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Cheesy Chorizo Taquitos

Pepsi brand logo
Presented by

Under 30 minutes

Under 30 minutes

Ingredients

for 12 taquitos

  • 1 tablespoon olive oil
  • ½ large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 7 oz whole green chiles (200 g), thinly sliced
  • 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

Preparation

  1. 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. 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. In a small bowl, combine the Monterey Jack and cheddar cheeses.
  4. Assemble the taquitos: Wrap the tortillas loosely in a damp paper towel and microwave for 45–60 seconds, until soft and pliable.
  5. 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. 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. 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.
  8. Serve immediately.
  9. Enjoy!

Ingredients

for 12 taquitos

  • 1 tablespoon olive oil
  • ½ large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 7 oz whole green chiles (200 g), thinly sliced
  • 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

Preparation

  1. 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. 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. In a small bowl, combine the Monterey Jack and cheddar cheeses.
  4. Assemble the taquitos: Wrap the tortillas loosely in a damp paper towel and microwave for 45–60 seconds, until soft and pliable.
  5. 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. 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. 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.
  8. Serve immediately.
  9. Enjoy!

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