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Recipe found here: https://www.hellofresh.com/recipes/.....0e247ef72316db
Thoughts: I usually eat taquitos with my hands but these need a fork and knife. Still delicious though! I had quite a bit of leftover meat however, and I know for a fact those tortillas couldn't have been stuffed any more than they were. Will I make them again? Maybe. They were tasty but I wasn't 'wowed' by them.
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Thoughts: I usually eat taquitos with my hands but these need a fork and knife. Still delicious though! I had quite a bit of leftover meat however, and I know for a fact those tortillas couldn't have been stuffed any more than they were. Will I make them again? Maybe. They were tasty but I wasn't 'wowed' by them.
Follow My Art Account:
Category Food / Recipes / Still Life
Species Unspecified / Any
Size 1280 x 960px
File Size 263.8 kB
Listed in Folders
They LOOK Yummy.
Checked the linked recipe, and looks sorts like an easy cross between taquitos and enchilladas.
Horrible as it sounds, traditional taquitos need to be deep-fried, or at least fried in a puddle of oil to get that perfect crisp to the tortillas. The meat is nice and, of course, tortillas are a Mexican food staple, but the GUACAMOLE is the star of that show.
I make them pretty regular, and they turn out consistently fab,
For construction, warm the meat and the tortillas.... roll meat inside and pin closed with a toothpick.
Secrets to getting them crispy without being oily are: make sure the oil is HOT (without smoking, of course)... canola oil is good because it's got a high smoke point, so can get them nice and hot because.... if they're not being fully immersed in oil, make sure the ENTIRE taquito is hot (meaning roll it around for even heating) just before removing from the pan... and finally, drain well by placing them in a tall bowl with a paper towel at the bottom.
...my preferred method. Hope that helps.
Checked the linked recipe, and looks sorts like an easy cross between taquitos and enchilladas.
Horrible as it sounds, traditional taquitos need to be deep-fried, or at least fried in a puddle of oil to get that perfect crisp to the tortillas. The meat is nice and, of course, tortillas are a Mexican food staple, but the GUACAMOLE is the star of that show.
I make them pretty regular, and they turn out consistently fab,
For construction, warm the meat and the tortillas.... roll meat inside and pin closed with a toothpick.
Secrets to getting them crispy without being oily are: make sure the oil is HOT (without smoking, of course)... canola oil is good because it's got a high smoke point, so can get them nice and hot because.... if they're not being fully immersed in oil, make sure the ENTIRE taquito is hot (meaning roll it around for even heating) just before removing from the pan... and finally, drain well by placing them in a tall bowl with a paper towel at the bottom.
...my preferred method. Hope that helps.
Nice thing is, don't need a huge kitchen for this.
Just need a pan that's 2-3" (~5-7cm) deep with ~1" (2-3cm) of oil in it. Roll them every minute or so for an even golden crisp
(edit: that's actually way more oil than necessary and likely to make a messy waste... cut that to 1/2-3/4" of oil (2-3cm) and be warned it WILL Spit and spatter, so be careful of burns)
Microwave oven helps since warming the tortillas meat (I use shredded CHK'N!) gets them soft and workable for rolling and frying.
If I ever get around to taking pics of my culinary art, will def post it here for ref.
Rock on.
Just need a pan that's 2-3" (~5-7cm) deep with ~1" (2-3cm) of oil in it. Roll them every minute or so for an even golden crisp
(edit: that's actually way more oil than necessary and likely to make a messy waste... cut that to 1/2-3/4" of oil (2-3cm) and be warned it WILL Spit and spatter, so be careful of burns)
Microwave oven helps since warming the tortillas meat (I use shredded CHK'N!) gets them soft and workable for rolling and frying.
If I ever get around to taking pics of my culinary art, will def post it here for ref.
Rock on.
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