Cinco de Mayo Tacquitos

I made my first visit to Mi Mexico over the weekend, and I was not disappointed.

While I don’t recall the name of my entree, it contained about a dozen nice-sized shrimp in a spicy sauce along with three flour tortillas, some refried beans, rice, a bed of lettuce and a slice of tomato. There was enough to bring some home for a snack.

One item I noticed on the menu was tacquitos, a rolled-up tortilla that’s filled with meat. I thought about ordering some, since an tasty-looking e-mailed recipe for tacquitos recently came to my attention, just in time for Cinco de Mayo — which happens to be Wednesday. The recipe calls for the spicy taquitos to be served with a Tabasco dipping sauce.

The savory finger food, which combines zesty chicken, beans and cheese in a crisy phyllo dough, would be perfect for a small get-together or a large gathering.

Spicy Taquitos with Tabasco Dipping Sauce
1 tablespoon olive oil
1 garlic clove, crushed
1 medium onion, finely chopped
2 teaspoons ground cumin
1 cup cooked chicken, finely diced
1 cup cooked red or black beans
1 cup shredded Mexican-blend cheese
1 tablespoon green Tabasco pepper sauce
½ teaspoon salt
½ cup butter
1 teaspoon original Tabasco pepper sauce
12 sheets frozen phyllo dough, thawed
Preheat oven to 425 degrees. Heat oil in 2-quart saucepan over medium heat; add garlic and onion, cook about 5 minutes. Stir in cumin; cook 1 minute.
Combine chicken, beans, cheese, Tabasco green sauce, salt, and onion mixture in large bowl; stir until well mixed.
Melt butter in small bowl; stir in original Tabasco sauce. Set aside half of butter mixture; keep mixture warm.
Place one sheet of frozen phyllo on work surface; brush with some butter mixture. Repeat with 3 more sheets of phyllo, brushing each sheet with butter mixture. Cut dough into 4 equal pieces (horizontally and vertically). Place 1 heaping tablespoonful of chicken mixture in lengthwise strip on each cut piece. Fold in short sides about 1-inch to enclose filling; roll lengthwise to form a 4-inch-long tube. Place on cookie sheet; brush with butter mixture.
Repeat process two more times to make 12 taquitos. Bake 12 to 15 minutes or until golden. Serve with reserved warm butter mixture for dipping.
Yield: Serves 12.

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