Power Cooking

That’s how Suzy summed up our intense taquito-making date last Wednesday. We had two 15-inch skillets going and three different fillings to work with, so it was a pretty crazy hour and a half. And for Suzy who likes to keep things simple, I could see how she’d call it “power cooking.”

Since we each had been away for the weekend, our conversation was also intense as we chit chatted between seasoning, filling and frying corn tortillas. We worked efficiently from stovetop to freezer to sink, creating 60 taquitos we knew our families would love.

A text from my thirteen-year old son on his way home from school caused me to pack things up early. As I hurriedly opened the freezer door, two baking sheets lined with taquitos began to topple over, a few onto the floor. Suzy, who had been on the phone with her husband, actually hung up on him as we avoided a bigger disaster! (Knowing they’d be re-heated, we used the three second rule to save the five that dropped to the floor.)

With only one minor near debacle at the end, I’d say it was a flawless cooking date — efficient, productive and fun! Hopefully her husband forgave Suzy for hanging up as he at our delicious dinner.

RECIPE
If you want to make your own, you’ll need a friend, some filling, tortilla, a large skillet (or two) and canola oil.

Filling — To make the filling, you can really use whatever protein you’d like (beans, leftover chicken, shredded pork or beef), cheese (cheddar, Monterey jack, queso fresco, cream cheese) and of course some veggies (sautéed onions, peppers, jalapenos or corn) and cilantro.

Assmebling the Corn Tortillas — First you’ll want to warm the tortillas by microwaving them on a plate covered with a damp paper towel. Do this in batches of 10 and heat for 1 minute. Next, place a tablespoon of filling on the lower third of the tortilla and roll gently but tightly upward until the tortilla is closed. Place seam side down in the skillet and fry until golden flipping once.

Tips — While one friend rolls the tortillas, the other one should tend to the skillet, making sure they do not overcook.