Baked Chorizo and Sweet Potato Taquitos
Learn how to make this Baked Chorizo and Sweet Potato Taquitos recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
6
Cook In:
25 minutes
Prep In:
25 minutes
Method:
Bake
Introduction
Bacon & Biscoff Truffles
By: Sous Chef Myka
Talk about flavor in every bite. These Baked Chorizo and Sweet Potato Taquitos are quick, simple, and tasty (thanks to ingredients like chorizo sausage, colby jack cheese, and red pepper crema).
- Salt
- 1 large sweet potato
- 1 lbs chorizo sausage
- 1 tbsp vegetable oil
- ¼ c chicken stock
- 8 oz colby jack cheese
- 24 corn tortillas
- Garnish roasted red pepper crema
- Garnish mexican crema
- Garnish scallions
Baked Chorizo and Sweet Potato Taquitos
Hi Chefs, Myka here 👋
Quick and tasty dinners are something we always like to have on deck, and these Baked Chorizo and Sweet Potato Taquitos are easily going to become your new go-to. Start by salting a pot of water and bringing it to a boil, while you peel and dice a sweet potato. Parboil your potato, strain it, and let it steam dry.
Next, heat a large cast iron skillet, and add chorizo sausage. As you cook, break up the sausage, and when you’re finished, transfer it to a paper towel lined plate. Then, brown your sweet potatoes in oil, remove from the heat, and add some chicken stock (scraping up the fond from the bottom as your mix). Add your chorizo back into the skillet, and combine. Set this aside, and shred some colby jack cheese, also setting this aside.
Now, it’s time to make your taquitos. With your corn tortillas, cheese, and chorizo mixture within reach, start by warming a tortilla on a dry skillet. When it’s soft and pliable, spoon some of the chorizo mixture inside, add some cheese, and roll it up. Place them seam side down on a baking sheet.
After all of your taquitos are rolled, brush the tops with olive oil, and place in a preheated oven for about 15 minutes. When you’re done, drizzle with Roasted Red Pepper Crema and Mexican crema and garnish with scallions.
Happy cooking!
Step by Step Instructions
Step 1
Salt a large pot of water and bring the water to a boil on the stove over high heat.
Step 2
While the water is coming up to temperature, peel 1 large sweet potato, approximately 1 pound worth and dice into ½” pieces.
Step 3
When the water is boiling, add the diced sweet potato and allow to parboil for 4 minutes.
Step 4
Strain the potatoes into a colander and allow to steam dry.
Step 5
Heat a large cast iron skillet on the stove over medium high heat and add 1 pound of chorizo sausage, discarding the casings if there are any.
Step 6
Cook, stirring often to break up the sausage until completely cooked, then transfer to a paper towel lined plate.
Step 7
If there is enough oil remaining from the chorizo, add the sweet potatoes to the skillet and allow to brown and crisp. If there is not enough oil, add an additional 1 tablespoon of vegetable oil.
Step 8
Once the potatoes are cooked, add the chorizo back to the skillet and mix thoroughly to combine.
Step 9
Remove the pan from the heat and add 1⁄4 cup of chicken stock. Scrape up the fond from the bottom of the skillet and incorporate into the chorizo mixture. Set aside.
Step 10
Shred 8 ounces of colby jack cheese and set aside.
Step 11
To make the taquitos, set a skillet over medium-low heat and allow it to come up to temperature.
Step 12
Have 24 corn tortillas within arms reach as well as the cheese and chorizo mixture.
Step 13
Start by warming a tortilla on the dry skillet, flipping often until soft and pliable.
Step 14
Scoop 2-3 tablespoons of the chorizo mixture onto one side of the tortilla in a line. Add 1-2 tablespoons of the cheese, then tightly roll the filling into the tortilla. Place them seam side down on a baking sheet.
Note: If you work fast enough, you can fill and roll 1 tortilla while the next tortilla is warming on the skillet.
Step 15
Preheat the oven to 425℉.
Step 16
Brush the tops of the taquitos with olive oil, then place into the oven for approximately 15 minutes, or until the edges start to turn dark golden brown.
Step 17
Drizzle with Roasted Red Pepper Crema and Mexican crema and garnish with scallions. Serve immediately.
