NOTE: This is an updated post that was originally published on Macheesmo in 2009 with new photos and a few recipe tweaks.
Superbowl. Sunday. It’s not a holiday exactly, but it kind of is. It ranks up there with Thanksgiving and Christmas as times when it is perfectly acceptable to gorge yourself. In fact, it is expected.
What makes the perfect Superbowl snack? It has to be filling. It has to complement beer. It helps to be able to hold it in your hand (Unless it’s chili. Exceptions are made for chili.)
Oh what’s that? You want wings which apparently there is a shortage of in the US this year? Well, there are a few of those also.
If you want something a bit different though, might I suggest these guys?
Yield: 25 taquitos (per filling recipe)
30 6 inch corn tortillas (in case you mess a few up)
1 cup neutral oil (I used sunflower oil)
1 pound ground beef
1/2 red onion, chopped
2 cloves garlic, minced
1 jalapeno, minced
1 tablespoon oil
1/4 cup cilantro (optional)
1 cup crumbled Cotija cheese (6-8 ounces)
1 Tablespoon paprika
1 Tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1 green pepper, chopped
1 pound button mushrooms, chopped
1/2 red onion chopped
- Same assortment of seasonings as above.
1/2 cup salsa
1) Preheat oven to 350 degrees Fahrenheit.
2) For beef filling add oil to a medium skillet over medium heat. Add onions, garlic, and jalapeno. Cook for a few minutes until veggies soften. Then add beef and seasonings and continue to cook until beef is cooked through, about 8 minutes.
3) Stir in cilantro and Cotija cheese and remove from heat.
4) For veg filling, add oil to a skillet over medium heat and add mushrooms and a pinch of salt. Cook until mushrooms loose their moisture and soften. Then add other veggies and cook until soft. Stir in cilantro, cheese, and season with salt and pepper. Remove from heat.
5) To make the taquitos add 1/4 cup of neutral oil to a small skillet over medium heat. Add one corn tortilla to the pan and cook for 10 seconds per side. Remove from pan and lay on a clean surface.
6) Spoon two tablespoons of filling into the center of the tortilla and roll it into a tight cylinder. Place rolled taquito on a baking sheet lined with parchment paper. Repeat until all taquitos are made.
7) Bake taquitos for 20 minutes at 350 degrees Fahrenheit until they are crispy on the outside.
Serve taquitos immediately with sour cream, salsa, and guacamole. Leftover taquitos can be reheated in the oven for 10 minutes at 350 degrees.
I don’t think that these guys are any more work than enchiladas, but they are perfect for something like the Superbowl. You can walk around with them, cheer with them, or hurl them. Plus, each of the filling recipes above will make like 25 taquitos.
There is a beef and vegetarian version in the recipe because vegetarians like football too.
I also used extra salsa and sour cream as dips. Feel free to substitute Greek yogurt for a slightly healthier version.
The fillings are not hard to make. For both, you basically just need to add some oil to a large skillet and then add the onions, garlic, and peppers for the beef version (or the mushrooms for the veggie version).
Make sure you cook down the veggies until they are nice and soft, about 4-5 minutes. For the mushrooms, you’ll need more oil for the pan and cook them until they release their liquid and soften.
For the beef version, once the veggies are soft, add the meat and spices.
Cook this all down until the meat is nicely browned, about 8-10 minutes. Then remove either filling from the heat and stir in cilantro and Cotija cheese. This is my favorite Mexican cheese for recipes like this.
You could use other cheeses, but this is honestly the best because it won’t melt all over the place when you bake the taquitos later.
Rolling the Taquitos
Once your fillings are done, you have to roll all of these guys. This is really the only mildly hard part of the recipe. My advice: Give yourself some extra time and extra tortillas, don’t do this in your church clothes, have a beer and relax.
This is the process I used:
Pour 1/4 cup oil into a small skillet and get it warm over medium-low heat. Throw in one tortilla at a time. Cook them literally for about 10 seconds per side. You just want to get them warm, flexible, and coated in oil.
Then, using tongs or maybe a spatula, transfer them to a clean surface, put two tablespoons of your preferred filling directly in the middle, and roll it up.
Here’s my little set up:
Don’t worry if some of the filling falls out the ends. That’s to be expected. Assuming your tortilla is nice and flexible, they should roll up nicely.
It might look like there’s a lot of oil on that tortilla, and that’s because there is. Get over it. If you skimp on the oil, don’t blame me when your taquitos crack open because the tortillas are too dry.
Put the rolled taquito seam-side down on a baking sheet. Continue until you have them all done!
You want to bake these guys for about 20 minutes at 350 degrees Fahrenheit. The longer you cook them the more crispier they will get. Hint: Crispy is awesome. You could go even longer if you want, but 20 minutes worked for me.
While you are waiting you can prepare your dips and clean up a bit so you will be all set when the party arrives.
Who am I rooting for on Sunday?
Tough call. I like both teams equally, but I think I’m gonna be on Team JIM and not Team JOHN. For those who don’t know what I’m talking about, it means I want the 49ers to win.