Time 17m Yield 2 Number Of Ingredients 5 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.
Time 40m Yield 12 halves Number Of Ingredients 6 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!
Time 30m Yield 12 taquitos Number Of Ingredients 21 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!
Time 40m Yield 12 pieces Number Of Ingredients 6 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.
Time 40m Yield 2 to 4 servings Number Of Ingredients 13 Steps:
To make the taquito: In a large skillet, heat the olive oil over medium-high heat. Add the chorizo to the pan and break it up with a spoon. Cook the sausage until its browned on all sides. Remove the sausage from the pan and spoon out some of the oil leaving a bit in the pan. Add the peppers, onion, carrot, and garlic to the pan. Cook until the carrots are tender, about 8 minutes. Stir in the cooked chorizo. To make the queso: In a sauce pan, combine the apple juice and mustard. Stir well and bring to a simmer over low heat. Stir in the Cheddar cheese. Cook and stir until the cheese is melted. Turn off the heat and cover the cheese sauce to keep it warm. Pour the canola oil into a deep heavy skillet with high sides. Heat the oil over medium-high heat until it reaches 375 degrees F. Heat the tortillas in the microwave for 30 seconds. Lay the tortillas on a plate and divide the meat mixture between them fold in 2 opposite sides then roll the tortilla tightly. Fry the taquitos in the hot oil until golden brown, about 3 to 5 minutes. Drain them on paper towels to remove the excess oil. To serve: Spoon some of the warm queso on each plate, slice the taquitos in half and place the 2 halves on each plate. Sprinkle the taquitos with chopped fresh cilantro and serve.
Time 55m Yield 18 serving(s) Number Of Ingredients 11 Steps:
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. 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. 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.
Time 35m Yield 16 servings. Number Of Ingredients 6 Steps:
In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.
Time 30m Yield 16 taquitos Number Of Ingredients 22 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!
