Cielito Lindo Taquito Recipe for the home cook
Machaca (shredded beef)
- 1lb boneless chuck roast, or other inexpensive roast
- 1/2 tablespoon black peppercorns
- 1 tablespoon salt
- 1 clove whole garlic
- 1 laurel leaf
Using a crock pot:
In crockpot, add beef, add enough water to cover beef, peppercorns, salt to taste, garlic and laurel leaf. Bring to a boil, reduce heat and cook meat on low heat for 8-10 hours.
Remove beef from pot, cool and shred. Discard garlic, peppercorn and laurel. You may want to reserve the remaining broth for other recipes.
Using on the stove pot:
Place meat in large saucepan. Add water to cover beef, peppercorns, salt to taste, garlic and laurel leaf. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours. Remove beef from pot, cool and shred. Discard water, garlic, peppercorn and laurel. You may want to reserve the remaining broth for other recipes.
Non GMO white corn, water and lime
We prepare our corn tortillas the traditional Aztec way. We cook the white corn in water with lime until tender. It is then stone ground into masa and fed into our tortilla making machine. The tortilla is shaped and cooked. While the tortillas are still piping hot, we stack them up to be used to roll up our machaca filled taquitos.
Simply purchase tortillas from a local market. If you will be using store bought tortillas we suggest that you use a Mexican brand tortilla that is thick. Not all tortillas are created equally. You can experiment with the brand you prefer.
You can also prepare the tortillas yourself, by buying store bought “Masa Harina” (corn meal}. or purchasing masa from a local tortilla factory or bakery that sells masa and then shaping and pressing your own tortillas and cooking on a griddle. There are tortilla presses that you can purchase at any local Mexican market or on line.
Heat to pliable one dozen tortillas at a time
Add approximately 1 oz of shredded beef (machaca) and roll by placing the beef near one end of the flat tortilla and curling the tortilla over the beef with your fingers. In order to keep the taquito from unraveling, keep it closed by inserting a toothpick length wise across the fold.
Oil (with a high smoke point commonly used for frying foods) or lard
HEAT skillet on high heat with enough oil or lard to cover 1/2 the depth of the taquito.
Carefully place the taquitos in the skillet (using tongs) and cook approximately 1 minute per side or until golden brown. Do not turn over more than once on each side unless you feel you need to adjust to cook longer to achieve the crispiness you desire. Remove from skillet and place in absorbent paper lined dish ( to soak up any extra oil). Salt to taste.
Serve Taquitos piping hot, alone or with Avocado sauce
Cielito Lindo Avocado Sauce for the home cook
This recipe makes about 2 quarts avocado sauce.
2 medium Avocados
7 fresh yellow chile’s (chile guero)
4 cloves fresh Garlic
13 medium sized peeled Tomatillo
2 1/2 cups rough chopped Cilantro
1 1/2 quart water
1 tablespoons salt or (salt to taste)
Bring to a boil yellow chill, garlic, tomatillos, and cilantro in 1 1/2 qt of water Lower to medium heat for approximately 5 minutes. Drain. Set aside water.
Add avocado and salt.
Pour mixture into a blender gradually adding reserved water in small amounts. Carefully blend at low speed and progress to higher speed until all is smooth (no Chunks).
Salt to taste
Refrigerate till needed.
Variations of Taquitos recipe
You can also use shredded chicken, pork or other fillers. For vegans/vegitarians we recommend soyrizo or seasoned mashed potatoes.
When preparing a party platter, use smaller size tortillas for a larger yield that is easy finger food.