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Spicy Chorizo Taquitos with Garlic Ranch Dip

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


Serves: 2-4 People for Appetizer

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water (Chorizo)
  • 3 T olive oil (Chorizo)
  • 2 t vinegar (Chorizo)
  • 10 corn tortillas
  • ½ cup oil (any vegetable oil will work)
  • 1 cup sour cream (Garlic Ranch)
  • 1 clove garlic (Garlic Ranch)
  • ½ t granulated garlic (Garlic Ranch)
  • 1 t dried onion flake (Garlic Ranch)
  • 1/8 t salt (Garlic Ranch)



  • Add 2 cups water to a medium pot or pan.
  • Add olive oil and vinegar to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Chorizo pack and add contents. Stir well.
  • Stir a few times throughout the cook, cook for 7-10 minutes or until most of the moisture has evaporated.
  • 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.
  • Cover with damp paper towel or cellophane.
  • In a small mixing bowl, add all ingredients labeled garlic ranch. Mix.
  • Place Ranch into serving bowl. Place into refrigerator.
  • In a small pan, heat to medium and add oil.
  • Once oil is up to temperature, add 3-4 rolls at a time.
  • With tongs, turn each roll until golden brown on all sides.
  • Once the taquitos are finished getting crispy, place onto a plate with a paper towel.
  • Repeat cooking step until all taquitos are finished cooking.
  • On a serving plate, add three taquitos off to one side, placing the bowl of garlic ranch to the other side.
  • Add three more taquitos on the top of the other three, placing them on a 90-degree angle.
  • Repeat last step but using two taquitos, finishing the tower with just one.

    -Enjoy Chef Ko