Just about everyone can appreciate the taste of a good taquito, so it’s always a good idea to add a recipe to your arsenal of food options. Let’s get started with this variation courtesy of Lauren Toyota’s “Hot for Food: Vegan Comfort Classics”.
- A small onion cut into chunks of an inch
- Guacamole, sriracha and sour cream (vegan or dairy) for serving
- Six trimmed scallions cut into chunks of an inch
- Corn tortillas (24) of about six inches
- Half of a stemmed and seeded small bell pepper cut into one-inch pieces
- One and a half cups of vegetable or canola oil
- Four halved garlic cloves
- Teaspoon of kosher salt
- A stemmed jalapeño pepper cut into one-inch pieces
- Teaspoon of ground cumin
- Three and a half cups of canned, cooked, drained and rinsed black beans
- Pair of teaspoons of ground ancho chile powder
- A cup of defrosted frozen corn
- One and a half cups of grated cheddar cheese (vegan or dairy)
Use a food processor to combine the jalapeño, onion, garlic, scallions, and bell pepper and then pulse until the ingredients are finely chopped, not pasty. Move the ingredients over to a mixing bowl and stir in the salt, beans, cumin, corn, ancho chile powder, and cheese. Taste the mixture and add some more salt if you feel it’s necessary.
Pour a pair of tablespoons of the oil into a large skillet using medium-low heat. Add as many tortillas to the skillet as you can fit without them overlapping, heating them up until they become soft. Each side should take about thirty seconds. Remove any excess oil before moving the tortillas over to a plate, stacking each done as you’re done. Repeat the process until all tortillas are complete and make sure to add oil as necessary.
Once the tortillas have cooled, pour the rest of the oil into the skillet using medium heat with a maximum depth of a half inch. Set a pair of rimmed baking sheets nearby and line one of them with paper towels.
The next step is to fill and roll the taquitos. Place a pair of tablespoons of filling across a tortilla and then roll it up tightly, making sure the seam side faces downward on the unlined baking sheet. Repeat the steps for the rest of the tortillas.
Once the oil is shimmering and you have about fix tortillas ready to go, place the tortilla seam side down on the skillet, making sure not to overcrowd. Cook the taquitos until the bottom becomes crispy with a dark golden brown color, the process should take about three minutes or so. Use tongs to safely turn the taquito over and cook the other side.
When ready, move the taquitos over to the paper towel-lined baking sheet you set aside earlier. Drizzle them with the sour cream and sriracha.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.