Spicy Chorizo and Potato Taquitos with Avocado Crema

Ingredients

• 1 lb Soy chorizo
• 1 lb Potatoes
• 1/2 Onion
• 2 cloves Garlic
• 12 Corn tortillas
• 1 Avocado
• 1/4 cup Dairy-free sour cream
• 1 tbsp Lime juice
• 2 tbsp Cilantro
• 1 tbsp Olive oil
• 1 tsp Chili powder
• 1/2 tsp Cumin

Instructions

1. 1Preheat your oven to 400°F (200°C). While the oven heats, place the 1 lb of potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly, then dice them into small cubes.
2. 2While the potatoes are boiling, finely chop the 1/2 onion and mince the 2 cloves of garlic. Heat the 1 tbsp of olive oil in a 12-inch skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
3. 3Add the 1 lb of soy chorizo, the diced potatoes, 1 tsp chili powder, and 1/2 tsp cumin to the skillet with the onions and garlic. Cook for 8-10 minutes, breaking up the chorizo with a spoon, until the chorizo is browned and heated through. Remove from heat.
4. 4Warm the 12 corn tortillas, one at a time, in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds, until they are soft and pliable. This will make them easier to roll.
5. 5Spoon about 2-3 tablespoons of the chorizo and potato mixture onto the center of each warmed tortilla. Roll each tortilla up tightly to form a taquito. Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper.
6. 6Brush the tops and sides of the taquitos with a little more olive oil (you can use a small amount from the 1 tbsp already listed if needed, or assume a small extra amount is available). Bake in the preheated 400°F (200°C) oven for 15-20 minutes, or until the taquitos are golden brown and crispy.
7. 7While the taquitos are baking, prepare the avocado crema. Halve and pit the 1 avocado, then scoop the flesh into a blender or food processor. Add the 1/4 cup dairy-free sour cream, 1 tbsp lime juice, and 2 tbsp cilantro. Blend until completely smooth and creamy. Season with a pinch of salt if desired (salt is not listed, so omit if strictly following).

Substitutions

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