Prepare your Avocado crema. Add the avocado, lime juice, sour cream, cilantro, and salt into a food processor. Pulse until smooth. Taste the sauce for seasoning and adjust accordingly. Then, spoon the sauce out and set aside.

Set aside a small strainer and a bowl underneath for the next step.

Heat a medium size saute pan to medium heat, and add in Cacique Beef Chorizo and the minced jalapeno. Cook for about 5 minutes, remove from the heat, and pour the chorizo mixture into the strainer, letting the fat strain through into the bowl beneath. Once the fat has strained through, spoon the chorizo out into a small mixing bowl and set aside.

Whisk together eggs and milk in a small bowl. In the same pan you used to cook the chorizo, add in the eggs. Lightly season with salt and pepper, and soft scramble the eggs, then set aside.

Heat about ¼ inch of oil in a medium size saute pan.

Have your assembly line ready - the Cacique Beef Chorizo, the eggs, and the Cacique Cojita Cheese. Heat the corn tortillas for about 20 seconds in the microwave until they are pliable and soft. Quickly fill each tortilla with about a teaspoon of chorizo, a tablespoon of eggs, and a teaspoon of cheese. Roll each tortilla up while they are warm and lay them seam side down on a plate. Don’t overfill the tortillas.

When the oil is hot, begin to add taquitos, seam side down, into the pan. Fry until golden, about 2 minutes on each side, then place on a paper towel lined plate.. Repeat until all the taquitos have been fried.

Plate the taquitos and, top with garnishes and avocado crema. Serve warm or reheat later in your oven on broil. Enjoy!