We continue onto Week 2 of College Football, which means another delicious Football bite! Todays recipe for Bean and Beef Taquitos are the perfect hand-held snack for your next tailgating party. They can even be prepared up to 24 hours beforehand! Just prepare them, cover with damp towel, and keep in the fridge until ready bake.
I’ve included directions to either deep fry or bake, whichever you prefer. I have made them both ways, but I prefer them baked because the deep fried ones can get oily and chewy. Besides, it’s a hassle to heat splattering oil in a pan. So what are you waiting for? Score big with this crowd-pleasing recipe!
Yield: Makes 12 taquitos
For the Taquitos:
1 cup plus 4 teaspoons vegetable oil
1/2 pound 90% lean ground beef
1 cup canned pinto beans, rinsed
1 onion, halved and sliced thin
2 jalapeño chiles, stemmed, seeded, and minced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 (8-ounce) can tomato sauce
1/2 cup water
3 tablespoons minced fresh cilantro
Salt and pepper
12 (6-inch) corn tortillas
1 large egg, lightly beaten
For the Avocado Sauce:
2 avocados, halved, pitted, and chopped coarse
1/2 cup plain Greek yogurt
1/4 cup water
3 tablespoons lime juice (2 limes)
2 tablespoons minced fresh cilantro
Salt and pepper
For The Taquitos: In a 12-inch nonstick skillet over medium-high, heat 1 teaspoon oil until just smoking. Add beef and cook, breaking apart meat with wooden spoon, until no longer pink, about 5 minutes. Transfer to a fine mesh strainer and all to drain while you prepare the rest of the recipe.
In a medium bowl, mash beans to paste with potato masher or fork; set aside.
In the now-empty skillet heat 1 tablespoon oil over medium heat until shimmering. Add onion and cook until lightly browned, about 5 minutes. Add jalapeños, garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Add mashed beans, tomato sauce, water, cilantro, ½ teaspoon salt, and ½ teaspoon pepper. Stir in drained beef and cook, until mixture has thickened, about 10 minutes. Season with salt and pepper to taste. Transfer to bowl; set aside to cool, about 20 minutes.
Line a rimmed baking sheet with parchment paper. Set a wire rack inside a second rimmed baking sheet. Wrap 6 tortillas in a wet paper towel; place on plate and microwave until hot and pliable, about 90 seconds. Working with 1 tortilla at a time, brush edges of the top half of each tortilla with egg. Spoon 3 tablespoons of filling onto the lower half of each tortilla and roll tightly and place seam side down on lined baking sheet. Cover with clean damp towel. Microwave remaining 6 tortillas and repeat with remaining filling. (Taquitos can be made up to 24 hours in advance, covered with damp towel, wrapped in plastic, and refrigerated.)
To Fry the Taquitos: Heat oven to 200 degrees. Heat remaining 1 cup oil in a 12-inch nonstick skillet over medium-high heat until 350 degrees. Place 6 taquitos, seam side down, in oil and fry until golden, about 5 minutes. Flip and fry until second side is golden, about 3 minutes longer. Transfer to wire rack and place in oven to keep warm. Repeat with remaining taquitos.
To Bake the Taquitos: Heat the oven to 425 degrees and spray a baking sheet with cooking spray. Lightly brush each taquito with oil and sprinkle with salt. Bake 15-18 minutes, or until the tortillas are crisp and golden-brown.
For the Avacado Sauce: Meanwhile, combine avocados, sour cream, water, lime juice, and cilantro in the bowl of a food processor fitted with the metal blade. Process until smooth. Season with salt and pepper to taste. Cover with plastic until ready to serve. Serve taquitos with sauce.
Source: adapted from Cook's Country, June/July 2012
If you missed my College Football Bite from last week, here’s the Buckeye Brownies:
Week One: Buckeye Brownies
One Year Ago: S’mores Rice Krispies Treats
Two Years Ago: Cherry Bon Bon Cookies
Three Years Ago: Zucchini Bread