Thin Taquitos

By classycook

Ingredients

• Thin tortillas
• You can use almost any filling you like; cooked beef, pork, turkey, chicken, cheese, beans, or other vegetables. It's a delicious way to use up a bit of leftovers
• Cilantro Cream
• 1/2 bunch Cilantro (including stems), rinsed and dried
• 1/4 cup Lime (or Lemon)* juice
• 1/4 cup Sour Cream
• 1/4 cup Cream fraiche (or plain Greek-style yogurt)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Fresh cracked pepper
• Optional: A small amount of minced fresh jalapeno. Not necessary, but I had some on hand.

Preparation

Step 1

To make the rolled taquitos I heat a small amount of vegetable oil in the skillet, dip the tortilla for a moment on each side, then place the tortilla on a paper towel lined plate or work surface. It doesn't take much filling to make each one; approximately a tablespoon and a half. Arrange the filling in a compact line near one edge of the warmed tortilla and roll fairly tightly. Secure by weaving one toothpick in and out once along the edge. I assemble all, then crisp them by frying, seam side down first, in very little oil, turning so they brown evenly. Remove to a paper towel to drain any excess oil, and remove toothpicks

Cilantro Cream
Puree the cilantro and lime (or lemon) juice in a blender until smooth (blender is recommended as a food processor doesn't puree as thoroughly for these ingredients)
Place the puree in a bowl. Fold in the sour cream and cream fraiche; blend well. Season with the salt and pepper. Refrigerate for at least 1/2 hour to allow the flavors to marry.


* I prefer lime, but lemon works, too.
Note: If the lemon is very tart, I reduce the amount then dilute just slightly with water to make 1/4 cup.