Time for Gringa Taquitos and a Specialty Cocktail

 

The other day, my son went to a friend’s house to do some electrical work. While he was there, his friend’s mother-in-law made taquitos (aka flautas) from scratch for lunch. His retelling this had a very subtle subtext: Why don’t you make homemade taquitos?

 

It’s true, I don’t make taquitos. I do make homemade tamales, ceviche, carnitas, and other assorted Mexican dishes, despite the fact that I am wholly European in origin (unlike aforementioned mother-in-law). I don’t make taquitos because I don’t do any fried foods. No fried chicken, no fish and chips, no onion rings. My only concession is beignets, which are soooo worth the trouble to make and the oil to fry them in. 

 

Then the other day I ran across a recipe for a baked taquito in a magazine. I remembered my daughter making baked chimichangas back in the day and thought this might be a good alternative. And since I just made a dozen pints of homemade salsa, this would be a good accompaniment.

 

Turns out, making taquitos is a pretty simple thing to do. They make for a quick snack or easy dinner and can be filled with all manner of things. The original base recipe calls for avocado, pinto beans, shredded rotisserie chicken (from the store) and cheese. But you can substitute black beans, fresh (canned or frozen) corn, refried beans, leftover steak or pork, or sautéed veg (maybe kale and zucchini, which are in season now). They can easily be made vegan or vegetarian, or spiced up with some fiery jalapenos or serrano peppers. You are limited only by your imagination and what is in your fridge and pantry. 

 

By baking the taquitos, you still get the crunch of a fried taquito, but without the added oil and calories. So, it’s a healthy version that both kids and adults will love. And love them we did….

 

But in all fairness, my son wasn’t around when I made these, so I invited the neighbors. Hence that really lovely looking cocktail at the top of the post. It was bribery to get them over to test my recipe. They all agreed that the taquitos and the cocktail were superb. 

 

As for the cocktail, I made some fresh watermelon juice and squeezed some limes, which I added to vodka. It needed a bit more something, so I decided to add some of the lemon balm syrup I make. Perfecto! Slightly sweet and tart at the same time, and very refreshing on what was a very hot day.  

 

Side Note: Lemon balm is part of the mint family, growing pretty prolifically without much care. Pour boiling water over and steep for a calming tea that can help anxiety and insomnia. The tea is also good for colds and flu. During the summer, I chill the tea and drink it iced with a bit of the syrup, which is just 1 cup water, 1 cup sugar, 1 lemon cut into fourths and a big bunch of lemon balm (leaves and stems). Bring to a boil and cook until sugar is melted, then let it steep for 10-15 minutes and strain. Syrup can be used in hot or cold tea or any cocktail which could benefit from a sweet and subtle lemon flavor. 

 

My modified taquito recipe can be found after the jump.

 Gringa Taquitos

 

2 ripe avocados, pitted, peeled and roughly chopped

1 15-ounce can pinto or black beans, drained and rinsed

1/2 cup salsa (red or green)

2 tablespoons lime juice (1 lime)

2 garlic cloves, minced

1/2 teaspoon salt

2 cups shredded chicken 

4 ounces shredded cotija, cheddar, or jack cheese

¼ cup minced cilantro

12 six-inch flour tortillas (white or whole wheat)

 

For serving:

Salsa

Sour Cream

 

Preheat your oven to 400 degrees and spray two cookie sheets with cooking spray. (Do not use a silpat or parchment here, you need the spray to help crisp up the outside of the taquitos.)

 

Place avocado, beans, salsa, lime juice, garlic and salt in a large bowl. Stir to combine and then lightly mash with a fork or potato masher. You want it halfway between smooth and chunky. Fold in your shredded chicken, cilantro and cheese. 

 

Spoon about 1/3 cup of the filling onto each tortilla, mounding in a line across and leaving about a half-inch uncovered at each end. Roll up each taquito and place on the baking sheet with the seam side down, leaving two inches between each one. 

 

Spray the tops of all the taquitos with cooking spray and bake until filling is hot and bubbly and they start to brown. This should take about 15 minutes. Flip each taquito so the seam side is up and allow to bake for an additional 5-8 minutes. Serve with salsa and sour cream.

 

NOTE: In addition to my homemade tamales, I also make gringa tamales and a gringa carnitas, both of which are super easy versions of the originals. Be sure to check them out.