Chorizo Taquitos

Prep Time: 15 Min | Cook Time: 30 Min


  • 1
    12 Corn Tortillas
  • 2
    8 oz. Fresh Chorizo
  • 3
    1/4 Cup Onion, Finely Chopped
  • 4
    1 Tbsp Butter
  • 5
    1 Tbsp Vegetable Oil
  • 6
    1 Potato, Cubed
  • 7
    1 Tbsp Char-Griller Original Seasoning
  • 8
    1 Tbsp Paprika
  • 9
    1/2 tsp Cumin
  • 10
    1 tsp Salt
  • 11
    1/4 Cup Cilantro, Chopped
  • 12
    1 Cup Shredded Colby Jack Cheese
  • 13
    Oil for Heating Up Tortillas
  • 14
    Queso Fresco and Cilantro for Garnish
  • 16
    1/2 Cup Sour Cream (Cilantro Lime Sour Cream)
  • 17
    Juice of Half a Lime (Cilantro Lime Sour Cream)
  • 18
    1 Tbsp Cilantro, Finely Chopped (Cilantro Lime Sour Cream)

Skip the freezer taquitos and make this Chorizo Taquito recipe at home! Fresh, delicious and super easy, these are sure to become a favorite for game day and beyond. 


1. Light grill for indirect heat and heat grill to 350

2. In a medium sized skillet, heat chorizo up thoroughly

3. Place on a paper towel lined plate, to drain access fat

4. Place butter and vegetable oil in the skillet

5. Add onions, potatoes, seasonings, and cilantro into the hot oil, stirring frequently until potatoes are crispy

6. Add chorizo and shredded cheese and stir until combined and melted, remove from heat

7. Brush both sides tortillas with oil (to make it easier, you can spray each side lightly with an olive oil cooking spray) and place in a dry clean pan or directly on the grill grates from a few seconds on each side

8. Place a spoonful of chorizo mixture into each tortilla and roll up tightly without breaking the tortillas.

9. When all tortillas are rolled up with filling, place them on a small greased cookie sheet

10. Place pan on grill for 30 minutes, flipping the taquitos halfway through

11. While taquitos are cooling, mix together all the dip ingredients in a small bowl

12. Serve taquitos drizzled with sour cream mixture, topped with queso fresco and cilantro

Print Recipe