May 3, 2010

Vegan Taquitos

Beef Taquitos
1 tablespoon vegetable oil, plus more for vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean vegan ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
vegan sour cream

1. Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Warm tortillas and top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Or you could fry them deep in oil. Serve them hot with sour cream, guacamole, cheese, salsa.

Chicken Lime Taquitos
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 cup oil
1/4 cup fresh lime juice
2 lbs shredded vegan chicken
1/2 teaspoon salt
2 teaspoons minced garlic
1/4 cup roasted red pepper, julienned
1/3 cup pasilla chile, julienned
1/4 cup yellow onion, julienned
1/3 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
1/2 ounce fresh lime juice
18 corn tortillas
oil (for frying)

1. Combine first 5 ingredients for marinade.
2. Marinate chicken in mixture for at least 2 hours.
3. Drain chicken well and grill until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
4. Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
5. Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
6. To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
7. Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
8. Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
9. Drain well.
10. Serve them hot with sour cream, guacamole, cheese, salsa.

Bean & Cheese Taquitos
1 (16 ounce) can refried or other beans
1 1/2 tablespoons Tabasco chipotle pepper sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3/4 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
24 small corn tortillas
1 cup oil, for frying

1. Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
5. Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
6. Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
7. Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
8. Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
9. Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
10. Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
11. Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
12. Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
13. Serve them hot with sour cream, guacamole, cheese, salsa.

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