CHORIZO PUMPKIN TAQUITOS WITH SAGE CREMA
WHAT YOU NEED
- 1 cup vegetable oil
- 1 tablespoon Extra Virgin Olive Oil
- ½ cup red onion, diced
- 2 teaspoons fresh garlic, finely chopped
- 1 package (9 oz.) Cacique® Beef or Pork Chorizo
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup canned pumpkin puree
- 20 taqueria-style mini tortillas, about 4 inches in diameter
- FOR THE SAUCE:
- 1 cup Cacique Crema Mexicana
- 1/4 teaspoon salt (more to taste if desired)
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons fresh lime juice
HOW TO MAKE IT
- Heat a small 8-inch rimmed skillet over medium heat with the vegetable oil. For this, I use an 8-inch cast iron skillet. While that heats up, heat a large skillet over medium heat, and add the olive oil and onion. Sauté for 5-7 minutes, or until the onions become translucent. Add in the garlic and cook for a minute more. Add Cacique Chorizo to the skillet, and break it up, blending with the onion mixture. Cook for 2 minutes, or until it comes up to temperature, then add in the cinnamon, salt, and pumpkin puree, mixing well. Cook for 2 minutes longer, and remove from heat. Set aside.
- Allow the chorizo mixture to cool while you prepare your tortillas. Your 8-inch skillet with vegetable oil should be hot by now. Using tongs, give each small tortilla a dunk in the oil for about 3 seconds per side. Remove to a paper towel lined plate, using more paper towels to separate each layer of tortillas to remove the excess oil. We want to infuse the tortillas with a fat, so they become more pliable, and won't break while rolling. They should not brown at this stage.
- Use one tablespoon of filling, and spread it over a tortilla in a layer, keeping a ½ inch border. Roll the tortilla, secure with toothpicks, and repeat with the remaining tortillas until all of the filling is gone. Using tongs, place the taquitos carefully in the skillet, seam side down. Allow the taquito to fry on the seam side for 15 - 45 seconds, or until golden brown, crunchy, and has a good seal. Flip over, and cook for 15 - 45 seconds more, until golden brown. Reserve to a plate, freshly lined with paper towels. Repeat in batches until all taquitos are fried. Serve with the sage lime dipping sauce.
- FOR THE SAUCE: Mix all the sauce ingredients in a small bowl. Cover and refrigerate until ready to use, and up to a day before hand. The more it sits, the more the flavors will marry.
