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–+ servings

Elk Linguica Taquitos

Servings 10

Ingredients

Making your own linguica sausage:

  • 1.5 pounds of ground meat a sausage grind is preferable, but not necessary for the taquitos
  • 2 tablespoons olive oil can incorporate finely chopped or ground meat fat here, but we use olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked or hot paprika
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried oregano or 2 sprigs fresh (leaves minced and stems discarded)
  • 1/2 teaspoon dried marjoram or 2 sprigs fresh marjoram (leaves minced and stems discarded)
  • 1 teaspoon salt
  • 2-3 tablespoons red wine if using a Portuguese wine, all the better

To Make Taquitos

    Filling:

    • 1.5 pounds linguica sausage
    • 1/2 cup finely diced Ortega chilies
    • 1/4 cup poblano peppers finely diced
    • 1/3 cup cilantro finely snipped
    • Juice of 1/2 lime
    • 1 cup grated mixed Mexican cheese

    Tortillas:

    • 10 7- inch flour tortillas can use any size tortillas here, but just adjust filling to each tortilla accordingly
    • 1/4 cup olive oil
    • Olive oil PAM

    Garnishes: lime wedges, cilantro sprigs, guacamole and salsa

      Instructions

      Linguica Sausage

      • Mix all ingredients in a large bowl. Now, you can either stuff into casings and smoke them or just use the meat mixture as is for the main ingredient in the taquito filling.

      Taquitos

      • Mix all of the filling ingredients in a large mixing bowl. Divide into 10 small balls and shape each of those into a log the same length as the diameter of your tortillas.
      • Place filling logs in the center of each tortilla and tightly wrap the tortilla around the filling. Place a cast-iron griddle over your barbecue or on top of the burners on your stove. Preheat the griddle over medium-low heat. Spray griddle with olive oil Pam or brush lightly with olive oil.
      • Place taquitos on the griddle and cook for about 16 minutes over low heat, turning four times to brown each side. Now, turn up the heat just slightly, to medium-low, and lightly brush the griddle with olive oil.
      • This next step takes requires some patience, because it’s smelling so yummy and you’re getting really hungry! But, continue cooking the taquitos until they become nice and crispy, just as if you had fried them. This process probably takes another 20 minutes or so, but you want to cook them slowly and turn them every so often in order to get the beautiful golden-brown crunchiness we all love in our taquitos.
      • Garnish with lime wedges and cilantro sprigs and serve with guacamole and your favorite salsa!