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.

Meyer Lemon Bonanza

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We’ve been experiencing several concurrent days of frost here in California, and while the weather is certainly not as severe as in many parts of the country, it is dire when it comes to my prized Meyer lemons. So Saturday found me picking 3 flats of Meyers, yielding a total of 71 pounds.

On Sunday I began to make use of the lemons, and it’s much harder than you might think. Here is what I have done so far:

1. Limoncello

I started off with peeling 15 lemons for limoncello. I’ve got those peels mixed with 1.75 liters of Skye vodka, marinating for a month in my large glass sangria dispenser. Then I’ll make some lemon simple syrup to combine and finish it off. I keep my limoncello in the freezer and it can be used over ice cream, served plainly over ice, and in a version of the favored lemon drop cocktail. It’s a perfect summer drink (try adding some to your iced tea for a tasty adult version!), and will store nicely chilled until that time.

2. Simple Syrup

I also made a quart of lemon simple syrup, which involved 2 cups of sugar, 2 cups of water and 6 quartered lemons. I just boil it all for 10 minutes, let it cool, strain and pour into jars. We use this to flavor sparkling water, ice tea, hot tea, and of course, those lemon drop cocktails.

3. Lemon Zest and Juice

I have recipes that call for lemon zest, and often just make a topping for veggies using garlic, lemon zest, salt and some toasted bread crumbs. So I like to have some on hand. I do two types, a fine zest using a microplane and a long curly zest done with a traditional zester. I make little piles on a sheet of wax paper and throw them in the freezer for an hour or two. Once frozen, they can go in a Ziploc or Tupperware in the freezer for future use. Once I’ve zested the lemons, I juice them and freeze them in half-pint and pint jars. They are perfect for desserts, lemon curd, lemonade, soups, any recipe calling for lemon juice. You can even defrost them slightly in the microwave and just pour out the amount needed, popping the remainder back in the freezer.  I now have 8 jars of juice in the freezer.  

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