"Hey! These taste like the frozen kind!" The
absolute last 7 words you want to hear after spending 3 hours in the kitchen. Granted, the frozen taquitos are good. I like them. I've bought them, but I thought these were infinitely better than the frozen kind. I'm sure my 12 year old meant this as the highest complement. Like the time he told me my new silver hairs were really fancy (I made an appointment the next day to eliminate said hairs). With my eyes rolled skyward and a deep intake of air...I just said, "Thanks Ryan", and moved from wine to tequila.
These Beef and Bean Taquitos with Avocado Sauce from Cook's Country were honestly, fantastic! The avocado sauce was just what they needed and was super easy to make. I will be making the taquitos again. I honestly think that they would be much easier the next time around. The not taking pictures of the steps and then not having to try to interpret what the steps were telling me to do would probably cut the time into half or more. Maybe an hour from start to finish. I went ahead and used a little over a pound of ground beef and the entire can of pinto beans and tomato sauce, so it made four extra taquitos. (Which heated up nicely the next day in the oven at 350 degrees for 10-15 minutes and I flipped them halfway through.) I also read that you can make these 24 hours ahead of time, which if I served them as a party appetizer, I would DEFINITELY recommend doing.
All in all, the taquitos were yummy and, for the most part, were worth the effort. I would also recommend pairing them with a nice margarita instead of the usual white wine I pair with most everything else. I guess I have a heavy hand with the tequila because, it didn't even phase me in the slightest when Ryan handed me his empty plate and asked if I could make a recipe of those little mini tacos or pizza rolls with them next time.
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| The Ingredients (Lucy-Fur couldn't watch this train wreck coming) |
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| Heating the tortillas example |
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| Step 2: 3 Tbls in a row across the non-egg portion |
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| Step 1: Brushing with egg |
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| Step 3: How to roll the tortilla |
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| Cook's Country June/July 2012 |
"Hey! These taste like the frozen kind!" The absolute last 7 words you want to hear after spending 3 hours in the kitchen. Granted, the frozen taquitos are good. I like them. I've bought them, but I thought these were infinitely better than the frozen kind. I'm sure my 12 year old meant this as the highest complement. Like the time he told me my new silver hairs were really fancy (I made an appointment the next day to eliminate said hairs). With my eyes rolled skyward and a deep intake of air...I just said, "Thanks Ryan", and moved from wine to tequila.
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