Chorizo Taquitos

Name: Chorizo Taquitos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Mexican
Ingredients: 454 grams bulk) package beef chorizo sausage, casing removed; 6 fajita-size flour tortillas; 237 milliliters prepared guacamole (refrigerated section); 237 milliliters shredded mild cheddar cheese; 237 milliliters chunky salsa, drained; 59 milliliters sour cream

The recipe Chorizo Taquitos could satisfy your Mexican craving in approximately 40 minutes. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains about 14g of protein, 23g of fat, and a total of 304 calories. A mixture of cream, chunky salsa, mild cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

Oven

Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet.

Ingredients you will need

Sausage

Cheese

Salsa

Cooking Oil

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Frying Pan

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.

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Tortilla

Sausage

Roll

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Toothpicks

Place on a foil-covered cookie sheet. Repeat 5 times.

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Baking Sheet

Aluminum Foil

Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes.

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Tortilla

Equipment you will use

Oven

Cut taquitos in half crosswise.

Serve hot with guacamole and sour cream.

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Sour Cream

Guacamole

Equipment

Ingredients

Servings:

454grams

bulk) package beef chorizo sausage, casing removed 6

fajita-size flour tortillas 237milliliters

prepared guacamole (refrigerated section)237milliliters

shredded mild cheddar cheese 237milliliters

chunky salsa, drained 59milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try August Kesseler The Daily August Trocken Pinot Noir. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.

August Kesseler The Daily August Trocken Pinot Noir

The Daily August Pinot Noir opens with a subtle scent of black cherry and blueberry, paired with the delicious aroma of cassis and red pepper. In the mouth it presents itself as fresh and fruity with tension on the palate and fine length. It is an elegant expression of Rheingau Pinot Noir.