Mexican Chorizo and Potato Taquitos

Ingredients

• 1 pound Mexican chorizo
• 3 cups potatoes, peeled and diced
• 12 pieces corn tortillas
• 1 cup shredded cheese
• 1 cup onion, finely chopped
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup sour cream
• 1 cup guacamole
• 1 cup salsa

Method

1. 01
   Boil the diced potatoes in a pot of salted water until tender, about 10-15 minutes. Drain and set aside.
2. 02
   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. 03
   Add the chopped onion to the skillet with the chorizo and cook until the onion is soft, about 2-3 minutes.
4. 04
   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. 05
   Warm the corn tortillas in a dry skillet or microwave to make them pliable.
6. 06
   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. 07
   Secure each taquito with a toothpick and set aside.
8. 08
   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. 09
   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.