This may not be the best time to post this recipe since most people are on the "gotta lose some weight" track right now, but I though "what the heck!". I like to go against the flow, so why stop that now?
This year for Christmas dinner, we made taquitos, rice and beans, with guacamole, salsa and sour cream. Yum! It was one of the crunchiest Christmas dinners in our family's history!
Since this is one of our favorites, I thought I would share a little how-to with you. As usual, it's done in my typical "a little bit of this and a little bit of that" way. Since my daughter is a vegetarian, we experimented with a no-meat version and had great results. Everyone liked them!
First up, you need to gather a few ingredients: one whole chicken (cooked and shredded), one can of black beans (rinsed and drained), one medium baked potato (cubed), about 60 corn tortillas (use half that amount if you only wish to make one kind--chicken or potato), and some vegetable oil. Also, some basic spices.
To prepare the chicken: I use the meat as is (salt and pepper added during the cooking process), but you can add spice if you like. Cumin, chili powder, garlic powder and oregano would work well. Personally I like to get the spice from the guacamole and salsa.
To prepare the bean mixture: Combine the beans and potatoes in a bowl. Add about 1 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. garlic salt and some pepper. Mix until combined.
Now you need to prepare the tortillas for frying. And you do that by frying them. Yes, these are fried twice. Do not let that scare you. These are worth eating!
Add about 1-1/2" of oil to the pan. All you need to do is to heat up your oil until adding a tortilla to it causes this to happen:
Fry each tortilla for approximately 20 seconds. All you want is for it to become flimsy. Do not fry it until it is hard.
***NOTE: I NEVER LET MY KIDS TOO CLOSE TO THE PAN WHEN I AM FRYING. IT'S DANGEROUS AS THE OIL WILL POP OCCASIONALLY.
Once the tortillas have all been dipped in the oil, you want to roll them up. On each tortilla add about 2-3 tablespoons of filling:
And roll them up like so:
Now back to the frying pan. You will place a few taquitos in the pan for about 3-4 minutes. You want them to be lightly browned before you remove them from the pan. Don't let them get too dark since they will continue to cook a little bit after they are removed.
Here is what your pan will look like:
When you are done you will have a lovely pile like this (well, your pile should be much larger--around 60 taquitos! Freeze some, if you need to.):
Taquitos are great for company and times when you need a lot of food. They also freeze and reheat well. Serve them with guacamole, sour cream and salsa.
***To make your own guacamole, simply mush up a couple of avocadoes and add the juice of one lime, some chopped onion and garlic, and salt and pepper to taste.