The Times - Serving Waitsburg, Dayton and the Touchet Valley

Some of the most popular and recognizable foods of Mexico fall into the category of small bites called antojitos, which can be found across the country sold in markets or from street vendors. Translated as "little cravings", these savory dishes, including tacos and chili rellenos, are often served as appetizers or as midday snacks. One of my favorites, taquitos or flautas, are tortillas rolled with flavorful fillings and fried crisp. Perfect served with an array of different salsas, guacamole or crema, these delightful bites make a fun finger food for a party.

Ingredients:

1 tablespoon olive oil

½ small onion, diced

2 garlic cloves, minced

1 pound ground beef

1 tablespoon tomato paste

1 teaspoon ground chili

1 teaspoon ground cumin

½ teaspoon dried oregano

Salt

2 chipotle peppers in adobo sauce, minced (optional, see notes)

¼ cup water

15 to 18 corn tortillas

1 ½ cups Colby Jack cheese, shredded

Neutral oil for frying or baking

Directions:

In a large skillet, heat olive oil over medium-high heat. Add the onion and sauté until they soften, about 3 minutes. Add the garlic and continue to cook until fragrant about 1 minute. To this add the ground beef, cooking until browned and cooked through, about 8 minutes. Use a wooden spoon to crumble the beef as it browns.

Next, make a well in the center of the pan and add the tomato paste to the open spot. Cook for a minute, stirring frequently, to toast the tomato paste. Add the dried spices along with a generous pinch of salt. Stir to evenly combine everything together then add the chipotle peppers and water. Continue to cook, stirring frequently for another 3 to 5 minutes. Taste and adjust seasoning, adding more salt as needed. Remove from the heat and set aside.

Heat a dry cast-iron skillet or comal over medium-high heat. When hot, cook the tortillas until soft and pliable, about 30 seconds per side. Place the tortillas in a tortilla warmer or keep them wrapped in a clean towel as you go so they remain soft.

Assemble the taquitos by placing a heaping spoonful of the beef mixture in the middle of each tortilla. Top the beef with a pinch of the cheese and tightly roll the tortilla into taquitos. Use a toothpick lengthwise to secure the seam closed.

Pour enough oil into a deep skillet or Dutch-oven that will reach a level of at least halfway up the taquitos. Heat the oil over medium-high heat to 350 degrees. Use a thermometer to maintain a steady temperature, adjusting the heat as needed. To test, toss a small piece of tortilla into the oil. If it immediately sizzles, it is ready. Cook in batches of about 3 to 4 taquitos at a time. Fry until lightly golden brown and crisp, about 1 to 2 minutes per side. Allow the oil to heat back up between batches. Transfer fried taquitos to a large platter lined with paper towels, or to wire rack over a sheet pan. Season the taquitos with a small pinch of salt immediately after removing them from the oil. You can place the platter or tray in a warm oven while you continue to fry the batches.

Alternate method:

Instead of frying you could also try baking your taquitos. Preheat the oven to 425 degrees. Place the taquitos in a single layer, on a parchment lined baking sheet. Lightly brush or spray the taquitos with oil on all sides. Bake until golden and crisp, about 15 to 20 minutes. For even baking you could flip the taquitos halfway through the baking time.

**Remember to remove the toothpicks when they are cool enough to handle.

Notes:

Chipotle peppers in adobo sauce are sold in small cans and have a wonderful smokey chili flavor. You can find them in the Latino section of grocery stores, often on the same shelves as canned salsas and roasted green chilis. If you cannot find them you could try using a dash of your favorite Mexican-style hot sauce, or just add more tomato paste.

Make sure to tightly pack your filling when rolling the taquitos. It can also help to gently push the filling inwards on both sides, to hold it all in place.

Serve taquitos with a drizzle of crema or a dollop of sour cream. Top with chopped tomatoes and fresh cilantro. On the side, serve taquitos with your favorite salsa, like pico de gallo, and guacamole. A sprinkle of crumbled cotija cheese is also lovely on top. Serve them as a fun appetizer or make them an entrée with a side of beans and rice.

Enjoy.