Taquitos Dorados Recipe
Papas Con Chorizo, Slaw, Queso Fresco, Salsa Verde, Crema
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Filling
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and mash the potatoes slightly. In a skillet, cook the chorizo over medium heat until browned and fully cooked. Mix the chorizo with the mashed potatoes, adding salt and pepper to taste.
- 2
Assemble the Taquitos
Heat the corn tortillas in a dry skillet until soft. Place a generous spoonful of the potato and chorizo mixture onto each tortilla, roll tightly, and secure with a toothpick if necessary.
- 3
Fry the Taquitos
In a large skillet, heat olive oil over medium heat. Fry the taquitos in batches until golden brown and crispy on all sides, about 3-4 minutes per side. Drain on paper towels.
- 4
Prepare the Slaw
In a bowl, combine the slaw mix with a little salt, pepper, and a splash of lime juice (optional) for added flavor.
- 5
Serve
Serve the taquitos hot, topped with slaw, crumbled queso fresco, salsa verde, and a drizzle of crema.