A taquito is a taco that committed. Rolled tight, fried until it blisters, and built to be dipped in something it can survive. The dip carries the crunch so you get it in every bite instead of hunting for it.
Warm the tortillas properly or they will split and unroll in the oil. That is the only hard part.
30 mins. Makes 12.
Ingredients
- 12 Corn tortillas
- 500g Beef chuck, slow cooked and shredded, or leftover roast
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 Onion, diced fine
- Neutral oil, for frying
- 200g Cheddar, grated
- 100ml Evaporated milk
- 2 dessertspoons Plateit Mexican Chilli Crunch
- Coriander, lime, salt
Method
- Onion softened in a pan, cumin and paprika in for thirty seconds, then the shredded beef. Salt it hard and let it catch on the base.
- Tortillas warmed in a dry pan or wrapped in a damp cloth in the microwave, 30 seconds. Cold tortillas crack and you lose the lot.
- A line of beef down each, rolled tight, seam down. Cocktail stick if they fight you.
- Oil to 180C. Four at a time, seam down first, 2 to 3 mins until blistered and deep gold. Onto a rack.
- Cheddar and evaporated milk in a small pan over low heat, stirring, until smooth. Do not boil it.
- Plateit Mexican Chilli Crunch stirred through the dip, and another spoonful on top so it sits proud.
- Coriander, lime over the taquitos. Drag them through the dip.
Do this: Evaporated milk, not cream. It will not split when the cheese goes in.
