Monday, September 20, 2010

Chipotle Taquitos

I was craving Mexican food, but wanted something a bit different. I gave a new idea a whirl, and I was glad I did!

R quickly deemed these, "a make again!"

Normally taquitos are fried, but these crisped up really nicely in a hot oven. Be sure to preheat your cookie sheet prior to adding the taquitos, so when you place them on the tray, they will crisp up on the bottom.

Chipotle Taquitos

2 tablespoons vegetable oil, divided use
1 medium onion
4 cloves garlic
1/4 teaspoon oregano
1/4 teaspoon salt
1 banana pepper, deseeded and deveined, minced
1 chipotle pepper in adobo sauce, diced
1/4 cup salsa
1 - 15 oz can black beans, drained and rinsed
1/2 cup water
1/2 cup light sour cream
20 corn tortillas
4 cups water
optional toppings: sour cream, salsa, guacamole

Preheat oven to 425 degrees. Place a cookie sheet in the oven to preheat too.

In a medium skillet, heat 1 tablespoon oil over medium high heat and add the onion. Cook for 2 minutes. Add the garlic, cook for 2 minutes. Add the oregano, salt, banana pepper and chipotle and cook for two minutes.

Add the salsa, black beans and water and bring to a simmer. Simmer 5-6 minutes or until the water has evaporated. Remove from heat.

With a pastry blender or the back of a large fork, mash the mixture slightly. Add the sour cream.

Bring 4 cups of water to a boil (can use the skillet for this too, even if it is slightly still dirty). One at a time, dip a corn tortilla into the water for 1 second.

(This allows the tortilla to be malleable enough to roll without breaking. However, if you leave it in the hot water for more than a second, it begins to fall apart)

Place the tortilla on a plate, top on one side with 1-2 tablespoons of the chipotle mixture, and roll up like a cigar. Place on a tray while you finish the rest of the tortillas.

Take the remaining one tablespoon of oil and brush it on the hot cookie tray with a pastry brush, or alternatively, use cooking spray. Place the taquitos on the tray and bake for 15 minutes, or until the edges begin to brown a bit.

I can picture myself making these for the boys for an "I'm so ravenous" after-school treat when they are teenagers. But for now, they make a really seriously tasty dinner.

Life is sweet,


Deep in the Heart said...

Love, love, love taquitos! Thank you for this one. We have a yummy chimmichanga recipe with a similar technique.

The Sunflower Striders said...

dinner tonight thanks to Sweet Peas and Pumpkins... I could eat just the filling like frosting on a spoon