Taquitos also known as tacos dorados, are a Mexican-American dish consisting of a small, rolled, crisp-fried corn tortilla filled with various ingredients such as shredded chicken, beef, cheese, refried beans and vegetables.
Essentially A Taquito Is A Rolled Taco
Most people associate taquitos with Mexican cuisine. Though two American restaurants in Southern California are often given credit for their roles in the early development of the taquito.
Guerrero’s daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes.
In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item.
Pesqueria, who used a recipe developed by his Mexican grandmother, has claimed credit for introducing the word “taquito” for the dish.
Regardless, of who or were the taquito was invented, the dish is extremely popular and can be found at numerous Mexican restaurants, fast food chains and street food venders.
Read More About The Origins Of Mexican Food We Love To Eat In America – Mexican vs. Tex-Mex: What is the Difference?
Bacon & Black Bean Taquitos
Taquitos are traditionally made with corn tortillas.
If you make them with flour tortillas, they would be called “flautas” (Spanish for “flutes”) which is an entirely different recipe or dish.
You will need a vegetable oil with a high smoke point, such as avocado oil.
12 corn tortillas – will plate 3-4 servings
1 cup avocado oil – high smoke point oil
2 15 oz. cans black beans, rinsed, mashed
12 strips smoked bacon
1 cup Oaxaca cheese, crumbled
In a large skillet over medium heat, fry bacon just until crisp. Remove cooked bacon from heat, reserving bacon fat, and set aside.
In the same skillet add rinsed black beans to bacon fat. Mash beans with a potato masher.
You can choose (totally optional) to add 1 teaspoon of garlic and 1/4 cup heavy cream, for creamy garlic flavored mashed black beans. Set aside.
Wrap corn tortillas in a kitchen towel or a slightly damp paper towel and microwave to make them pliable.
Add oil to a deep skillet, about 2-3 inches of oil. Heat on high. The oil should be about 350℉ and should sizzle when you dip a tortilla into it.
Spread 2 tablespoons of mashed black beans over tortilla. Off the center add one strip of bacon and 1-2 teaspoons of crumbled cheese.
Being careful to roll tight, start rolling the tortilla from the side the bacon and cheese were added. Secure with a toothpick.
Fry the taquitos for about 5-7 minutes or until they are start to look browned and crispy (but not burnt). Place them on a paper towel lined surface to soak excess oil.
Plate 3-4 taquitos on a bed of leafy greens. Garnish them with guacamole, crumbled Oaxaca cheese and Mexican crema.*
Click Here For A Homemade Authentic Guacamole
* Mexican crema is the Mexican version of French crème fraîche. Both are slightly soured and thickened cream, milder and less thick than American sour cream, with crema being the thinnest.
Easy Recipe For Mexican Crema
1 cup heavy cream
1 tablespoon buttermilk (with active cultures)
Stir together in a small glass jar, both the heavy cream and buttermilk until well combined.
Place lid on jar, tighten and store in fridge until ready to use. Will store for about 5-7 days. Makes 1 cup.
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