2 ratings

Potato Chorizo Taquitos

Prepare at night. Sleep. Cook in the morning.
Potato Chorizo Taquitos

Photo courtesy of Mexican Please

Is there any better feeling than waking up to already prepared breakfast? Prepare these potato chorizo taquitos the night before, keep in the fridge overnight and bake in the oven for 20 minutes. Easy as pie. 

Recipe courtesy of Mexican Please

Ready in
50 m
30 m
(prepare time)
20 m
(cook time)


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.