Easy Crispy Bean and Chorizo Taquitos
Mexican · Organized from the video by Cooking Con Claudia
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Ingredients
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Steps
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- 1
In a saucepan, combine the clean chile pods and chile de árbol with water. Boil over high heat, then transfer to a blender.
🔥 boil → high heat
- 2
To the blender, add the boiled chilies, garlic, onion, 1 cup of pinto beans, 1 cup of bean broth, 1/4 tsp ground cumin, 1/4 tsp Mexican oregano, and 1/4 tsp salt. Blend until smooth.
- 3
In a pan over medium-high heat, cook the 16 oz of chorizo until fully cooked. Remove and reserve half of the chorizo for later.
🔥 medium-high heat
- 4
In the same pan, add 2 cups of pinto beans and heat them up. Once hot, smash them down completely.
- 5
Add the remaining 1 cup of beans, the reserved half of the chorizo, and the blended sauce to the pan. Simmer, then reduce heat to medium-low and simmer for 5 minutes until thickened.
🔥 simmer⏱ 5 minutes
- 6
Allow the bean mixture to cool. Soften the corn tortillas using a microwave or comal.
- 7
Spread the bean mixture onto a tortilla, add cheese and jalapeño strips, then roll into a tight cylinder.
- 8
Heat oil in a pan over medium heat. Place taquitos seam-side down and fry until golden, then flip to the other side.
🔥 medium heat
- 9
Remove from oil, drain on paper towels, and serve with toppings like crema, queso fresco, cilantro, and onion.
Tips
- Ensure tortillas are softened to prevent ripping during rolling.
- The bean mixture should be thick and reduced before rolling.
- Always fry with the seam side down to seal the taquito.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Cooking Con Claudia on YouTube