You can make these so many ways that I’ll just give you the basics. They all work.
So avoid those frozen things and make your own. It takes little time, and the taste will convince you that they should be a staple in your snack or dinner repertoire.
- A couple of dozen corn tortillas, 6″ ones are best.
- 1 lb of ground beef
- 1/2 medium onion, chopped
- 1 Hatch or Anaheim or Poblano chile, roasted, peeled, seeded and chopped
- 1 jalapeño or Serrano minced
- 1 tbsp chile powder (heat up to you)
- 1 tsp cumin
- 1 tsp granulated garlic
- 1 tsp oregano (Mexican if you can get it)
- salt and pepper
- 1 -2 c shredded cheese of your choice, Cotija, Monterey Jack, Cheddar or a mix)
- oil for frying
- Saute the ground beef in a saute pan with the onions, roasted and other chiles, and seasonings, until meat is done.
- Stack the tortillas and cover with a damp cloth and place in microwave for 30 seconds to warm up and make pliable.
- Heat oil (1 cup or more) in a separate skillet to 350°.
- Place a tablespoon of the meat mixture across the tortilla, a bit off center, add a bit of cheese and roll as tightly as you can, securing with a toothpick.
- Place in the heated oil for about 3 minutes a side until crispy.
- Drain on rack lined with paper toweling.
NOTES: You can do just about anything with these. Substitute shredded cooked chicken or pork, or shredded beef as the meat, or use shrimp or fish. Make vegetarian ones made with beans. Use any cheese you prefer. Serve with guacamole, sour cream, salsa, pico de gallo, or my Chile Tomato sauce (last post before this one) for dipping. Serve as finger food or by a plate with 3-4 taquitos apiece napped with sauce and additional cheese with sides of rice and beans.
SOURCE: Sherry Peyton