Appetizer/Small Plates Entrées

Chorizo Skillet Taquitos

  • 0:30 TIME
  • 10 Portions



Chef-mate Chorizo Skillet

5 cup

Queso fresco, crumbed

1 1/2 cup

Cilantro, fresh, chopped

1 cup

Flour tortillas, 6”

30 each

Vegetable oil

3/4 cup

Salsa, prepared    

1 1/4 cup

Gaucamole, prepared

1 1/4 cup
Radishes, sliced3/4 cup

Green cabbage, shaved

5 cup

Sour cream

1 1/4 cup



  1. Combine the Chorizo Skillet, queso fresco, and cilantro in a bowl.
  2. Assemble the taquitos by placing ¼ cup of filling on each tortilla and rolling the tortilla up tightly.
  3. Heat a sauté pan over medium high heat and add 2 Tbsp oil.
  4. Place a rack on a sheet tray and set next to the sauté pan as a landing station.
  5. Add 6 taquitos to the pan, seam side down. Once the bottom is golden brown, flip and continue cooking until all sides are golden. Transfer to the rack, heat more oil in the pan, and repeat.
  6. Serve the taquitos with the salsa, guacamole, radishes, green cabbage, and sour cream.

Serving Suggestions/Variations

Serve salsa verde, black bean salsa, a fruit-based salsa (such as mango), or pico de gallo with the taquitos. Use corn tortillas instead of flour for a gluten-free alternative. Serve lime wedges as a garnish.