There are dishes that come out of my kitchen that my guys let me know that I have managed to serve up what they consider to be a good meal. Then there are foods that come out of my kitchen and my guys let me know they really, truly enjoyed what they ate. Generally, when this happens I hear “you can make this again.” It is their way of letting me know having the same food twice is just fine by them. I strive to create a different meal every night. While some things are repeated such as mashed potatoes or a salad, the evening’s entrée changes nightly. (By entrée, I am referring to the main dish). My guys were in luck. The Taquitos I served up for Taco Mixer Tuesday were a dress rehearsal for Cinco de Mayo appetizer. So yeah, I’ll serve them up again tomorrow.
Bean and Chorizo Flour Taquitos
1 lb. ground Pork Chorizo
1 large can Jalapeno Refried Beans
1/4 cup White Onion
Habanero Olive Oil as needed (see note)
2 cups shredded Pepper Jack or Mexican Cheese Blend
10 Flour Tortillas, soft taco sized
1/2 cup Sour Cream
3 tablespoons Milk
1 cup Salsa
1 cup Guacamole Sauce
Heat oven to 400 degrees. Spray a rimmed baking sheet with lightly with cooking spray and set aside until ready to use.
In a large skillet, cook chorizo.
While the chorizo is cooking, finely dice the onion. Set aside.
Once the chorizo is cooked through, drain and reserve 1 tablespoon of the chorizo drippings.
Note: If your chorizo is lean and does not render much in the way of flavorful oils to sauté the onions in, add an olive oil with flavor such as Habanero Olive Oil. In a pinch bacon grease or unflavored olive oil will do.
Add diced onions to the skillet along with reserved chorizo drippings and any oil necessary. Sauté until onions are tender.
Return chorizo to the skillet. Add refried beans and heat over medium heat.
Once the mixture is warm, add shredded cheese and combine just until cheese has melted.
On a flat griddle pan, heat tortillas with a little cooking spray so that tortillas are pliable.
Fill each tortilla with the been and chorizo mixture. Roll tightly to form the taquitos. Take care not to overfill.
Line filled taquitos on the prepared baking sheet. Bake in the oven for 10 minutes or until golden brown.
Place sour cream with milk to thin into a plastic bag. Snip one corner of the bag. Drizzle with sour cream over the Taquitos. Chop cilantro and sprinkle over the Taquitos for garnish.
Serve with salsa and guacamole for dipping.