Taquitos with Chorizo and Potato
Chorizo and Potato Taquitos with homemade Corn Tortillas
Feeds 4
Ingredients
2 potatoes, medium dice
1/2 onion, medium dice
2 cups TVP, or meat substitute of your choice
12 tortillas - See recipe
3 tbsp chopped garlic
¼ cup water
4 chipotles in adobo
1 Tbsp adobo sauce
1/4 tsp chili powder
1/2 tbsp adobo seasoning
pinch of black pepper
1/2 tsp cumin
Instructions
Step 1
Dice your potatoes and onions
Step 2
Sautee your potatoes till crispy and add in your onions.
Step 3
When onions are golden brown, add your water and allow potatoes to steam and become soft. Mash your mixture till your potatoes are soft ( this will make for easy rolling ).
Step 4
Add your seasonings to taste and even vegan cheese if you would like.
Step 5
Warm up your tortillas to avoid tears when rolling. You can even use tooth picks to hold them in place while you fry them.
Step 6
Place about two spoonful's of filling and roll. You can bake, air fry, deep fry or pan fry these depending on how healthy your'e feeling like being today.
Step 7
Enjoy with my favorite salsa Verde or make a simple aioli using your favorite vegan mayo and some left over adobo chili sauce!
Ingredients - for tortillas makes 16
2 cups masa harina or maseca
1/2 tsp salt
1 tbsp olive oil
1 1/2 cups warm water
Instructions - For Tortillas
Step 1
Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
Step 2
If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across
Step 3
Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
Step 4
Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
