Ingredients
½ lb chorizo
1 onion, diced
2 roma tomato, 1 for filling 1 for topping
1 jalapeno, diced
2 cup refried beans
½ cup shredded queso chihuahua
Oil for frying
Corn Tortillas
Lettuce
Salsa
Crema
Directions
Step 1
To a skillet on medium heat add in the chorizo, break into smaller pieces as it's cooking, cook for about 7 minutes.
½ lb chorizo
Step 2
Once chorizo is cooked, add in the diced onion, tomato & jalapenos, cook for about 4-6 minutes.
1 onion, diced
2 roma tomato
1 jalapeno, diced
Step 3
Add in the beans of your choice, homemade/store bought, mix the beans into the chorizo mixture. Then stir in the queso chihuahua.
2 cup refried beans
½ cup shredded queso chihuahua
Step 4
Once fully combined. Let the cheesy chorizo beans cool down while you get the tortillas ready.
Step 5
Wrap corn tortillas in paper towels and steam in the microwave for 30-45 seconds. This will help soften them up so that they dont break apart on you when assembling the tacos.
Corn Tortillas
Step 6
In a large skillet add your frying oil and set to medium high heat.
Oil for frying
Step 7
To each tortilla, spread 1-2 tablespoons of the chorizo/bean mixture, then fold the tacos in half. Or you can roll them like flautas if you'd like.
Step 8
Carefully slide the tacos into the hot oil and fry for 1-2 minutes per side. Place on paper towel lined plate while you finish frying the rest.
Step 9
Fill up each taco with toppings of your choice, I used lettuce, tomatoes, salsa & crema.
Salsa
Lettuce
Crema
2 roma tomato
Step 10
Enjoy
