Chorizo Taquitos
with Zesty Guacamole- Sulphites
- Wheat
- Gluten
- Milk
- Milk
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Gluten
- May contain traces of allergens
- Sulphites
- Triticale
- Peanuts
- Mustard
- Fish
- Crustaceans
Taquitos are a traditional Mexican street food that is typically deep-fried. We’ve baked ours instead, for a healthier twist! They crisp up beautifully in the oven, while the cheesy centre melts to perfection.
Ingredients
250 g
Chorizo Sausage, uncased
6 unit(s)
Flour Tortillas
(Contains: Milk, Sesame, Soy, Tree nuts, Wheat, Egg, Gluten, May contain traces of allergens, Sulphites, Wheat, Gluten)
1 tbsp
Enchilada Spice Blend
(Contains: Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat, May contain traces of allergens, Sulphites)
6 tbsp
Guacamole
1 unit(s)
Lime
2 unit(s)
Tomato
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
1 unit(s)
Sour Cream
(Contains: Milk)
1 unit(s)
Shallot
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then mince shallot.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Combine tomatoes, shallots, lime zest, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar in a small bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
- Add tomato sauce base and 1/4 cup (1/2 cup) water to the pan with chorizo. Stir to combine.
- On a clean surface, arrange tortillas.
- Using a slotted spoon, divide chorizo mixture down the middle of each tortilla. Sprinkle cheese over top.
- Roll tortillas tightly over filling, then arrange taquitos on a parchment-lined baking sheet, seam-side down.
- Brush taquitos with 1 tbsp (2 tbsp) oil.
- Bake in the middle of the oven, until golden-brown, 6-8 min.
- Divide taquitos between plates.
- Dollop with guacamole, sour cream and tomato salsa.
- Squeeze a lime wedge over top, if desired.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.
