Chorizotaquitos Recipes

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

Steps:

• Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.

Steps:

• Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.
• Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.

Steps:

• In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
• In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
• In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
• Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
• Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
• Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
• Enjoy!

Steps:

• Heat the olive oil in a medium pan over medium heat. Add the onion and garlic, and sauté for 6 minutes, until slightly tender and fragrant. Add the green chiles, chipotles, and adobo sauce, and cook for 2 minutes, until fully incorporated.
• Add the beef chorizo, cumin, paprika, cinnamon, and salt, and cook, breaking up the chorizo with a wooden spoon, for 10-14 minutes, until the chorizo is cooked through and crispy. Remove the pan from the heat and let the chorizo mixture cool slightly.
• In a small bowl, combine the Monterey Jack and cheddar cheeses.
• Assemble the taquitos: Wrap the tortillas loosely in a damp paper towel and microwave for 45-60 seconds, until soft and pliable.
• Set a tortilla on a flat surface and sprinkle with 1½-2 tablespoons of the cheese blend. Spoon 1½ tablespoons of the chorizo mixture in a line on one end of the tortilla. Roll the tortilla up to enclose the filling, securing with a toothpick. Repeat with the remaining tortillas, cheese, and chorizo filling.
• In a medium, high-walled pan, heat the vegetable oil over medium-low heat until it reaches 325°F (160°C). Working in batches, fry the taquitos starting seam side down for 2-3 minutes per side, or until lightly browned and crispy. Remove from the pan and let cool slightly, then remove the toothpicks.
• Arrange the taquitos on a platter and drizzle with the crema, then top with the lettuce, tomato, avocado, and any remaining cheese. Or top with lettuce, scallions, avocado, Fresno chilies, and any remaining cheese.
• Serve immediately.
• Enjoy!

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, saute the sausage over medium heat until browned - about 6 minutes (I like to break it apart into smaller pieces while it's cooking).
• Drain 1/4 cup of oil from the cooked sausage.
• Set sausage aside to cool.
• Stir salsa and cheese into the skillet of sausage, mix well.
• Place a tortilla on a work surface and spoon 1/4 cup of the sausage mixture down the center.
• Fold tortilla in half, then roll up.
• Secure with toothpicks.
• Place on foil-lined cookie sheet.
• Repeat until all sausage/tortillas are gone.
• **You can prepare ahead until this point, and keep in the refrigerator until you're ready to bake**.
• Bake, turning them halfway through cooking time so you get even browning, until filling is hot and tortilla is crisp and golden brown - about 18 minutes. **Check them at least 5 minutes early - mine were done quicker than 18 minute last time.**.
• Cut taquitos in half, crosswise.
• Serve hot with your choice of condiments!