Taquitos, flautas, dorados…love them all. A simple, but classic Mexican recipe. This was and still is one of my go to recipes to prepare for parties, game night or just because. They can be prepared ahead of time and can also be frozen for a future meal or snack.
For Salsa 6 roasted and peeled Anaheim or New Mexico peppers 2 jalapeños 2 tomatillos 1/4 cup cilantro juice of 1 to 2 key limes Salt to taste
For Taquitos 1 pound flank steak Water Salt 16 to 20 corn tortillas toothpicks Canola oil for frying
1. In a medium pot, cover the beef with water and season with a couple teaspoons of salt. Poach for 45minutes to 1 hour or until meat is tender. Remove from water and shred while meat is still warm, set aside.
2. Roughly chop the chile verde, jalapeños, tomatillos and cilantro. Transfer to blender, add lime juice and salt to taste. Pulse to blend until desired consistency, cover and set aside.
3. Wrap 6 tortillas with paper towels and place onto plate. Steam in the microwave for 40 to 50 seconds. They will be HOT, so be careful. Take about 2 tablespoons of beef and fill the tortilla on the side closest to you. Roll as tight as you can and secure with toothpick at the seam. I prefer to get all my taquitos filled and rolled before I start frying.
4. In a medium skillet or fry pan, preheat 2 1/2 cups of oil for 5 to 7 minutes at medium heat. Fry 5 to 6 taquitos at a time, but don’t overcrowd the pan. Fry for a few minutes per side or until crispy. Line a bowl with paper towels and transfer the taquitos in a standing position into bowl to drain. Serve with salsa. Yields up to 20 taquitos, depending on how much filling you add to each.
Tips~ Taquitos can be made ahead of time and them warmed in a 350 degree oven for 25 to 30 minutes. Freezer friendly as well.
Guacamole! Yes Please…and Thank You! I love the traditional guacamole I grew up with, but it’s fun to change it up once in a while and add some tasty add-ins. Bacon, feta cheese, pepitas and one of my all time favorites is pomegranate! Try it! Check out my picks for some of my favorite recipes for guacamole and then some.
2 ripe avocados, diced or mashed 4 Roma tomatoes, deseeded, diced 4 green onions, sliced or ½ white onion, diced 2 cloves of garlic, minced 2 serrano peppers, minced (seeds removed, optional) Juice of 2 key limes or 1 regular lime Handful of chopped cilantro Salt and fresh cracked pepper
1. Combine all of the ingredients in a bowl, adding a pinch of fresh cracked pepper and about 2 teaspoons of salt, stir well to combine. Serve right away, or cover with plastic wrap, directly onto the guacamole (keeps the air out) and refrigerate for 1 hour. Serve with chips as an appetizer or as a garnish for your favorite foods.
2. Almost anything goes! Variations: add chipotle peppers, habaneros, pepitas, bacon, grilled shrimp, crab, feta cheese, pomegranate, or mango!!
Creamy Avocado Tomatillo Salsa. Click onto picture to see full recipe @The Hispanic Kitchen
Chunky Avocado-Mango Salsa
2 mangoes, diced 2 avocados, diced 1/4 cup sweet red pepper, diced
1/4 cup yellow sweet pepper, diced
1/3 cup sweet onion, diced
2 green onions, chopped
1 serrano or jalapeno pepper, minced
1/3 cup, cilantro, chopped
1 tablespoon honey
juice of 2 keylimes(or 1 regular lime)
1/2 tablespoon of chile limon powder
Salt and fresh cracked pepper
Combine all of the ingredients, reserving the avocados, add 1 tsp. salt and 1/2 tsp. of pepper. Fold in the avocados, cover with plastic wrap and let it set for 30 minutes. Stir before serving and taste for salt.
Quick and Easy Avocado Hummus Blog Entry May 25, 2014
15 ounce can chick peas, drained and rinsed
1 large avocado
2 pickled or fresh jalapeños, roughly chopped
2 cloves garlic, sliced
1/4 cup cilantro
Juice of 1 lemon
4 tablespoons olive oil
1/3 teaspon white pepper
Salt to taste
Combine all ingredients in food processor, process until smooth, taste for salt.
Grilled Smoky Bacon Guacamole May 25, 2014
2 fresno peppers
1/2 large white onion
10 thick cut hickory smoked strips of bacon
* I grilled the chile peppers, onions and bacon on an out door grill. Grill the veggies until caramelized and charred and bacon until crisp. Chop and dice finely.
2 avocados, mashed
Juice of 1 lime
1/4 cup to 1/3 cup cilantro, chopped
1/3 teaspoon pepper
Salt to taste
Combine all of the ingredients, taste for salt. Serve right away or cover with plastic wrap, pressing all the air out. This will keep your avocados nice and green. Chill until ready to serve.
Spicy Garlic Guacamole with Sriracha. Click onto picture for full recipe @The Hispanic Kitchen
Roasted Garlic Tomato Salsa with Avocado. Click onto picture for full recipe @The Hispanic Kitchen
Lobster and Crab Avocado Salad with Habanero. Click onto picture to see full recipe @The Hispanic Kitchen
Mixed Pepper Guacamole with Crisp Radishes
1/4 white onion, finely diced 2 Roma tomatoes, seeded and diced 1 clove garlic, minced 1 serrano, sliced thin 1 chile guero, sliced thin 2 fresno chiles, sliced thin 2 tablespoons Chipotlé Tabasco hot sauce 1/4 cup cilantro, chopped 1/3 cup radishes, finely diced 2 avocados, diced or mashed 2 tablespoons lemon juice 1/4 teaspoon pepper Salt to taste
1. Combine all of the ingredients, reserving 1/2 of the radishes. Stir well to combine, taste for salt. Top with reserved radishes before serving.
2. If making ahead, cover the guacamolé with plastic wrap and press plastic down so in makes direct contact with the guacamolé. Keeping the air out will prevent your guacamolé from turning brown. Chill until ready to serve. Yields up to 6 servings
Sun Dried Tomato and Chipotle Gucamole. Click onto picture to see full recipe @The Hispanic Kitchen
This is one of the many tamale recipes I hold near and dear to my heart. In 2011 I was blessed with the opportunity to return to Monterrey, Mexico, the home of my parents Ramiro and Blanca. I had been without my parents for a few years already and had resigned myself that I would never return to Mexico. It was not until early 2011 that I finally came out of the dark ages and purchased a personal computer. I quickly connected with all my family in Mexico and a return trip to Mexico was inevitable! Of my Mom’s siblings, she still has four sisters, Amelia, Minerva, Rosa and Elvia. They are all awesome Mexican cooks. I had been preparing my mom’s version of chicken tamales for years,but I was lucky enough to have my cousin Patricia share fine details of the tamales de pollo recipe of my family. I share it with you now, to keep the family legacy going….
Tomatillo salsa with chile de arbol is a must for tamales!
For the Chicken Filling:
4 bone-in chicken breasts
Olive oil 1 medium white onion, diced 4 cloves of garlic, minced 5 roma tomatoes (add 1/2 cup water and blend), set aside 1/3 cup of pickled jalapenos, minced 1/4 cup of jalapeno brine 1/3 cup carrots, diced, cooked 1/3 cup potato, diced, cooked 1 tablespoon ground cumin Salt and fresh cracked pepper Reserved chicken stock
For the Masa
2 1/2 cups masa harina 2 1/2 cups warm chicken stock 3/4 cup shortening 1 teaspoon baking powder 2 teaspoons salt
*You will also need 24 to 30 cornhusk
1. Start by poaching the chicken breast in a pot filled with salted water for a good 40 minutes at a light boil. After the chicken is cooked, removed from broth onto plate and let cool.
2. Once chicken has cooled, shred all of the meat and set aside. In a pan, heat 3 tablespoons of oil to medium heat. Add the onions and garlic, cook for 5 minutes. Add all of the remaining ingredients, minus the salt. When it comes to a boil, reduce heat, taste for salt and add about 1/3 cup of reserved stock. Let it cook down and reduce for a good 30 to 35 minutes. Remove from heat and let it cool.
3. Combine the masa harina, baking powder, and salt in a large bowl. Add the warm chicken broth and using your hand, work it into a soft dough. In another bowl, melt the shortening in the microwave. Add the shortening to the masa and work it in with hands until you get a thick frosting consistency. If masa is too thick, add a little more chicken broth. Keep masa covered with plastic wrap until ready to use.
4. Prepare your tamale station. Soak the corn husk in hot water for a good 40 to 60 minutes. Place a heavy dish or pot to keep them submerged in water. Take a few of the husks, shake off excess water. Tear the husk so they are only about 4 inches wide. Place the corn husk lengthwise in the palm of your hand with wide side closest to you. Spread about 2 to 3 tablespoons of masa all over the bottom half of husk. Place 2 tablespoons of filling down the center of masa. Fold one side in, then the other so they are slightly overlapping. Fold the top flap down and lay the tamale seam-side down.
5. Prepare large(dutch oven style) pot to steam tamales, take a small metal steamer and place in the center of pot, expand out. Using a small bowl, turned upside down, set in the center. Pour in enough water to come up to 2 to 3 inches. Arrange all of your tamales standing up (open side up) around the bowl. Cover with a wet kitchen towel or extra corn husk. Cover tightly and turn heat to high to get a quick boil going, reduce heat. For the next hour and 10 minutes you will have to check the tamales every 25 to 30 minutes for water level, adding hot water as needed. Do not let it run dry. After they have been steaming for an hour pull one tamale out and let it cool slightly. If the corn husk pulls away easily from the masa, your tamales are done. If not, steam them for an additional 20 minutes. Remove from heat and let them sit, covered, until ready to serve. The tamales will firm up as they cool. Yields 24 to 30 tamales.
Tips~ If you want to add a little color and more flavor to your masa, add some chile ancho sauce or adobo while mixing the masa. When cooking a smaller batch of tamales, you will naturally use a smaller pot to steam them in. The tamales should fit slightly snug together so they don’t move around during the cooking time. If they fit too loose, the tamales may fall apart. Cooking times may vary, depending on your stove and also how crowded the pot is with tamales.
Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.