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Thanks to Soy Connection by the United Soybean Board and Latina Bloggers Connect for making this post possible. All comments, opinions and my love for antojitos are my own.
My Mexican family is large enough that we throw a party pretty much every week. Birthdays, anniversaries, quinceañeras, retirements, weddings, religious holidays, you name it and we’ve got it! What that means is a lot of cooking is always going on, and today’s recipe for Taquitos Dorados (which translates as Little Golden Tacos) is just perfect for these sorts of occasions. Everyone likes them, including the kids; they are quick and easy; they can be served hot or cold; and they are versatile, easily customized with an assortment of options for fillings and toppings.
Having said all that, they also work great for every day meals, precisely for the same reasons they work great at the big parties.
I like to crisp them up using soybean oil. It’s a great choice because it has the benefit of a very clean, neutral flavor, and doesn’t compromise the taste of traditional dishes. Also, it doesn’t hurt that soybean oil is a great source of vitamin E and has 0 grams of trans fats per serving.
I use dryer meats intentionally, because you don’t want the filling to come out of the taquitos when you are crisping them. The toppings will give you plenty of moisture balance. Anyway, I think you’ll like these little golden tacos. We do.
Oh, and before I forget, after checking out the recipe, check out my tip below to find out how to enter for a chance to win prizes like $100 gift cards from the United Soybean Board. Very cool. Enjoy!
Chicken and Linguica Taquitos Dorados
- Makes 25 taquitos
- Estimated prep time: 15 minutes
- From start to finish: 45 minutes
- 10-11 oz (250 gr) chicken meat, cooked and shredded
- 4 oz (125 gr) cooked linguica, chopped in small cubes
- 3 oz (aprox 100 gr) Turkey Pastrami, finely chopped (you can find this in the Deli section in your supermarket)
- 1/2 teaspoon salt
- 25 tortillas
- 3/4 cup soybean oil (there’s a good chance you already have it in your pantry as over half of vegetable oil used in homes is soybean oil. Who knew?)
Combine chicken, linguica and turkey pastrami meats, add salt and set apart.
Heat tortillas in batches of 6 in the microwave (depending on your microwave it can take from 1 minute to 1 minute and 10 sec). If you have a comal, even better! Heat them up and put them in a tortilla warmer.
Take one tortilla, add meat, it should be enough to spread from one side to the other, but make sure you don’t overfill it. Roll the tortilla tightly, set apart. Repeat until you have rolled all the tortillas.
Have a plate covered with paper towels or brown paper bags nearby to help absorb any excess oil when taquitos are done (when done just right, there should be very little).
Heat oil in a pan. When oil is hot, carefully add one taquito at a time. My pan fits 6 taquitos at once. Turn them over after 12-14 seconds (they burn easily so please stay with them). You may need to turn a third time if one of the sides is not golden.
Transfer taquitos to plate and fry the next batch, repeat.
Serve warm or cold either with salsa verde or your favorite salsa…
… or on top of a bed of avocado, lettuce, sour cream, or anything else you like.
That’s it! Yum!
Now, for that contest I mentioned. The United Soybean Board invites you to check your vegetable oil container and upload a photo of the oil ingredients label, highlighting its soybean oil content, for a chance to win a $100 gift card. To enter, visit Share Your Label here. The contest is now open and will run for the next 5 weeks until July 16th! Good luck! Please come back and let me know if you win!
And for more information about the benefits of soybean oil please click here.
Enjoy your summer, your family and your taquitos!
This is a sponsored collaboration on behalf of United Soybean Board #SoyParaSoy and Latina Bloggers Connect. However, all opinions expressed are my own.