Football Food Pick of the Week: Chorizo Taquitos
I've eaten an entire platter of these before I had a chance to put them out for my guests.
The Chorizo Taquitos, courtesy of Sandra Lee from Food Network's 'Semi-Homemade Cooking', is a perfect recipe for game day. They're small, they pack a punch, and the recipe is easy but goes a long way.
The only difficult part in dealing with chorizo is you can't find it ground and not already cooked. Most supermarkets carry packaged chorizo in links, and they're pre-cooked. If you can find it un-cooked, great, that's perfect, if not, no big deal. Just remove the casing (or as much as you can) from the links and ground up via food processor.
On to the recipe...
1 (16-ounce, bulk) package beef chorizo sausage
1 cup medium chunky salsa, drained
1 cup shredded mild cheddar cheese
6 fajita-size flour tortillas
1/4 cup sour cream
Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise.