Taquitos grandes

By Wendy Andresen | Jun 13, 2018
Photo by: Wendy Andresen

If you know any Spanish at all, you’ll recognize that “taquitos grandes” is an oxymoron. Well, the story goes like this. I had some avocados that were perfectly ripe, and I needed to make something to go with them. I had no cheese for enchiladas, but I did have all the ingredients for taquitos, except small corn tortillas. So, I went rogue and used the large flour tortillas that were lingering in my freezer, and everything turned out fine. I’m guessing you can just use whatever kind and size of tortillas you like. If you use corn, you’ll have to soften them up a bit by stacking them on a plate, covering them with a damp paper towel, and microwaving them for a minute or two to get them to roll up easily. This recipe makes at least six oxomoronic taquitos grandes or, if you use small tortillas, many more taquitos pequenos.

Ingredients:

Tortillas of some size and type

1 Tbsp. canola oil

7 ounces meatless ground, such as Gardein

1/2 sweet onion, diced

1/2 bell pepper, any color, diced

1 jalapeno pepper, seeded and diced

2 cloves garlic, minced

15-ounce can vegetarian refried beans

1 tsp. chili powder

1/4 cup chopped cilantro

Additional canola oil for brushing

Directions:

1. Heat the 1 Tbsp. canola oil in a nonstick frying pan and add the peppers and onions. Cook for about 10 minutes until onions are translucent and peppers are tender.

2. Add the meatless ground and garlic and cook for a few more minutes until browned.

3. Add the refried beans, chili powder and cilantro and mix everything well until it’s pasty and cohesive.

4. Lay the tortillas out on your counter and spread the filling on them, leaving a margin at the top so it doesn’t ooze out.

5. Roll the tortillas tightly from the bottom toward the top and place them on a baking sheet covered with parchment, with the seam side down.

6. Brush each taquito generously with canola and bake at 375 degrees for 25 minutes, turning once halfway through. They should be crisp and nicely browned.

Serve these with a selection of hot sauces, cashew sour cream (recipe follows), and, of course, a halved avocado on each plate. Many years ago, a very elderly friend asked me over for dinner. “I’m not much of a cook,” she confessed. “Would you like an avocado?” She proceeded to cut a perfectly ripe avocado in half and fill the hole in each half with some truly divine balsamic. With a sprinkling of salt, it was the most simply perfect thing I’d ever eaten. Now we always have our avocados this same way, preferably with raspberry balsamic, and fondly thank my dear friend Janet Rodell every time.

Cashew sour cream

Ingredients:

1 1/4 cup soymilk

1/2 cup whole raw cashews

1/4 cup refined coconut oil, melted

1 1/2 tsp. lactic acid powder (order online)

1/4 tsp. salt

Directions:

1. Put the soymilk, cashews and salt in a high-speed blender and process for two full minutes.

2. Remove the lid plug of the blender and add the coconut oil while the blender is running at full speed.

3. Reduce the speed to low and add the lactic acid powder. The cream will thicken instantly, so turn the blender off after only a few seconds. Do not continue to run the blender after thickened.

4. Transfer the sour cream to an airtight container and refrigerate until thoroughly chilled and very thick, preferably overnight. Use within 10 days.

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