 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 3 |
|
The first taquito I remember eating was about 58 years ago at a little stand on Olvera Street; the birthplace of Los Angeles. In fact, it was in the little shop on the left of the photo. I had them there again about five years ago and nothing’s changed, except the guy who cooks them and that tourist lady wasn’t there all that time. Read more . Later, I ran into taquitos in Mexico, Sonora, I think; maybe Hermosillo or Guaymas. These were all beef taquitos, taquitos con carne but in El Desemboque, over on the golf coast, I had my first shrimp taquitos. Taquitos are also made with pork, goat, venison and chicken. Taquitos are easy to make, taste delicious and you can use any salsa you like. Okay, why not, but do yourself a favor and try the nopalitos, muy regalado. This recipe calls for Mexican shredded beef, Carne de Res Deshebrada, so if you are using mince meat or chicken you’ll need to cook those with some spices. Check out the Mexican shredded beef recipe and use some of those spices. Goza la vida. (Enjoy life. RJ . Ingredients:
• 1 lb (500g) mexican shredded beef. any cooked, well spiced meat or fowl will do. |
• 1 doz. corn tortillas |
• some toothpicks |
• oil for deep frying. |
Directions:
1. 1. Get out your beef and let it come to room temp. If you’re using mince or chicken you need to cook this with some spices.
2. 2. Heat abut 1/2 inch (12mm) of oil in a large skillet. The oil needs to be hot, about 350o F or 175o C.
3. 3. While the oil is heating warm the tortillas in the microwave or regular oven to get them soft. Place between tow towels to keep them warm.
4. 4. Put about 3 or 4 Tbs of the meat in a tortilla and roll it up nice and firm. Use a toothpick to keep it rolled up.
5. 5. Put the taquitos in the oil with the flap side down and cook on each side until they just start to turn a golden color. Don’t over-cook. You’ll need to do these in two or three batches.
6. 6. Remove from the oil and drain on paper towels or newspaper.
7. Serve with cactus sauce or guacamole and a good Mexican beer. Some like to sprinkle a bit of cheese on these. You can serve these as a main course; just add some beans and a fresh green salad. This will serve three for a snack or two for a main course.
|
|