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Chorizo: Chorizo is seasoned ground pork. It yields alot of fat so it needs to be cooked down. Once the fat is cooked it results in crispy bits of pork. Store bought chorizo varies in spices. It also varies in the parts used to make the chorizo some chorizo is meatier and some is made with majority organ meat. Check the packaging or use your favorite brand.
Sweet Potato: Sweet potato paired with spices work great together, It can really take it on alot of heat. The sweet potato cooked in chorizo absorbs all its flavor.
Eggs: Pillowy eggs are a great addition to the taquitos. Similarly to the sweet potatoes cooking the eggs next to the chorizo will absorb some fat and flavor.
Flour Tortillas: I prefer flour tortillas for breakfast tacos since they are softer. But if corn tortillas are preferred use them instead! Skip the rolling all together and just make tacos!
frying the chorizo: chorizo has alot of fat and seasoning. the key to great chorizo is cooking it down. When you think you’ve cooked it enough cook it some more. you want to cook out as much fat as possible to keep your finished product from being greasy.
grated sweet potato: with rolling in mind i prefer to shred my sweet potato. the residual heat effortlessly cooks the sweet potato. while cubing the potato may result in snags in the tortillas.
cooling and rolling: cool the filling prior to adding it in the tortillas your fingers will thank you. since this mixture isn’t huge a few minute without any heat will make your filling much easier to handle. when you can handle the filling you can generally get a tighter roll. place the taquitos seam side down when prepping the tortillas and when they are placed in the pan. cooking the seam first will stick and hold the tortilla together.
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