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| Taquitos |
| Ingredients Protein of your choice [see Cook’s note 1] 3 tablespoons cooking oil 1 medium white onion, diced 2 bell peppers, diced 1 15 ounce can chopped tomatoes 3 tablespoons chili powder 2 whole garlic cloves 1 1/2 teaspoon cumin 2 teaspoons fresh oregano, minced 2 cups stock [see Cook’s note 2] Sea salt, to taste 24 flour tortillas Method In a large sauce pan, add oil until shimmering and wisps of smoke appear. Add onion and diced pepper. Reduce the heat to medium. Add the shredded meat and cook 3 or 4 more minutes. In blender add tomatoes, chili powder, garlic, cumin and oregano. Pour mixture into sauce pan with the meat and add the stock. Bring to boil, cover and simmer over medium heat, 15 to 20 minutes; salt to taste. Heat oil in skillet and cook tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain on a rack. Strain the meat and add approximately 2 tablespoons to center of each tortilla. Roll the tortilla around the filling into flute shape; moisten the edge to facilitate sticking [secure with a toothpick for extra security]. Place on a baking tray and continue filling and rolling until all the tortillas are filled. Fry taquitos approximately 2 to 3 minutes or until tortilla holds its shape, turning once. Remove and serve with sour cream and guacamole on the side. Taquitos are best on the softer side, not to crispy. Cook’s note 1: You will need approximately 2 cups of cooked and shredded meat. Make taquitos with cooked and shredded beef, chicken, pork, duck or chopped shrimp, lobster or crab. Cook’s note 2: Chicken stock is a good all purpose stock, but if you are making beef, pork or duck taquitos, consider using beef stock; vegetable or seafood stock [if available] works best with the seafood.. |
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