Mexican sausage rolls
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 14
Complexity: easily
Servings: 14
Nutritional value per serving:
Calories 263, total fat 20 G., saturated fats 6 G., proteins 10 G., carbohydrates 11 G., fiber 2 G., cholesterol 32 mg, sodium 559 mg, sugar 1 G.
Calories 263, total fat 20 G., saturated fats 6 G., proteins 10 G., carbohydrates 11 G., fiber 2 G., cholesterol 32 mg, sodium 559 mg, sugar 1 G.
Spicy chorizo sausage adds a Latin American twist to this classic appetizer. It's made with Mexican chorizo (not to be confused with the dry-cured Spanish sausage!), wrapped in tortillas and pan-fried—quick and easy, no messy dough required. Serve with velvety avocado cream and pico de gallo salsa.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 raw Mexican chorizo sausages (about 450 g)
- 3 tablespoons of vegetable oil
- 1 ripe avocado
- 1/4 cup fresh cilantro leaves
- 1/4 cup sour cream
- Juice of 1 lime
- 4 wheat tortillas, 15 cm in diameter.
- 0.5 cups canned refried beans
- 3/4 cup grated sharp cheddar
- Prepared pico de gallo salsa, ready to serve
- Additional device: toothpicks
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Recipes with similar ingredients: tortilla, baked beans, cheddar cheese, sausages, pico de gallo sauce, sour cream, lime juice, Avocado, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line a baking sheet with foil.
- Toss the chorizo with 1 tablespoon of vegetable oil on the prepared baking sheet and bake, turning the sausages halfway through, until cooked through, 25-30 minutes. When cool enough to handle, carefully remove the casings, being careful not to break the sausages.
- Meanwhile, cut the avocado in half, scoop out the flesh, and place it in a food processor. Add the cilantro, sour cream, lime juice, 3/4 teaspoon of salt, and a pinch of freshly ground black pepper and process until very smooth. Transfer the avocado cream to a small bowl, cover, and refrigerate until ready to serve.
- Place a tortilla on a work surface and spread 2 tablespoons of refried beans, leaving a 1/2-inch border. Sprinkle evenly with a quarter of the grated cheddar, leaving a 1/2-inch border. Place a cooked chorizo sausage on the bottom edge of the tortilla and roll it up tightly. Pierce the outer edge with a toothpick to seal. Repeat with the remaining tortillas, beans, cheddar, and chorizo.
- Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Place 4 rolls in the skillet. If they start to brown too quickly, reduce the heat to medium. When one side is golden brown, rotate the rolls a quarter turn. Cook until crispy on all sides, about 5 minutes total.
- Transfer the rolls to a cutting board and let cool for 30 seconds. Using a serrated knife, cut each roll into 6 equal pieces. Arrange the pieces cut-side down on a platter. Drizzle with avocado cream and add a little pico de gallo to each piece.
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