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
- Saute potatoes in olive oil until tender. Add diced onions, jalapeno, cilantro and chorizo. Saute until combined.
- 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.
- Heat oil. Place seam side down and fry until golden brown and crispy. Place on paper towel lined plate and lightly salt.
- Place taquitos on plate and top with optional garnishes.