Mexican Chorizo and Potato Taquitos

Ingredients

Instructions

1. 1 Boil the diced potatoes in a pot of salted water until tender, about 10-15 minutes. Drain and set aside.
2. 2 In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes.
3. 3 Add the chopped onion to the skillet with the chorizo and cook until the onion is soft, about 2-3 minutes.
4. 4 Add the cooked potatoes to the chorizo mixture, season with salt and pepper, and stir to combine. Cook for another 2 minutes, then remove from heat.
5. 5 Warm the corn tortillas in a dry skillet or microwave to make them pliable.
6. 6 Place about 2 tablespoons of the chorizo-potato mixture and a sprinkle of cheese onto each tortilla, then roll tightly to form a taquito.
7. 7 Secure each taquito with a toothpick and set aside.
8. 8 In a large skillet, heat the vegetable oil over medium-high heat. Fry the taquitos in batches, turning occasionally, until golden and crispy, about 3-5 minutes per batch.
9. 9 Drain the taquitos on paper towels to remove excess oil.
10. 10 Serve the taquitos hot, with optional toppings such as sour cream, guacamole, and salsa.