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Restaurants›Xolos Tacos Y Tlayudas›Taquitos De Camote Recipe

Taquitos De Camote Recipe

Name: Xolos Tacos Y Tlayudas Taquitos De Camote Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups medium sweet potatoes (peeled and diced); 8 oz fresh Mexican chorizo (casings removed); 0.5 cups white onion (small, finely chopped); 2 tsp garlic cloves (minced); 1 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for sautéing); 12 pieces corn tortillas (6-inch); 2 cups vegetable oil (for frying); 2 tbs neutral oil or oil spray (to warm/soften tortillas); 0.5 tsp salt (for finishing); 2 pieces ripe avocados; 1 pieces lime (juiced); 2 tbs cilantro (finely chopped); 0.5 tsp salt (for guacamole); 2 pieces grilled romaine lettuce hearts (halved lengthwise); 1 cups shredded queso fresco or Oaxaca cheese; 0.5 cups sour cream; 0.5 cups salsa taquera (store-bought or homemade); 4 pieces lime wedges (for serving); 0.5 cups pickled red onion; 0.5 cups chopped radish; 2 tbs fresh cilantro leaves

Inspired by Xolos Tacos Y Tlayudas

Time1h

Serves4

Fried corn tortillas with a sweet potato mix with chorizo. Topped with guacamole, grilled romaine lettuce, shredded cheese, sour cream, and salsa taquera

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Ingredients

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Sweet potato & chorizo filling

2 cups medium sweet potatoes (peeled and diced)

8 oz fresh Mexican chorizo (casings removed)

1/2 cups white onion (small, finely chopped)

2 tsp garlic cloves (minced)

1 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1 tbs vegetable oil (for sautéing)

Tortillas & frying

12 pieces corn tortillas (6-inch)

2 cups vegetable oil (for frying)

2 tbs neutral oil or oil spray (to warm/soften tortillas)

1/2 tsp salt (for finishing)

Toppings & accompaniments

2 pieces ripe avocados

1 pieces lime (juiced)

2 tbs cilantro (finely chopped)

1/2 tsp salt (for guacamole)

2 pieces grilled romaine lettuce hearts (halved lengthwise)

1 cups shredded queso fresco or Oaxaca cheese

1/2 cups Sour cream

1/2 cups salsa taquera (store-bought or homemade)

4 pieces Lime wedges (for serving)

Optional garnish

1/2 cups pickled red onion

1/2 cups chopped radish

2 tbs Fresh cilantro leaves

Method

Sweet potato & chorizo filling

Cook sweet potatoes

Place diced sweet potatoes in a medium pot and cover with water. Bring to a boil, reduce to a simmer and cook until fork-tender, about 10–12 minutes. Drain well and return to the pot; mash lightly with a fork or potato masher leaving some texture. Set aside.

Brown chorizo and aromatics

While potatoes cook, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add the chorizo (remove casing) and break it up with a spoon; cook until browned and cooked through, 6–8 minutes, draining off most rendered fat if excessively greasy, leaving a tablespoon for flavor.

Season and combine

Stir in cumin, smoked paprika, salt and pepper into the chorizo mixture and cook 30 seconds to bloom the spices. Add the mashed sweet potatoes to the skillet and fold gently until well combined and warmed through. Taste and adjust salt. Remove from heat and keep warm.

Tortillas & frying

Prepare frying oil and tortillas

In a heavy 10–12 inch skillet or medium pot, pour 1½–2 cups vegetable oil to a depth of about 1/2 inch. Heat over medium-high to 350°F (if using a thermometer). While oil heats, warm tortillas so they are pliable: stack and cover with a damp towel and microwave 30–45 seconds OR lightly brush both sides with 2 tablespoons neutral oil and warm in a skillet 20–30 seconds per side.

Assemble taquitos

Working quickly, place about 2–3 tablespoons of the sweet potato–chorizo filling near one edge of a warm tortilla. Tightly roll the tortilla around the filling and place seam-side down on a platter. Repeat with remaining tortillas and filling (should make about 10–12 taquitos).

Fry until crisp

When oil reaches temperature, fry taquitos in batches seam-side down, 2–3 minutes per side, turning with tongs or a slotted spoon until golden brown and crisp. Do not overcrowd. Transfer to a paper towel–lined tray and immediately sprinkle with 1/2 teaspoon finishing salt while hot.

Toppings & accompaniments

Make guacamole

Halve and pit the avocados into a bowl. Mash roughly with a fork leaving some chunks. Add lime juice, chopped cilantro and 1/2 teaspoon salt. Stir to combine and taste-adjust. Keep covered to prevent browning.

Grill romaine

Heat a grill pan or outdoor grill to medium-high. Brush romaine halves with a little oil (use some of the oil reserved) and place cut-side down on the grill. Grill 2–3 minutes until lightly charred but still crisp. Remove and chop or leave as halves for plating.

Assemble servings

Arrange 3–4 taquitos per serving on a plate. Top with a dollop (about 2 tablespoons) of guacamole, a spoonful of salsa taquera (about 1 tablespoon per taquito), a drizzle or dollop of sour cream (about 1 tablespoon per taquito), and sprinkle with shredded cheese. Add a piece of grilled romaine alongside and garnish with pickled red onion, radish and cilantro leaves if using. Serve immediately with lime wedges.