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Mexican Taquitos
Yield: 50 Rolls
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| Ingredients |
Lb. |
Oz. |
Method |
| Chorizo, uncooked |
2 |
- |
- |
| Diced onion |
1 |
- |
- |
| Minced, fresh, seeded jalapeño peppers |
- |
8 |
- |
| Frozen (thawed) or refrigerated liquid whole egg |
1 |
8 |
Blend. |
| Garlic salt |
- |
.75 |
- |
| Chopped fresh cilantro |
- |
3 |
Combine, set aside. |
| Shredded Monterey Jack cheese |
1 |
- |
- |
| Shredded Cheddar or Colby cheese |
1 |
- |
- |
| Egg roll wrappers (50, 6.5 inch) |
2 |
7 |
- |
| Vegetable oil or shortening |
- |
As needed |
Heat to 375°F. |
| Total approximate weight |
9 lb. |
10.75 oz. |
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Instructions
Cook chorizo over medium heat 3-4 minutes, breaking into small pieces; drain. Stir in onion and pepper; cook until meat is browned. Stir in eggs and cook 2 minutes. Stir in cheeses; cook until eggs are firm with no visible liquid egg remaining. Portion approximately 1/4 cup egg mixture near top of a wrapper. Roll up, cigar-style. Fry in hot oil 2-3 minutes, until golden. Drain; serve immediately.
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