Chorizo and Egg Taquitos with Avocado Crema

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  • PREP TIME
    20 Mins
  • COOK TIME
    25 Mins
  • SERVINGS
    Serves 10
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Chorizo and Egg Taquitos with Avocado Crema

One of my favorite ways to explore new cities is by finding off the beaten path food trucks, restaurants, or street food, and trying something new. The beautiful thing about street food is often its simplicity and close ties to the chef culture. I have always said this is the reason I love food so much – it connects you instantly to different cultures with just one bite. Recently, I have been really into simple urban eats type recipes like these taquitos – bite size snacks that I can make for my friends during the summer when I entertain.

The nice thing about taquito recipes is how versatile they can be. You can turn them into breakfast by adding things like eggs or beans, and then into dinner with ingredients like chicken or beef; the possibilities are endless. If you are on the health-conscious side, you can also bake these and they turn out really tasty. I have to admit, this was my first time ever making taquitos, I made some baked and some fried, and they all turned out incredible. There is just something about authentic street food recipes that brings me so much comfort.

I started out by making the avocado crema. This sauce is a really simple, tasty, and clean way to top your taquitos. All I did was blend the avocado, sour cream, cilantro, lime juice, and salt in a food processor and set it aside. This is a sauce you could actually keep in your refrigerator to top so much – chicken, flank steaks, and so much more.

Next, I cooked the fillings for the taquitos. I used Cacique Beef Chorizo because I absolutely love the flavor of this product. If you prefer pork, that option is available too! I sautéed the chorizo with jalapeno, then I cooked the eggs in the remaining fat from the chorizo – this adds so much flavor. Then, I put together the taquitos with the chorizo, egg, and Cacique Cojita Cheese, and lightly fried them until crispy. Once I set these out for my guests, they were gone before I could even finish putting the garnish on!

WHAT YOU NEED:

Beef Chorizo
Beef Chorizo
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Cotija
Cotija
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  • 1 pound Cacique Beef Chorizo
  • 1 jalapeño, seeded and diced
  • 6 eggs, beaten
  • 1 tablespoon milk
  • ½ block of Cacique Cojita Cheese, minced up or crumbled
  • 10 small soft corn tortillas
  • Salt and pepper, to taste
  • Grapeseed oil for frying
  • For the Avocado Crema:
  • 1 large avocado
  • ⅓ cup + 1 tablespoon. sour cream
  • ⅓ cup cilantro
  • Juice of 2 small limes, or 1 large
  • Pinch of Kosher salt, or to taste
  • To Garnish:
  • ½ block of Cacique Cojita Cheese, crumbled or diced
  • Chopped cilantro
  • Sliced Jalapeno

HOW TO MAKE IT:

  1. Prepare your Avocado crema. Add the avocado, lime juice, sour cream, cilantro, and salt into a food processor. Pulse until smooth. Taste the sauce for seasoning and adjust accordingly. Then, spoon the sauce out and set aside.
  2. Set aside a small strainer and a bowl underneath. Heat a medium size sauté pan to medium heat, and add in Cacique Beef Chorizo and the minced jalapeno. Cook for about 5 minutes, remove from the heat, and pour the chorizo mixture into the strainer, letting the fat strain through into the bowl beneath. Once the fat has strained through, spoon the chorizo out into a small mixing bowl and set aside.
  3. Whisk together eggs and milk in a small bowl. In the same pan, you used to cook the chorizo, add in the eggs. Lightly season with salt and pepper, and soft scramble the eggs, then set aside.
  4. Heat about ¼ inch of oil in a medium size sauté pan.
  5. Have your assembly line ready - the Cacique Beef Chorizo, the eggs, and the Cacique Cojita Cheese. Heat the corn tortillas for about 20 seconds in the microwave until they are pliable and soft. Quickly fill each tortilla with about a teaspoon of chorizo, a tablespoon of eggs, and a teaspoon of cheese. Roll each tortilla up while they are warm and lay them seam side down on a plate. Don’t overfill the tortillas.
  6. When the oil is hot, begin to add taquitos, seam side down, into the pan. Fry until golden, about 2 minutes on each side, then place on a paper towel lined plate. Repeat until all the taquitos have been fried. Plate the taquitos and, top with garnishes and avocado crema. Serve warm or reheat later in your oven on broil. Enjoy!