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.
6 roasted and peeled Anaheim or New Mexico peppers
1/4 cup cilantro
juice of 1 to 2 key limes
Salt to taste
1 pound flank steak
16 to 20 corn tortillas
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.