Crispy taquitos are hot, hot, hot
Mexican dish involves rolling tortillas around filling and frying, Joe Yonan writes.
BLACK BEAN TAQUITOS
Serves: 8 (makes 24) 1 small onion, cut into 1-inch (2.5-cm) chunks
6 scallions, trimmed and cut into 1-inch (2.5-cm) pieces (white and green parts)
1/2 small red bell pepper, stemmed, seeded and cut into 1-inch (2.5-cm) pieces
4 cloves garlic, halved
1 jalapeno pepper, stemmed and cut into 1-inch (2.5-cm) pieces (with seeds)
3 1/2 cups (875 ml) cooked or no-salt-added canned black beans, drained and rinsed
1 cup (250 ml) defrosted frozen corn
1 1/2 cups (375 ml) grated vegan cheddar cheese (may substitute dairy cheese)
2 tsp (10 ml) ground ancho chili powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) kosher salt, or more as needed 1 1/2 cups (375 ml) canola or other vegetable oil, plus more as needed
24 six-inch (15-cm) corn tortillas
Sriracha, for serving Vegan sour cream, for serving (may substitute dairy sour cream) Guacamole, for serving
1. Combine onion, scallions, pepper, garlic and jalapeno in a food processor; pulse until finely chopped but not pasty.
2. Transfer to a bowl, then stir in beans, corn, vegan cheese, ancho chili powder, cumin and salt. Taste and add more salt, as needed.
3. Pour 2 tbsp (30 ml) of oil into a large skillet over medium-low heat. Add as many tortillas as will fit without overlapping, and heat them gently until softened, 30 seconds or so on each side.
4. Let excess oil drip off as you transfer them to a plate. Repeat until all tortillas are heated, adding 1-2 tbsp (15-30 ml) of oil at a time if the skillet gets dry.
5. While the tortillas cool, pour remaining oil into the skillet, over medium heat, to a depth of 1/2 inch (1.25 cm); add more oil as needed.
6. Set two rimmed baking sheets nearby, and line one with paper towels.
7. Begin filling and rolling taquitos. Place about 2 tbsp (30 ml) of the filling across one tortilla, then roll it up as tightly as possible and place it, seam side down, on the unlined baking sheet.
8. Repeat until all tortillas are filled. (Reserve extra filling for tacos for another time.)
9. Once you have five or six taquitos formed and the oil in the skillet is shimmering, place them seam-side down in the oil, being careful to avoid splatters and not overcrowd the pan.
10. Cook until the bottom is crisp and dark golden brown, 3-4 minutes, then use tongs to turn the taquitos over and cook on the other side until crisp and dark golden brown, 3 minutes. Use a splatter screen, as needed.
11. Some filling may spill out as they fry; use a small spoon to push it back in where you can, but don’t sweat it too much.
12. Transfer taquitos to the paper-towel-lined baking sheet as you go, and continue until all the taquitos are fried. Use a slotted spoon to scoop out any burnt pieces of spilled filling in between batches.
13. Drizzle taquitos with Sriracha and sour cream and serve hot, passing guacamole for dolloping and dipping.
Make ahead: The filling can be refrigerated for up to 1 week, or frozen for up to 3 months. The taquitos can be refrigerated for up to 5 days.