Dale’s Chorizo Taquitos

Dale’s Chorizo Taquitos

AuthorDale's Sauces, Inc.

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Yields1 Serving

 1 tbsp olive oil
 1 lb ground pork
 0.50 cup chopped onion
 2 garlic cloves, finely chopped
 1.50 tsp chili powder
 2 tsp smoked paprika
 1 tsp dried oregano
 1.50 tsp ground cumin
 2 tbsp Dale's Seasoning
 1 cup shredded Monterrey jack cheese
 16 (6-in) corn tortillas
 1 large egg, lightly beaten
 1 cup vegetable oil
Quick Salsa
 1 14.5 oz. can crushed tomatoes
 1 cup cilantro leaves, chopped
 1 clove garlic, peeled and chopped
 2 tbsp lime juice
 4 tsp Dale's Seasoning

1

Heat a large skillet over medium heat.

2

Add 1 tablespoon olive oil, then pork.

3

Cook, stirring occasionally, about 5 minutes.

4

Stir in onion and garlic, and cook, stirring occasionally, until onion is slightly softened, about 5 minutes.

5

Add chili powder, smoked paprika, oregano, cumin and Dale’s.

6

Stir and cook until well combined, about 2 minutes.

7

Remove from heat and let cool slightly.

9

Lay one tortilla flat and place about 1 tablespoon of pork mixture and 1 tablespoon of cheese about 2” from the bottom of the tortilla.

10

Starting from the bottom, roll the tortilla up and over the meat and, pulling tightly into a cylinder shape.

11

Leave 1” unrolled at the top.

12

Brush this open piece with beaten egg and roll tight to seal.

13

Let taquito rest on the part of the tortilla that has the egg on it.

14

Repeat with remaining meat, cheese and tortillas.

16

Heat oil in a large skillet over medium; fry taquitos in batches, until crispy, 3 to 4 minutes per side, turning occasionally to brown evenly.

17

Drain on paper towels.

19

Meanwhile, place crushed tomatoes, cilantro, garlic, lime juice and Dale’s into the blender.

20

Pulse until the tomatoes and cilantro are broken down and all is well combine.

21

Serve alongside taquitos for dipping.

Ingredients

 1 tbsp olive oil
 1 lb ground pork
 0.50 cup chopped onion
 2 garlic cloves, finely chopped
 1.50 tsp chili powder
 2 tsp smoked paprika
 1 tsp dried oregano
 1.50 tsp ground cumin
 2 tbsp Dale's Seasoning
 1 cup shredded Monterrey jack cheese
 16 (6-in) corn tortillas
 1 large egg, lightly beaten
 1 cup vegetable oil
Quick Salsa
 1 14.5 oz. can crushed tomatoes
 1 cup cilantro leaves, chopped
 1 clove garlic, peeled and chopped
 2 tbsp lime juice
 4 tsp Dale's Seasoning

Directions

1

Heat a large skillet over medium heat.

2

Add 1 tablespoon olive oil, then pork.

3

Cook, stirring occasionally, about 5 minutes.

4

Stir in onion and garlic, and cook, stirring occasionally, until onion is slightly softened, about 5 minutes.

5

Add chili powder, smoked paprika, oregano, cumin and Dale’s.

6

Stir and cook until well combined, about 2 minutes.

7

Remove from heat and let cool slightly.

9

Lay one tortilla flat and place about 1 tablespoon of pork mixture and 1 tablespoon of cheese about 2” from the bottom of the tortilla.

10

Starting from the bottom, roll the tortilla up and over the meat and, pulling tightly into a cylinder shape.

11

Leave 1” unrolled at the top.

12

Brush this open piece with beaten egg and roll tight to seal.

13

Let taquito rest on the part of the tortilla that has the egg on it.

14

Repeat with remaining meat, cheese and tortillas.

16

Heat oil in a large skillet over medium; fry taquitos in batches, until crispy, 3 to 4 minutes per side, turning occasionally to brown evenly.

17

Drain on paper towels.

19

Meanwhile, place crushed tomatoes, cilantro, garlic, lime juice and Dale’s into the blender.

20

Pulse until the tomatoes and cilantro are broken down and all is well combine.

21

Serve alongside taquitos for dipping.

Dale’s Chorizo Taquitos