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Entree
Makes 12-15 tacos
5 minutes
25 minutes
Chef Tom Fraker
2 tablespoons Lard
2 packages Melissa’s Steamed Six Bean Medley
3 cloves Melissa’s Peeled Garlic - smashed
2 teaspoons Chicken Bouillon
4 tablespoons Chicken Stock or Broth
4 tablespoons Melissa’s Costa Azul
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
1 1/2 pounds Melissa’s DYPs® (Dutch Yellow® Potatoes) - diced small
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 package Melissa’s Soyrizo or Pork Chorizo
1 cup Oaxaca Cheese - shredded
12-15 Flour Tortillas
Canola oil for frying
Melt the lard, over high heat, and add the beans, garlic and bouillon. Continue to cook and mashed the beans.
Add the chicken broth and continue to cook and mash the beans for 3 minutes.
Stir in the Costa Azul, remove from the heat and set aside.
In a sauté pan, heat the olive oil and melt the butter. Add the potatoes, salt and pepper and sauté until they are tender, about 10 minutes. Stir in the soyrizo/chorizo and cook through about 10 minutes.
To make the taquitos, spread some of the beans onto half of a tortilla and top with the soyrizo mixture and some cheese. Roll the tortilla tightly like a cigar and secure it with a toothpick. Repeat for the remaining tortillas.
To finish the taquitos, heat the canola oil in a high sided pot to 375ºF. Fry the taquitos until golden brown, about 5 minutes. Serve with sour cream, Melissa’s Salsa or your favorite salsa.
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