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Taquitos Recipe

   
 

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     Taquitos

Category   Appetizers
Sub Category   None

Ingredients
2 pounds leftover barbacoa beef, shredded
16-20 small yellow corn tortillas, no larger than 5-inches in diameter
Oil for frying
Hot Sauce, salsa and/or guacamole for dipping
 

Instructions
1. Preheat oven to 200F. Pour oil into a heavy medium pot until it reaches a depth of 2 inches. Heat oil over medium heat until it reaches 350F on a candy thermometer. 2. Working one at a time, quickly dip a tortilla into the hot oil for a few seconds until completely submerged you are not looking to crisp or cook the tortilla at this point, but rather, make it pliable. Remove the tortilla using tongs and drain it on several layers of paper towel in order to absorb the excess oil. Repeat this same dipping/draining procedure with the remaining tortillas.
3. To fill and roll the taquitos, place one of the pliable tortillas on a clean work surface and spoon on 2 large tablespoons or about 1.5 ounces of the shredded beef. Using your fingers, pinch shape the beef into a long, sausage like row just under the center line of the tortilla. Fold the bottom half of the tortilla up, over and around the filling, pulling snugly on the beef and rolling until you have created a tight cigar-like shape. Rest the rolled taquito seam-side down on a sheet pan covered with parchment paper and repeat with the remaining tortillas and beef. At this point you can freeze the taquitos for later frying or you can proceed to fry them straight away. If you plan to fry the taquitos directly after rolling, secure each seam with a carefully threaded toothpick to prevent them from unrolling in the hot oil.
4. Working in batches, fry the the taquitos until they are golden brown and and crispy throughout, about 5-6 minutes. Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings. 5. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole.


Originally Submitted
7/1/2013





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