Chorizo Taquitos

By Bryan Washington

Updated Oct. 11, 2023

Chorizo Taquitos
Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(207)
Notes
Read community notes

Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish.

Featured in: These Taquitos Are an All-Night Breakfast of Champions

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Ingredients

Yield:4 to 6 taquitos
  • 1tablespoon neutral oil, such as canola
  • 1small onion, diced
  • 2garlic cloves, minced
  • 1jalapeño, diced
  • ½pound raw chorizo (casings removed, if necessary)
  • ¼teaspoon chili powder
  • ¼teaspoon ground cumin
  • ¼teaspoon black pepper
  • 2large eggs, beaten
  • 4 to 6(6-inch) flour tortillas
  • ½ to 1cup shredded pepper Jack cheese
  • Salsa roja or salsa verde (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

353 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 15 grams protein; 882 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.

  2. Step 2

    Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.

  3. Step 3

    Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.

  4. Step 4

    Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)

  5. Step 5

    Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.

Ratings

4 out of 5
207 user ratings
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Private Notes

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Cooking Notes

Dani

Note that this isn’t the Spanish chorizo you may be thinking, it is Mexican chorizo—a looser sausage, more like pork breakfast sausage texture. This is a standard weeknight quick dinner in my New Mexican household with papas fritas and eggs.

Lee Ellman

Great idea to veganize. Going to make my favorite tofu chorizo and my best tofu scramble and put them together on some good flour tortillas with a side of homemade pico de gallo. Thanks for the reminder.

Chris Hewitt

the chorizo I buy here in southern Arizona is quite well-spiced and doesn't need extra chili powder, cumin, or black pepper. I also find that when I fix this dish--which is quite frequently--that I use one egg per taquito.

Katherine in Richmond

This was delicious cooked exactly as written. I didn't have tortillas from the store on hand, so made some from scratch. This was a whole family thumbs up!

Marshall

This was great. I’d probably add another egg, honestly!

Amy K

Made this for breakfast with seitan Chorizo and cheddar cheese and it was delicious. Also I pan fried my taquitos after rolling them up but did not warm them before rolling.

Sara H

This is excellent with vegan chorizo! Highly recommend

Nishta

Another Bryan Washington winner! My eleven-year-old devoured these.

sjb

Fantastic dish! This is the second time we made it, and we added an extra 1/2 jalapeño since we love a little heat. This will definitely be in our regular rotation.

Rodviet

Yum! Delish. Omitted cumin as us mexicans don't use it in our meals. Otherwise, perfect! We also use Serrano a lot instead of jalapeño, but that's spicier so beware! And p.s. flautas are always corn tortillas! Taquito just means small taco

Anthony

Whataburger-inspired breakfast tacos? It would be hilarious if it wasn’t such a blatant disregard for Mexican/Mexican-American heritage.

Bill

Easy, quick, and enjoyable

Jackson B

Good chorizo to me means somewhat lower lard in the sausage, and not too much cayenne. I buy it so rarely I used high quality andouille (Cajun garlicky, warmishly spiced smoked pork sausage) instead. If like me you are many times the 16 - 24 age range, 3 or 4 ounces of meat is plenty to create a big breakfast for two. It came out with a nice texture and plenty of flavor. We skipped breakfast today to have this as brunch. Very tasty; I only wish I had opened my Father's Day sparkling brut!

me

Omitted egg. Served w onion & cheese. Pico de Gallo would be ideal accompaniment

Nicolai Hel

Regarding Chorizo, specifically the loose and delicious Mexican style, I will pan fry it all (usually two logs) and then set on paper towels to remove the grease and dry it out. You can then use the dry chorizo in your scrambled eggs, salads, cheesburgers, lasagne, etc... A great addition to almost anything needing a tiny or giant flavor boost.

Additions

Katharina - The side dish is a fried potato variation known as “tater tots.” Most supermarkets have them, in the frozen vegetable section.

TMo

I make a variation that is much quicker, and universally loved. 5 minutes to prepare. 1. take flour tortilla and warm in toaster oven (takes 1-2 minutes. 2. heat a pan and crumble Mexican chorizo sausage and fry for about 2-3 minutes. 3.

TMo

I make a variation that is much quicker, and universally loved. 5 minutes to prepare. 1. heat flour tortilla in toaster oven (takes 1-2 min.) 2. heat a pan and crumble Mexican chorizo sausage (we buy Ole brand here in Florida) and fry for about 2-3 minutes. 3. add a little olive oil to the pan; do not overcook sausage 4. Drop two eggs in the pan and scramble in the pan with sausage and egg. (OR, beat eggs in a bowl and add milk, then scramble in pan with chorizo). 5. Eggs on tortilla - eat!

Shaun H

I'm looking forward to making these, but as a native San Diegan I have to say, if it's not rolled and fried, it's not a taquito, it's a taco. And if a taquito is made with a flour tortilla, it's a flauta.

Linda

Growing up among many latino households, we all agree with you Shaun H.: flautas are made with flour tortillas; taquitos are made with corn and both are rolled. IF they are flat, they're tostados!

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