For the Tortillas

2 cups MASECA® corn masa flour
1¼ cups water
¼ teaspooon salt

For the Filling

1 cup potatoes, boiled and diced 
1 cup chorizo
2 cups refried beans
1 teaspoon salt
2 teaspoons pepper
4 cups oil for frying

To Serve

1 cup wour cream
1 cup red or green salsa

For the Filling:

Fry chorizo in a skillet and add potatoes, salt, and pepper. When potatoes turn golden brown, remove skillet from heat.

For the Tortillas:

Mix MASECA, water, and salt until dough is smooth and does not stick to your hands. Divide dough into 16 equal portions and make small balls. Using a tortilla press lined top and bottom with plastic wrap, flatten each ball into a tortilla (not too thin). While dough is raw, place some potato, chorizo, and refried bean filling in the center and roll into a tube; secure with toothpicks.

One by one, fry taquitos in hot oil until they are cooked and golden brown. Place taquitos on paper towels to absorb excess oil and cool.

To serve:

Serve with green or red salsa and sour cream to taste.

Servings: 16 taquitos
Tip: Fill taquitos with barbacoa, chile pepper strips and corn, or your favorite filling.
Preparation time: 30-35 minutes