Taquitos with Refried Black Beans! As real as it gets in Sweden.

Okay you all know how picky I am about Mexican food. To my excitement we found a place in Budapest of all places that serves some really kick ass Mexican dirt cheap. The Arriba Taqueria! Check it out. www.arriba.hu

I took 1 of everything on the menu ate it like a ravenous pig and went back and had 1 of everything one more time and ate it like a ravenous pig. Taquitos, carne asada taco, shredded beef taco, guacamole, chips, quesedilla… yeap I ate all of that and most of it twice. If it had been open past 24:00, that is midnight for the Americano’s, I would have went back for a snack.

Okay so tonight I made taquitos with refried black beans. The refried beans I grew up with are made from pinto beans, slowly cooked with onions and spices then refried in a pan with a bit of lard. Sounds awful, but ohhhhh they taste good. My Uncle R.I.P, a Californian native migrated to Washington State at the request of my Aunt-rain, rain, rain… had my mom bring him a large box of Garbage Burritos from El Burrito in Colton, whenever we came to visit. WHY?! Because been burritos are the…. and they make you… too. But the best burrito’s are at El Burrito where THEY COOK LIKE A MOTHER. Or so it says on my t-shirt.

So back to tonight’s dinner. I needed something more than taquitos so I thought hmmm black beans are pretty tasty too so I bet I can make some psuedo-refried beans with them. They might not taste exactly like  home, but they will be decent. They tasted better than decent and they took NO TIME at all to make. The Man had a little love affair with them.

Taquitos with refried Black Beans

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Refried Black Beans, serves 2 small bowls

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Ingredients

1 Can Black Beans

1/2 med. Onion chopped finely

1 Garlic Clove chopped finely

1 tiny red chili chopped finely

1/2 Veg. Bullion Cube

Water

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Directions

Drain your beans. Then chop up your garlic, onions and red chili. Saute in a bit of butter until soft. Add the boullion and the beans. Smash the beans with a fork or a potato masher. Add a small amount of water to make a slightly soupy consistency. Let simmer on low to med heat for a few minutes. If they get to dry add a bit more water.

Serve in a bowl with cheddar cheese on top. You can also add sour cream, salsa etc.

Make a double batch and use in a burrito. Warm your flour tortilla, pronounced tortee-ah not tor-till-ah. In the middle add a scoop of beans leaving space at the bottom for wrapping. You can add whatever you like here guac, cheese, lettuce, salsa, sour cream, ground beef… Or just cheese and beans. First pull up the bottom then fold in either the left or the right side then roll it up into a hand held meal.

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Taquitos

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Chicken Taquitos

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Taquito means little taco.  They come stuffed with either shredded chicken or beef and are served with lots of guacamole for dipping. A personal favorite. I loved these when I was a kid. The A&W taquitos in Crestline with the funky fake guac, El Burrito taquitos, my Aunt’s taquitos… Just give me a taquito.

The thing is unless you have some secret supplier, which you must put me in contact with immediately, getting corn tortillas in Sweden is nearly impossible. I think possibly Chez Alberts in Stockholm has corn tortillas, will have to check. Thus, I bribe The Man’s colleagues to bring the odd bag home with them when returning from whatever California conference they happen to attend. Thus I have a personal supply in my freezer that I guard ferociously.

A corn tortilla is made from a certain type of corn meal also known as masa. The corn tortillas you find in the grocery stores in Sweden have white flour in them and that means they do not perform as they should and are pretty much useless. So, if you happen to California go to the grocery store buy yourself one of those giant bags of hand made corn tortillas for the fat price of a buck. Pack the tortillas carefully and then freeze them when you get home. You can crack them off as you need them. Use them for taquitos, shredded beef or chicken tacos, enchiladas…

Okay say you have corn tortillas or you know how to make them! And you want to make taquitos. Here is what you do.

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Tauqitos makes lots

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Ingredients

1 Whole Chicken baked, deboned, shredded

Approx 20 Corn Tortillas

1 Onion chopped

Lime

Cayenne Pepper

Garlic Salt

Olive oil

Cooking oil

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Directions

Bake your chicken and let it cool. Then de-bone and shred the meat into strings, dark meat white meat, doesn’t matter. Then in a skillet add a bit of olive oil, garlic salt and cayenne pepper with a squeeze of lime juice and saute the onions. Then add your shredded chicken to the mix. Put to the side and let cool.

To get your conr tortillas soft for rolling you need to fill a skillet with cooking oil and put it on med-high heat. You are going to quickly dip your corn tortilla in the hot oil then put it on paper towels to soak up the excess oil. Let them cool.

Now you are going to now roll your taquitos. At one edge lay a small handful of the shredded meat lengthwise. Keep it compact. Then youa re going to roll the meat up in the tortilla and secure it with a tooth pick.

When you are done you are going to deep fry the taquitos. You can do this in a pot or in a deep fryer. They are best when double fried I find as they don’t get quite as crunchy with the single fry. I know bad. Anyhow, fry them so they are a light golden brown. When they cool you can put them in the freezer and have them for whenever you feel like splurging on some deep fried food.

Serve with guacemole and a side of refried beans.


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