Wednesday, August 24, 2011

I usually double or triple this recipe!

Homemade Taquitos
Prep time: 1 hour     Cook time: 20 minutes, at 425F        Servings: 12
1 Tbsp high heat oil or clarified butter
2 tsp cumin seeds
1 jalapeno pepper, finely chopped and seeds removed (optional)
3 garlic cloves, minced
1 medium onion finely diced
1 tsp dried oregano
1 tsp chili powder
1 tsp salt
½ cup cilantro, chopped
2 Tbsp lime juice (optional)
1 cup grated cheese of choice (optional)
1 can canned black beans, rinsed and well-drained OR 4 cooked and diced med white or other boiling potato (I sometimes used canned with great results) OR approx. 12 oz of cooked chicken
12 tortillas
Extra high heat oil, (coconut, clarified butter or grapeseed are good choices) for brushing on the taquitos.
In a medium skillet over medium heat, heat the oil, add the cumin seed and fry for about 30 seconds. Add chopped jalapeno and garlic, stir then immediately add onion oregano, chili powder and salt.
Saute for 5 minutes. Add drained beans (or other option) and sauté until heated through. Remove from heat and let cool slightly. If using beans or potato, mash lightly. Add cilantro and lime if you're using and mix thoroughly.
Soften tortillas (steam for 10 to 15 seconds).
Place 2 tbsp of filling on each tortilla, leaving a ½ inch edge free. Add cheese (if using). Roll tightly. Brush with oil.
Bake on parchment lined sheet (trust me, this makes for easy removal and clean up-yay!) at 425F for about 20 minutes until crisp.
These freeze and reheat well.

Recipe adapted from Birgitte Antonsen, TTP, All rights reserved
Professional Whole Food Chef, Culinary Educator and Nutritional Therapist, Nature's Way Food


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