These Taquitos de Papa y Chorizo (potato and chorizo taquitos) are the perfect way to kick off the month of May! With Cinco de Mayo around the corner, there's no better time to become inspired by your favorite Mexican recipes. Taquitos are essentially tacos, but rolled into a scroll instead of folded over. Traditionally, taquitos are fried, but air frying and/or baking them achieves similar results without all the oil (yay!!). Simple yellow corn tortillas are stuffed with mashed potatoes and spicy plant based chorizo, and are then air fried (or baked) to crispy golden perfection! Definitely one of my favorites and are easy to make. Switch up your weeknight dinner and make these flavorful Taquitos!
Taquitos de Papa y Chorizo
- 13 to 15 corn tortillas (l used homemade)
- 4 to 5 medium golden potatoes
- 1 tsp salt
- 2 tbsp sour cream
- 1 batch of my best ever plant-based chorizo
- olive oil to brush
Preheat the oven to 420°F and meanwhile boil the potatoes until soft, about 10 to 15 minutes. Once they're done, take them out of the boiling water and let them cool off. Peel off the skins in place in a large bowl. Season with the salt and mash until completely smooth. Stir in the sour cream and set aside. Warm up the tortillas and put a few tablespoons of mashed potatoes inside. Add one to two tablespoons of the chorizo on top of the potatoes and roll up the tortilla. Place on a baking sheet and repeat until all the tortillas are gone. Drizzle with olive oil and use a pastry brush to ensure that the taquitos are evenly coated. Bake for 20 minutes, flipping halfway in between. Serve and enjoy!
*you may also cook the taquitos in an air fryer. Simply preheat your air fryer to 400 degrees Fahrenheit and follow the method above to make the taquitos. Then air fry for 18-20 minutes, flipping halfway through to ensure they're evenly cooked. Remove once golden brown and desired level of crispiness is achieved. Enjoy!
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