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Chorizo Taquitos

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Makes: 40

450g can refried beans
1 tablespoon water
400g chorizo sausage, chopped finely
1/2 medium red pepper, chopped finely
3 spring onions, chopped finely
10 large flour tortillas, quartered
vegetable oil, for deep-frying

For the Salsa
425g can chopped tomatoes
1 fresh long red chilli, quartered
1 clove garlic, quartered
1/3cup loosely packed fresh coriander leaves
1 small brown onion, quartered


Heat beans with the water in small saucepan.

Meanwhile, cook chorizo in large non-stick frying pan, stirring, until crisp; drain on absorbent paper.

Combine bean mixture and chorizo in medium bowl with pepper and onion. Divide filling among tortilla pieces; roll each taquito into cone shape, secure with toothpick.

Heat oil in wok or large frying pan; deep-fry taquitos, in batches, until browned lightly. Drain on absorbent paper. Remove toothpicks.

Serve hot taquitos with salsa.

Salsa: Blend or process all ingredients until just combined

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