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Potato taquitos with salsa roja

Recipe for potato taquitos with salsa roja.

By Lisa Featherby
  • 50 mins preparation
  • 50 mins cooking plus resting, cooling, steaming
  • Serves 20
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Potato taquitos with salsa roja
Taquitos are tortillas that have been filled, rolled and fried crisp. We've cooked them in lard, but you could use vegetable oil.


  • 500 gm Desiree potatoes, thickly sliced
  • 2 tbsp lard, plus extra for frying
  • ½ onion, finely chopped
  • 1 chorizo (about 120gm), skin removed, finely chopped
  • 1 dried guajillo chilli, thinly sliced (see note)
Yellow corn tortillas
  • 250 gm yellow masa flour (see note) (1¾ cups)
Salsa roja
  • 3 vine-ripened tomatoes
  • 6 long red chillies
  • 1 tbsp extra-virgin olive oil
  • 1 tsp white wine vinegar


  • 1
    For yellow corn tortillas, combine flour, 330ml hot water and a large pinch of salt in a bowl and mix with your hands until a soft dough forms. Cover closely with plastic wrap and set aside to rest (15 minutes). Divide dough into 20 pieces and roll into balls. Line a tortilla press (see note) with two squares of baking paper, then, working with one ball at a time, press gently but firmly in press to form a thin disc. Set aside on baking paper and cover with a tea towel.
  • 2
    Place potato in a saucepan, add enough cold water to just cover, season with salt, bring to the boil over high heat and cook until tender (10-12 minutes). Drain and set aside.
  • 3
    Melt lard in a frying pan over medium-high heat, add onion, stir occasionally until tender (4-6 minutes), add chorizo and stir occasionally until cooked through (3-5 minutes). Remove from heat, add chilli and potato, crush with a fork, stir to combine, season to taste and set aside.
  • 4
    For salsa roja, blister tomatoes and chillies over a gas flame until blackened (2-4 minutes), transfer to a bowl, cover with foil and set aside to steam (15 minutes). When cool enough to handle, peel, finely chop, combine with oil and vinegar in a bowl, season to taste and set aside.
  • 5
    Spoon 2 tsp potato mixture across centre of each tortilla, fold in ends, roll to form a cylinder and set aside on a tray lined with baking paper.
  • 6
    Heat 2cm lard in a deep-sided frying pan over medium-high heat, add taquitos in batches and cook, turning occasionally, until golden and crisp (3-5 minutes). Drain on absorbent paper and season to taste. Serve warm with salsa roja.


Note Guajillo chillies are commonly used in Mexican cooking. If they're unavailable, substitute a long red dried chilli. Yellow masa flour (also known as masa harina or harina de maíz) is a yellow nixtamalised corn flour. If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas. Yellow masa flour, tortilla presses and guajillo chillies are available from Mexican food shops including Monterey Mexican Foods.
Drink Suggestion: Rustic, spicy grenache rosé. Drink suggestion by Max Allen