3 whole chipotle chiles in adobo sauce, finely chopped
3 tablespoons adobo sauce
9 oz ground mexican beef chorizo (255 g)
½ teaspoon ground cumin
½ teaspoon ground paprika
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 ½ cups shredded monterey jack cheese (250 g)
1 cup shredded cheddar cheese (100 g)
12 corn tortillas
¼ cup vegetable oil (60 mL)
For Garnish
4 tablespoons mexican crema
1 cup shredded iceberg lettuce (100 g)
1 roma tomato, finely chopped
1 avocado, pitted, peeled, and sliced
¼ cup scallions (10 g), thinly sliced
Special Equipment
toothpick
Nutrition Info
Calories 326
Fat 23g
Carbs 17g
Fiber 3g
Sugar 2g
Protein 12g
How to Make It
1. Step
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.
2. Step
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.
3. Step
In a small bowl, combine the Monterey Jack and cheddar cheeses.
4. Step
Assemble the taquitos: Wrap the tortillas loosely in a damp paper towel and microwave for 45–60 seconds, until soft and pliable.
5. Step
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.
6. Step
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.
7. Step
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.
