Fall Entertaining: Taquitos

Fall Entertaining

Southern Socials

Taquitos

Taquitos are the corn tortilla cousin of the flauta— crispy, fried tacos that may be served with an array of salsas & toppings including Charred Salsa Verde & Salsa Roja, sour cream, diced tomatoes, chopped onion, cilantro & minced hot peppers. For the best results, be certain to use a fresh batch of corn tortillas that have not been refrigerated. Position the cheese in the center, then the chicken on the sides before rolling. This will keep the cheese from releasing into the oil during the frying process. If a bit of cheese does release, simply remove with a slotted spoon in between batches. Taquitos are a delicious item that is perfect to serve for weeknight meals or when entertaining is in order. Accompany with Arroz Roja & Traditional Refried Pinto Beans to complete the menu. 

Grilled Chicken Taquitos
makes 4 servings

1/2 cup thinly sliced Salt & Pepper Grilled Chicken
  1/4 cup shredded Cheddar cheese
1/4 cup Monterey Jack cheese
8 {5-inch} corn tortillas
Vegetable oil
Sour cream
Salsa Roja
Garnish: Chopped fresh cilantro
Traditional Refried Pinto Beans

Divide the chicken & the cheeses evenly between the corn tortillas positioning the filing ingredients on the bottom third portion. Roll up the tortillas jelly roll fashion. Secure with a wooden pick. 

Heat 1 1/2-inches oil in a Dutch oven to 350 degrees. Attach a thermometer to the side of the pot in order to maintain the temperature. Cook the filled & secured corn tortillas, in batches, 1 1/2 to 2 minutes, turning often, until golden brown. Remove from the oil using long handled tongs & place over paper towels. Remove the wooden pick from each taquito & divide between plates. Serve with sour cream & Salsa Roja. Garnish, if desired. Accompany with Traditional Refried Pinto Beans.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Garnish Main Dishes With Sour Cream

Sour cream is such a versatile food that may be used to finish simple baked potatoes, bowls of chili & an array of authentic Mexican cuisine classics such as American-Style Beef Tostadas. A dollop can add just the right amount of rich flavor & creamy texture to these fall season favorites. When entertaining beckons, consider offering dishes with this effortless idea.

The Technique

Place a generous amount of sour cream in the corner of a zip-top plastic freezer bag. Snip the end using scissors. Drizzle the sour cream in a back & forth motion over main dish classics ranging from chimichangas, burritos & flautas to tostadas, taquitos & enchiladas for an easy garnish & serving idea.  

The Tune
“Baby You Got What It Takes” Dinah Washington & Brook Benton
httpa://www.youtube.com/watch?v=VPFP_I1p1w8

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Rebecca Gordon

Be sweet.