Chorizo And Potato Taquitos

• 1 baking potato, peeled and quartered
• 2 tablespoons vegetable oil, plus more for frying
• 7 ounces mexican chorizo sausage, casings discarded (about 2 links)
• 1 large onion, finely chopped
• 1 large tomatoes, finely chopped
• 1 jarred roasted red pepper, finely chopped
• 1/2 habanero pepper, seeded and finely chopped
• salt and pepper
• 1/2 cup crumbled queso fresco
• 3 tablespoons chopped cilantro
• 18 corn tortillas

1. In a saucepan, add the potato and enough salted water to cover by 1 inch. Bring to a boil and cook until just tender, about 20 minutes; drain.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the chorizo and cook, breaking it up, until browned, about 3 minutes; mash into the potatoes. Add 1 tablespoon oil to the skillet along with the onion, tomato, roasted pepper and chile; season with salt and pepper and cook for 5 minutes. Stir into the potato mixture along with the cheese and cilantro.
3. Fill a large, deep skillet with enough oil to reach a depth of 3/4 inch and heat over medium-high heat. Microwave the tortillas in a sealed plastic bag for 25 seconds. Roll up 2 tablespoons of the potato mixture in each tortilla. Add to the oil seam side down; repeat until the pan is full. Fry, turning once, until golden, 4 to 5 minutes; drain on paper towels. Repeat with the remaining ingredients. Serve immediately.

baking potato, vegetable oil, chorizo sausage, onion, tomatoes, red pepper, pepper, salt, queso fresco, cilantro, corn tortillas

Taken from www.food.com/recipe/chorizo-and-potato-taquitos-492709 (may not work)