How to Make Chorizo and Potato Taquitos, from Mamaroneck's Roasted Peppers
A Wine & Food Week recipe from the popular Mamaroneck eatery.
Makes eight servings
- 1 large Idaho potato, peeled & cut into quarters
- 2 links of jalapeño, or mexican-style Chorizo, casings removed
- 2 ounces heavy cream
- 1 ounce parmesan cheese
- 1 ounce finely chopped inions (3 Tbsp)
- 2 ounces bell peppers, chopped in 1/4-inch pieces
- 3 ounces shredded Monterey Jack cheese
- Eight 6-inch flour tortillas
- Vegetable oil for frying
- Salt & pepper to taste
Cover potato in cold water in sauce pan and bring to boil over medium heat. Cook until tender. Drain, add heavy cream, parmesan cheese, salt & pepper, and mash until smooth.
Meanwhile, put Chorizo in a food processor, pulse for a few seconds (make sure the pieces are not too small). Transfer to ungreased baking sheet, bake in oven at 350° for about 20 minutes.While Chorizo is cooking, lightly sauté peppers and onions over medium heat for three minutes.
While Chorizo is cooking, lightly sauté peppers and onions over medium heat for three minutes.
Transfer Chorizo, onions, peppers, and potatoes to large bowl and mix. Add shreddered Monterey Jack, stir, and let cool completely.
Warm up flour tortillas, about 30 seconds in microwave. Tortillas should be pliable. Fill with two ounces of the potato mixture. Put filling approximately 1/3 from the edge of the tortilla (not in the center), roll, and let taquitos rest.
Heat oil in sauté pan over medium heat, and fry the taquitos until golden brown, turning to cook evenly.
Drain on paper towels.
Cut in half, serve with salsa, guacamole, and sour cream.