I started making this recipe long before we moved down here to New Mexico. It is a family favorite. This recipe is one that when you start rolling those tacquitos you don’t stop ’til you run out of ingredients.
Tacquito is a Spanish word that basically means “little taco”, it is a small rolled up tortilla with filling. They are usually deep fried, or at least fried in oil.
Preheat deep fryer or fry pan with oil. If using fry pan put about 1/2 inch of veggie oil into the fry pan and heat to about 350 degrees (do not use olive oil because it will burn too hot and create lots of smoke)
- Veggie oil, enough to fill deep fryer or 1/2 inch oil in fry pan
- 1 – 2 packages small corn or flour tortillas (my family likes flour — I like corn)
- 1 jar of salsa
- Approx, 2 Cups of shredded precooked chicken or taco flavored beef
- 1 bag shredded cheddar or Mexican mix cheese
- 1 egg mixed in small bowl with approx 1 teaspoon. Water (for glue to hold the tortilla closed)
Take a tortilla and place a small amount of salsa, meat and cheese at one end. Without folding the sides inward, tightly roll the tortilla beginning at the end that has the filling.
Use a pastry brush or your finger to place some of the egg wash on the end of the tortilla to help hold it closed. (hint: your tacquito should be just a little larger than a cigar … or else you overfilled it).
Using the proper tool … NOT YOUR HAND, carefully place the rolled tortilla into the hot oil and cook until it is golden brown (do not cook any more than 3 or 4 at a time in a deep fryer because the temperature of the oil will drop and your tacquito will be soggy). When using a fry pan, turn the tacquito about every 1 minute to brown evenly.
Fill, roll and fry remaining tacquitos until all ingredients are gone or you run out of torillas — whichever comes first.Serve with guacamole, chopped tomatoes (or a pico de gallo) , lettuce and sour cream. Some salsa and hot peppers are good too!
Photo credit: photobucket.com/paulmark123