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| Taquitos con Salsa | ||||||||
| I was a chef at a seaside restaurant, El Carbon, in Mexico. Initially, as a classicaly trained French Chef, I was a fish out of water. Mexican cuisine was so foriegn to me but I stuck with it and grew to love it. The spices. The flavors. All of it. This is the first recipie that I developed using my new found knowledge of Mexican/Latin cuisine. |
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| You will need 1/2 pound of ground sirloin. You should try to get a mixture of 80% meat and 20% fat. It gives the dish more flavor. Chop 1 large spanish onion and 8 cloves of garlic. Heat 1/2 cup of vegetable oil in a heavy duty skillet. Add the onion and garlic. Saute until the garlic has a slight golden color. Add the meat and cook until there is no pink left. Pour the meat mixture on to a paper towel and allow the excess fat to drain off. The fill small tortillas with the meat mixture and wrap tightly. If you do not wrap it tight enough the meat mixture will leak out. Heat 2 cups of vegetable oil in a large pot. You can begin frying the taquitos when the temperature of the oil is 375 degrees. Remove from oil as soon as they develop a dark golden brown color. For the salsa, finely chop 3 cups of Cilantro, 4 cloves of garlic, and 3 jalepeno peppers. Put them in a large bowl. Empty 1 24oz can of diced tomatoes into the bowl. Stir. To serve plate the taquitos and pour the salsa over top of them. Enjoy with a cold glass of sangria. Ole!! |
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