These are one of our favorite foods.
While fried food may not always be the healthiest of choices, we really enjoy making these crunchy little taquitos. Like many foods, once you add some spicy hot sauce or salsa, you've really got a tasty treat. I made a small pile for breakfast yesterday, and today I'll show you how I made them.
INGREDIENTS
Like many things, personal preference comes into play. For that reason the type of oil, cheese, and meat can all be substituted. Also, the quantity of each ingredient can be increased or decreased, so I'll just share the basics and you can modify it from there. Here's what you'll need.
- Small Corn Tortillas
- Cooking Oil (I used a blend of Olive Oil & Coconut Oil)
- Meat (I used Ground Beef)
- Cheese (I used Shredded Sharp Cheddar)
DIRECTIONS
On a griddle I begin to warm some corn tortillas. By warming them you will be able to roll them without having them break. If you heat them too much, they will become stiff and hard, so make sure just to warm them.
Brown you meat in a skillet. I like to thoroughly cook the meat before adding it just to make sure that no under-cooked meat makes it into the final taquitos. With the frying process thoroughly cooking it first may be unnecessary (since that step would most likely make sure it was cooked all the way) but I still take this precaution.
In a small skillet I also heat the cooking oil. Since the taquitos will be flipped in the frying process I like to have about a half inch to three-quarters of an inch worth of hot liquid oil in this skillet when I'm ready to use it.
Once the tortillas are warm and the meat is cooked, I add some cheese and meat to the tortilla and then roll it up.
Being careful not to allow them t unroll, I place them with the flap side down into the hot oil. By placing the flap side down the hot oil begins to crisp the tortilla so that it holds its form and does not unroll itself.
Eventually I get a small one-man assembly line going, with new tortillas constantly being warmed and new taquitos continuously being fried.
Once the bottom side of the tortilla is golden and crisp, I flip it and fry the other side. If they are left in the oil for too long they will become very hard, which is undesirable, so careful attention must be paid.
Once the taquitos have been fried to perfection I like to place them on a plate with some paper towel on, so that the paper towel can draw out any excess oil. After letting them cool slightly, it's time to enjoy them. As I mentioned earlier, so us, it's hot sauce and salsa, which compliments the flavors of these taquitos exquisitely!
As always, I'm 
and here's the proof:
proof-of-taquito
Until next time…
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