Wednesday, October 31, 2012


In my head I sound like Gir from Invader Zim saying burrito. So the taquito is the diminutive form of a taco, according to the source of all knowledge in the known galaxy, Wikipedia. It is simply a small amount of something rolled up in a corn tortilla and fried. It's more like a cross between nachos and a taco. Yes, it is more like a tubular nacho. It is by no means healthy. It is often delicious. 

This again is more of a method post and the taquito can be changed in a variety of ways to suit your taste. 

Taquitos with Black Beans and Smoked Gouda served with Roasted Poblano Salsa
makes approximately 12

1 can refried black beans (or simply mash up your black beans)
8 ounces of shredded smoked gouda 
12 corn tortillas
small amount of cumin, chili powder, garlic powder (whatever spices you like)
cooking oil

For the salsa:
2 poblano peppers
2 tomatoes (I would have preferred tomatillos but didn't have any on hand)
1 small onion
1 serrano pepper (or other hot pepper)
3 cloves of garlic
salt, to taste
lime juice, to taste
cilantro, to taste 

Preheat oven to 375 degrees. Get a frying pan and fill with approximately 1/2 inch of cooking oil and heat over medium heat. While it is heating, place peppers, tomatoes, onion and garlic on a tray and spray with non-stick spray.  Place this in the oven. They will stay in there until nice and charred, which will likely be about the amount of time it takes to make your taquitos. (Of note, I put my serrano pepper and garlic in a pouch that I made out of foil to keep them from charring because I do not like the taste of burnt garlic.) 
Yes, that is an Xmas paper plate.
Then start preparing your taquitos. Using tongs, quickly dip each of the tortillas in the oil. You want them to be malleable, not crunchy. Allow them to cool a bit, so you can handle them. While they are cooling you can prepare your filling ingredients. You can choose to mix it all together, but I layered, as I did not know how much cheese I would need to use. I ended up having a good amount of left over cheese. When they are cool enough to touch, spread your filling in a line at about 1/3 the way in the tortilla (not straight down the middle). Do not make the line all the way down to the very tip of the tortilla or it will leak out during frying. Then roll them up and place with seam side down. The next step is very important. Place them in the pan SEAM SIDE DOWN FIRST. Once that side gets set and crunchy, you will not have any trouble with it falling apart. If you do not do this, well, good luck. Then flip sides and cook until it is crunch all around. It took me about 1-2 minutes per side. It depends on how hot your oil/pan/stovetop is. The last step will be to peel your poblanos and puree your salsa. 

Tuesday, October 30, 2012

Easing back in with Bruschetta

Ok, I have not been doing very well keeping up my blog. I keep taking pictures of food that I am making, not posting it soon enough, and forgetting how I made it. I have a few requests and life is calming down a little bit right now, so let's start back in. 

Bruschetta with mozzarella balls

2 medium tomatoes (as you can see we used this strange dark variety of tomato that is currently popular in the store)
2 cloves of garlic, minced
6-8 basil leaves
a tablespoon or so of olive oil
1 tablespoon good balsamic vinegar
salt to taste
one baguette
little mozzarella balls (we used the little ones available marinated in the cheese case at the store)

Chop it up. Mix it up. Slice and lightly toast your bread. Let in marinade in the fridge for a while. We topped our with the little salty balls of cheese. 

Very yummy. Very simple. I will post more recipes soon.