Chorizo and Potato Taquitos

Recipe is from Rachael Ray.

• Ready In: 55 mins
• Serves: 18

Ingredients

• 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

Directions

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.