Ingredients with Measurements:
- 1 can of refried beans
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped onion
- 1/4 cup of chopped cilantro
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- Salt and pepper, to taste
- 10-12 small flour tortillas
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for removing taquitos from oil
Step-by-step instructions:
1. In a mixing bowl, combine the refried beans, shredded cheese, chopped onion, chopped cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
2. Heat a small skillet over medium heat. Warm the tortillas one at a time, flipping them over after 10 seconds, until they are soft and pliable.
3. Spoon about 2 tablespoons of the bean and cheese mixture onto the center of each tortilla. Roll the tortilla tightly around the filling, tucking in the sides as you go. Secure the taquito with a toothpick.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Carefully place the taquitos in the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.
5. Use tongs or a slotted spoon to remove the taquitos from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Serve the taquitos hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- Makes 10-12 taquitos
Nutritional information:
- Calories: 190 per taquito
- Fat: 9g
- Carbohydrates: 20g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of shredded cheese you prefer, such as Monterey Jack or pepper jack.
- If you don't have cilantro, you can use parsley or omit it altogether.
- You can use corn tortillas instead of flour tortillas if you prefer.
Variations:
- Add cooked and shredded chicken or beef to the bean and cheese mixture for a meatier taquito.
- Swap out the refried beans for black beans or pinto beans.
- Add diced green chilies or jalapeños for a spicy kick.
Tips and tricks:
- Make sure the tortillas are warm and pliable before rolling them around the filling.
- Don't overfill the taquitos, or they may burst open during frying.
- Use toothpicks to secure the taquitos, but be sure to remove them before serving.
Storage instructions:
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat taquitos, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the taquitos on a platter and serve with a variety of dipping sauces, such as salsa, guacamole, or sour cream.
Garnishes:
- Top the taquitos with chopped tomatoes, diced avocado, or sliced jalapeños for added flavor and color.
Pairings:
- Serve the taquitos with a side of Spanish rice and beans for a complete meal.
Suggested side dishes:
- Spanish rice and beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the taquitos burst open during frying, try using less filling or securing them more tightly with toothpicks.
Food safety advice:
- Be careful when frying the taquitos, as hot oil can cause burns.
- Make sure the taquitos are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Taquitos originated in Mexico and are a popular street food in many parts of the country.
Flavor profiles:
- The refried beans and cheese give these taquitos a creamy, savory flavor, while the cumin and chili powder add a subtle spice.
Serving suggestions:
- Serve these taquitos as an appetizer or main dish for a Mexican-inspired meal.
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Region: Mexican