Crispy Fried Bean and Cheese Taquitos

Steps

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1. 1
   In a saucepan, add three clean New Mexico chile pods and optional chile árbol, cover with water, and bring to a boil over high heat. Once boiling, transfer the chiles to a blender.
   ≈0:18
2. 2
   Add one garlic clove, a piece of onion, one cup of pinto beans, one cup of bean broth, 1/4 teaspoon ground cumin, 1/4 teaspoon Mexican oregano, and 1/4 teaspoon salt to the blender. Blend until smooth.
   ≈0:38
3. 3
   In a pan over medium-high heat, add the chorizo and break it apart as it cooks until fully cooked. Reserve half of the cooked chorizo.
   ≈1:00
4. 4
   Add two cups of pinto beans to the pan with the chorizo and mix. Once heated through, mash the beans completely.
   ≈1:14
5. 5
   Add the remaining cup of beans and the blended sauce to the pan. Mix well, reduce heat to medium-low, and simmer for about 5 minutes until the mixture thickens. Taste and adjust salt as needed.
   ≈1:44
6. 6
   Turn off the heat and allow the bean filling to cool down.
   ≈2:03
7. 7
   Soften the corn tortillas using a comal or microwave to prevent them from tearing when rolling.
   ≈2:16
8. 8
   Fill each softened tortilla with bean filling, cheese strips, and pickled jalapeños, then roll tightly into a taquito shape.
   ≈2:24
9. 9
   Repeat the filling and rolling process with all remaining tortillas.
   ≈2:47
10. 10
    Heat oil over medium heat. Once hot, place the taquitos seam-side down in the oil and fry until golden brown on one side.
    ≈2:54
11. 11
    Flip the taquitos and fry the other side until golden brown as well.
    ≈3:02
12. 12
    Remove the golden taquitos from the oil, drain excess oil on paper towels, and repeat with the remaining taquitos.
    ≈3:09
13. 13
    Plate the taquitos on a bed of green sauce and top with crema, queso fresco, more cheese, cilantro, and onion as desired.
    ≈3:30