If you decide to give this recipe a go for your taco night, be advised that I generally have to cook the filling longer and use more water. I cooked the filling today, let it cool, put corn tortillas in the warmer and zapped them until pliable, then rolled up the filling with some grated cheddar. They then get "oven-fried" until crunchy.
I've been a fan of tacquitos for a long time, but didn't like that they were fried. I switched to baked ones a few years ago, when I saw someone on TV to it, and I haven't looked back since. I then made them veg by using crumbles instead of beef (I'm pretty sure that's what's in the picture above). I've also made my own crumbles by "grinding" some vegan chorizo (I use Isa Chandra Moskowitz's recipe for that) and sauteeing with onions and other goodies for filling. These days? You're more likely to find me using the Lentil Taco recipe for the filling (with homemade salsa in there) rather than crumbles--I mean, who knows what they have in there? And the lentil filling is really quite meatlike and I know exactly what's in it.
If you decide to give this recipe a go for your taco night, be advised that I generally have to cook the filling longer and use more water. I cooked the filling today, let it cool, put corn tortillas in the warmer and zapped them until pliable, then rolled up the filling with some grated cheddar. They then get "oven-fried" until crunchy.
1 Comment
Angel
1/4/2011 07:33:22 am
When I'm not feeling up to rolling, I have also eaten this filling as taco salad, in soft corn or flour tortillas as a wrap, and even stuffed taco shells with it. So, there are options for those of you in a hurry who don't want to spend time rolling and then baking the tacos to crispy loveliness.
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