Homemade taquitos will always win over store-bought taquitos. Hands down! First of all you are not limited to what you find in the freezer section. Usually it’s just chicken or steak taquitos. As much as I love chicken taquitos and steak taquitos, it’s always nice to try new fillings. It does the body good. 😆 Hence these “Taquitos with Avocado Cilantro Cream Sauce.” These are made with “chorizo” a Mexican spicy sausage. 😋
So what is a Taquito?
Okay so for those of you that may not know or be familiar with 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 fabulousness. And then served with a yummy sauce or sauces for dipping.
As I mentioned before, having a taquitos recipe that can easily be made at home instead of just being limited to what you find in the supermarket is maybe just a little bit fabulous! They are homemade and are way better! Fresher, tastier! This in itself is worth it! So learn how to make these!
Think chicken taquitos, pork taquitos, shrimp taquitos, crab taquitos, veggie taquitos, etc…get the point here?! The possibilities are endless.
Taquitos Dipping Sauce
Now what about dipping sauces for taquitos? Well…
Taquitos, is one of those foods you can use several different dipping sauces!
I have several suggestions for you, you take your pick or maybe try a different one each time you make taquitos.
So of course you can make this avocado cilantro cream sauce which is creamy and truly delicious.
You can also try this tomato jalepeno salsa which has a flavor that honestly is hard to describe because it is so delicious you start to wonder how could a salsa be this good with just 4 ingredients!
You can have more of a salsa based sauce with your taquitos and may want to make some salsa picante. This sauce has a duo purpose actually, you can make enough for these taquitos and jar the rest for tortilla chips!
Or maybe you would like something a little bit hotter, spicier? How about a habanero tomatillo salsa?
Or maybe you’re not in the mood to make any sauces, salsas or dips right? How about just some ranch dipping sauce then? Yes that is an option, I will say this just once! You can cheat and buy store bought sauce but just this once and maybe buy the good stuff okay?! It has to pair well with these taquitos!
Ok another thing about taquitos…. if you are having a gathering, a party or just want to keep them in the freezer for future “yum yum” consumption, guess what? They are pre-preparable. YES! You can make dozens of these ahead of time and just reheat them in the oven!
Last thing, if you are not familiar with mexican chorizo, it is a spicy Mexican and Spanish spicy sausage usually made out of pork but can also be made out of beef. You can find “chorizo” usually by your cold cuts section in supermarket. Here is a link if you would like to learn a little more what Mexican chorizo is…. from thekitchn.com.
Here’s to 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 Cream 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 two sausage links, remove from plastic casing)
- 1 large baking potato (peeled and cubed into small pieces)
- 1 large onion (chopped)
- 1 large tomato (chopped)
- 1 jalapeno (remove stem, seeds 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)
- vegetable oil (for frying)
Avocado Cilantro Sauce
- 1-2 Haas avocado (cut in half, pit removed, and avocado pulp removed)
- 2/3 Cups mexican crema or sour cream
- 1/4 cup fresh cilantro
- 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 and lemon juice. Season with salt and pepper to taste. Blend together and set aside.|
|Peel and cube potato into small pieces. Cook in a pot over medium heat in about two inches 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) and cook until vegetables are translucent.
Add potatoes and pimientos and mix together with mixture.
Stir in cilantro and cheese (queso fresco). 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.
Note: Makes 20 taquitos, 2 per person to serve 10 people.