Rolled and pan-fried corn tortillas stuffed with RollinGreens Chorizo ME’EAT served with fresh garlic ranch dip.

Serves 2-4 People

Ingredients

For Chorizo ME’EAT

• 1 Bag RollinGreens Chorizo ME’EAT
• 2 cups water
• 3 tbsp olive oil
• 2 tsp vinegar

For the Taquitos

• 10 corn tortillas
• ½ cup avocado oil

For the Garlic Ranch

• 1 cup sour cream (optional dairy free alternative)
• 1 clove garlic
• ½ tsp granulated garlic
• 1 tsp dried onion flake
• 1/8 tsp salt

Instructions

1. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Chorizo ME’EAT and stir well.

1. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
2. For the taquitos, warm all tortillas. Add ¼ cup of cooked chorizo to one half of the tortilla and roll. Use toothpick to hold together. Repeat above step until all tortillas are filled and rolled.
3. Cover with damp paper towel or cellophane. Heat to medium a small pan and add oil. Once oil is up to temperature, add 3-4 rolls at a time. Turn each roll until golden brown on all sides. When the taquitos are finished getting crispy, place onto a plate with a paper towel. Repeat cooking step until all taquitos are finished cooking.
4. For the garlic ranch, in a small mixing bowl, add all ingredients labeled garlic ranch and mix.
5. On a serving plate, taquitos off to one side, placing the bowl of garlic ranch to the other side.

-Enjoy Chef Ko