Taquitos con Salsa de Aguacate y Cilantro
Homemade taquitos in my book will always win over store-bought taquitos. Hands down! First of all you are not limited to what you find in the freezer section. As much as I love chicken taquitos and steak taquitos, it’s always nice to try new foods, it does the body good. 🙂 Hence my “Taquitos with Avocado Cilantro Cream Sauce.”
Okay so for those of you that may not know, what exactly is a taquito? A taquito is a rolled up corn tortilla with some sort of filling and then fried. It’s a crispy love thing with inside fabulosity. And then served with a yummy sauce or sauces for dipping.
To have a taquitos recipe that can easily be made at home instead of just being limited to what you find in the supermarket oh geez, this in itself is worth it! The possibilities are endless. Think chicken taquitos, pork taquitos, shrimp taquitos, crab taquitos, veggie taquitos, etc…get the point here?!
So yesterday was when I made these little crispy masterpieces. And here is how it went. I said aloud, “does anyone want to help me with todays appetizer recipe,” and no one jumped to the adventure with me until I said, “its taquitos!” Anything to help get these babies into their bellies a whole lot faster! 🙂
Okay so, these here babies, Taquitos with Avocado Cilantro Cream Sauce I made with mexican chorizo. In case you are not familiar with mexican chorizo, it is a spicy meat sausage usually made out of pork but can also be made with beef. Here is a link that explains a little better what mexican chorizo is from thekitchn.com.
What’s great about taquitos besides the fact that they are quite easy to make is, if you are having a gathering, party or just want to keep them in the fridge for future yum yum consumption, they are pre-preparable. YES! You can make dozens of these ahead of time and just reheat in oven!
The star, Taquitos with Avocado Cilantro Cream Sauce!
Place meat mixture closer to end of tortilla so it’s easier to roll into taquito.
Taquitos with Avocado Cilantro Sauce
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Meal type||Appetizer, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
- 7 Ounces mexican chorizo (about to links, discard plastic casing)
- 1 large baking potato (cubed)
- 1 large onion (chopped)
- 1 large tomato (chopped)
- 1 jalapeno (remove stem and chop)
- 4 Ounces sliced pimientos (red roasted pepper) (liquid drained)
- 2-4 Tablespoons cilantro (chopped)
- 3/4 cups queso fresco (crumbled)
- 20 corn totillas
- salt and pepper (to taste)
- 3 vegetable oil
Avocado Cilantro Sauce
- 1-2 Haas avocado (cut in half, pit removed, and flesh removed)
- 2/3 Cups mexican crema or sour cream
- juice of one lemon
- salt and pepper (to taste)
You can fry these ahead of time and reheat in oven at 350° (177 Celsius) for 10 minutes when ready to eat.
|Cut avocado in half and remove pit. Scoop flesh out with a spoon. Add to a chopper with cilantro, crema mexicana, lemon juice and cilantro. Season with salt and pepper to taste. Blend together and set aside.|
|Peel and cube potato into small pieces. Cook over medium heat in about an inch of water for about 15 minutes and until potato is tender.|
|In a large skillet cook chorizo over medium heat, breaking up chorizo as you go. Cook for about 5 minutes until chorizo is brown. Add your chopped vegetables (tomato, onions, jalapeño, pimientos) and cook until vegetables are translucent. Add potatoes and mash together with mixture. Stir in cilantro and cheese. Cook until cheese is melted and bubbly.|
|In a deep skillet, add about an inch of oil and heat over medium high heat. Warm tortillas in microwave for about 30 seconds until warm. Fill each tortilla with about a tablespoon to a tablespoon and a half of meat mixture. Roll and seal with a toothpick so it doesn't open while frying. Note: If you do not have toothpicks just place tortilla in frying pan with seam side down first and then turn over once fried on that side to cook on the other side. Drain tortillas on paper towels. Serve with avocado cilantro sauce.|