Bean and beef taquitos will be worth a little extra time


Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate

Jon’s critique:

I asked the cook about how hard it was to make, and did it take long to make? She indicated that it wasn’t quick, and it wasn’t necessarily easy either. She said it took some time, and this one was a little work to do. So, I was thinking this one might not appeal to folks and I was wondering if we should be finding something else. But, then she went on to say. “But I like cooking, and I enjoyed doing it.” So this recipe is for those who enjoy cooking and aren’t wed to fast and simple recipes.

In the end, I was glad the cook went to the extra work. They tasted good, were easy to eat, and were good as leftovers hot or cold. You could eat these with your hands, they seemed a bit dry. I figured the sauce was there to counteract the dryness. I found they were easily dipped in the avocado sauce. In subsequent meals they heated in the microwave fine, but on occasion I would grab them straight out of the refrigerator as a snack cold. As a handy and satisfying snack may be why I appreciated this recipe the most. I thought this recipe to be one I would like to see repeatedly with some frequency. It’s up to the cooks out there to decide if the work vs reward ratio moves them enough to give this one a try. It’s a blessing to have a spouse that enjoys cooking.

Beef and Bean Taquitos with Avocado Sauce
Cook’s Illustrated
Mexican Favorites, 2019

Taquitos
4 tsp. plus 1 cup vegetable oil
8 ounces 90 percent lean ground beef
1 cup canned pinto beans, rinsed
1 onion, halved and sliced thin
1-2 jalapeno chiles, stemmed, seeded, and minced (use to taste)
3 garlic cloves, minced
1 tsp. cumin
1 tsp. chili powder
1 (8-ounce) can tomato sauce
½ cup water
3 Tbsp. minced fresh cilantro
Salt and pepper
12 (6-inch) corn tortillas
1 large egg, lightly beaten

Avocado Sauce
2 avocados, halved, pitted, and chopped coarse
½ cup sour cream
¼ cup water
3 Tbsp. lime juice (2 limes)
2 Tbsp. minced fresh cilantro
Salt and pepper

For the Taquitos:
Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add beef and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain beef in a colander, set aside. In a bowl, mash beans to paste with a potato masher or fork; set aside.

Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until lightly browned, about 5 minutes. Stir in jalapenos, garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, cilantro, ½ tsp. salt, ½ tsp. pepper, and beans. Stir in beef and cook, stirring occasionally, until mixture is thickened and begins to sizzle, about 10 minutes. Season with salt and pepper to taste. Transfer to bowl and let cool for 20 minutes.

Line a rimmed baking sheet with parchment paper. Set a wire rack in a second rimmed baking sheet. Wrap 6 tortillas in clean, damp dish towel; place on a plate; and cover tightly with plastic wrap. Microwave until hot and pliable, about 90 seconds. Working with 1 tortilla at a time, brush edges of top half with egg. Place 3 level tablespoons of filling in row across lower half of tortilla. Fold bottom of tortilla up and over filling, then pull back on tortilla to tighten it around filling. Roll tightly and place seam side down on parchment-lined sheet. Cover with second clean dish towel. Repeat filling and rolling with 5 more tortillas. Microwave remaining 6 tortillas and repeat with remaining filling. (Rolled taquitos can be covered with damp dish towel, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours.)

Adjust oven rack to middle position and heat oven to 200 degrees. Heat the remaining 1 cup of oil in a 12-inch nonstick skillet over medium-high heat to 350 degrees. Using tongs, place 6 taquitos seam side down in oil and fry until golden, about 5 minutes. Flip and fry until the second side is golden, about 3 minutes. Transfer taquitos to wire rack and place in oven to keep warm. Repeat with remaining 6 taquito.

Avocado Sauce:
Combine avocados, sour cream, water, lime juice, and cilantro in a bowl and mash with a potato masher or fork until smooth. Season with salt and pepper to taste. Cover with plastic until ready to serve. Serve taquitos with sauce.