Neato Taquito Supremo
Source of Recipe
Chef John Vyhnanek of Newbury College
Recipe Introduction
Many Taco Bell fans find the Tacquito the best item ever made by this chain. They are very hard to find at many local shops in New England. It's a corn tortilla rolled around a ground beef filling and toasted crisp.
List of Ingredients
1 tbsp. olive oil
1 cup onions, minced fine
1 tbsp. garlic, minced
2 tsp. chili powder
1 tsp. cumin
1 tsp. ground coriander
1 pounds lean ground beef
1 can Rotel, tomatoes and stewed green chilies
1 tbsp. sugar
1 tsp. salt
1/2 tsp. black pepper
2 tsp. cornstarch dissolved in 2 tbsp. cold water
Yellow corn tortillas
2 tbsp. corn oil
Salsa
Sour cream Recipe
Heat oil in a large skillet over medium heat. Add onions and cook until softened (about 5 minutes). Add garlic, chili powder, cumin and coriander. Stir for 1 minute. Add beef and cook, breaking up with a wooden spoon, until no longer pink (about 5 minutes). Stir in tomatoes, salt, pepper and sugar and cook slowly for occasionally until liquid has evaporated (15-20 minutes). Mix cornstarch with water and add to the bubbling meat mixture to thicken even more.
Heat the tortillas in 1/2 tsp of hot oil on each side for 15 seconds and keep warm covered with foil. Pan should be hot but not smoking. Place 2 tbsp. of meat filling in the center of each taco and spread almost to the edges. Roll-up like a cigar shape and secure with a toothpick. Pan fry about 6 pieces at a time in a non-stick pan over medium heat with 2 tsp. of corn oil until crisp on all sides, drain on paper towels. Move to a plate and serve with salsa and sour cream.
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