 minced chipotles in adobo, 1 tablespoon adobo sauce, 1/4 teaspoon of salt, freshly cracked black pepper and 1/2 teaspoon pure chili powder (optional).
Keep in mind that you can use less chipotles for a milder batch.
I usually de-stem and de-seed the chipotles.
Saute for a few minutes to ensure the potatoes are cooked through and then add the cooked chorizo.
Bring everything to a uniform temp and take a final taste for seasoning.
To make the taquitos, start by warming up the corn tortillas.
Covered with tortillas with damp paper towels and microwave for a minute.
Add 2 to 3 tablespoons of the Potato-Chorizo mixture to each tortilla along with strips or cubes of cheese.
Roll tight and place them seam side down.
You may use a toothpick to hold them together.
Bake the taquitos in a 400F oven for 20 minutes.
Take the taquitos out when the edges turn a darker brown.
Serve immediately with your choice of salsa.