Chorizo and Potato Taquitos

Potato and Chorizo Tacquitos

Chorizo and Potato Taquitos

This recipe was developed by Chef Yolanda Santiago at North Carolina State University during one of our product trainings.

Yields: 20 taquitos
Serving Size: 3 taquitos

Ingredients

10 ounces Abbot’s Butcher chorizo
2 russet potatoes, peeled, finely diced
5 ounces jalapeno, seeds removed, finely diced
3 ounces cilantro, chopped
20 corn tortillas
1 tablespoon olive oil
Oil for frying
Salt, to taste

Optional garnish
Purple cabbage, sliced
Radish, sliced
Green salsa
pickled red onion
NUMU cheese

Preparation

  1. Saute potatoes in olive oil until tender. Add diced onions, jalapeno, cilantro and chorizo. Saute until combined.
  2. Heat tortillas on a grilled until pliable. Add 3-4 tablespoons of chorizo and potato mixture to each. Roll and use a toothpick to hold together.
  3. Heat oil. Place seam side down and fry until golden brown and crispy. Place on paper towel lined plate and lightly salt.
  4. Place taquitos on plate and top with optional garnishes.