Hi all,

I have managed to get a tortilla press (not easy in the Netherlands), and
would like to make taquitos for dinner. Given already oil-simmered and
shredded pork, how would I proceed? Online searches reveal oversimplified
recipes (pork, pepper, garlic powder) and what I consider to be inauthentic
recipes (pork, can of taco sauce, can of green chilies). I just want
authentic Mexican taquitos. I have on hand inauthentic chilies (hard to get
anchos and stuff over here), cilantro, a can of tomatoes, and an immense
array of spices.

Thanks,
Katrina

"White Monkey" > wrote in message
...
> Hi all,
>
> I have managed to get a tortilla press (not easy in the Netherlands), and
> would like to make taquitos for dinner. Given already oil-simmered and
> shredded pork, how would I proceed? Online searches reveal oversimplified
> recipes (pork, pepper, garlic powder) and what I consider to be
> inauthentic recipes (pork, can of taco sauce, can of green chilies). I
> just want authentic Mexican taquitos. I have on hand inauthentic chilies
> (hard to get anchos and stuff over here), cilantro, a can of tomatoes, and
> an immense array of spices.

I guess you have to ask yourself what is "real" and why is it so important.
What is real to people in Mexico and in other places is constructing meal
items with what you have on hand. If they use canned chiles and tortillas in
a package then does that become "real"? Besides, you're not Mexican so it
can never be 100% real. :^) Maybe just use ingredients that are available
to you to make things you enjoy. Pleasure is real.

In article >,
"White Monkey" > wrote:

> Hi all,
>
> I have managed to get a tortilla press (not easy in the Netherlands), and
> would like to make taquitos for dinner. Given already oil-simmered and
> shredded pork, how would I proceed? Online searches reveal oversimplified
> recipes (pork, pepper, garlic powder) and what I consider to be inauthentic
> recipes (pork, can of taco sauce, can of green chilies). I just want
> authentic Mexican taquitos. I have on hand inauthentic chilies (hard to get
> anchos and stuff over here), cilantro, a can of tomatoes, and an immense
> array of spices.
>
> Thanks,
> Katrina

Hmmmm....that's a lot more ingredients than we use. We always just took
the leftover roast (beef usually but sometimes pork) and shredded it.
Warmed the corn tortillas in a hot, dry skillet. Placed the meat on the
tortilla and rolled up and secured with a toothpick generally. These
were then fried in oil and served with salsa, guacamole and sour cream
on the side.

marcella

On Thu, 02 Mar 2006 13:33:19 +0100, White Monkey wrote:

> Hi all,
>
> I have managed to get a tortilla press (not easy in the Netherlands), and
> would like to make taquitos for dinner. Given already oil-simmered and
> shredded pork, how would I proceed? Online searches reveal oversimplified
> recipes (pork, pepper, garlic powder) and what I consider to be inauthentic
> recipes (pork, can of taco sauce, can of green chilies). I just want
> authentic Mexican taquitos. I have on hand inauthentic chilies (hard to get
> anchos and stuff over here), cilantro, a can of tomatoes, and an immense
> array of spices.
>
> Thanks,
> Katrina

So you want to make flour tortillas and wrap something in it? In Mexico
it gets pretty simple. Whatever you have put it in the tortilla and eat
it. I wouldn't mess with the toothpick idea.

Frankly, if authenticity is just wrapping meat in a tortilla and frying
it, I'd go for inauthentic any day. I used to marinade flank or round
steak in oil, vinegar, chile powder and cumin, and it made the most
fantastic taquitos imaginable. (The inauthentic guacamole probably
helped.)

On Thu, 02 Mar 2006 07:41:37 -0800, pluto wrote:

> Frankly, if authenticity is just wrapping meat in a tortilla and frying
> it, I'd go for inauthentic any day. I used to marinade flank or round
> steak in oil, vinegar, chile powder and cumin, and it made the most
> fantastic taquitos imaginable. (The inauthentic guacamole probably
> helped.)

I agree. She did say taquito .. Please disregard my previous comments..I'm
not sure what a tauqito is. I have seen those recipes but I don't know
how "authentic" they are..looks like taco bell to me. But I admit I don't
really know.

Thanks, everybody. I'm looking for the things called taquitos we used to buy
in Tijuana way back when; I'll just try to get ahold of my aunt in the next
few days and have her ask her neighbor Chucho, whose taquitos and tamales
are from that region and fabulous, and meanwhile I'll wing it tonight.

Meanwhile I seem to have lost the knack for making corn tortillas and he
only Mexican restaurant in town won't sell me any. Tacos it is, tonight!
--Katrina

jay > wrote in
. com:

> On Thu, 02 Mar 2006 07:41:37 -0800, pluto wrote:
>
>> Frankly, if authenticity is just wrapping meat in a tortilla and
>> frying it, I'd go for inauthentic any day. I used to marinade flank
>> or round steak in oil, vinegar, chile powder and cumin, and it made
>> the most fantastic taquitos imaginable. (The inauthentic guacamole
>> probably helped.)
>
> I agree. She did say taquito .. Please disregard my previous
> comments..I'm not sure what a tauqito is. I have seen those recipes
> but I don't know how "authentic" they are..looks like taco bell to me.
> But I admit I don't really know.


In TJ off-off Revolution Ave., the locals ate from a taquito cart. They'd
heat one side of a tortilla then oil the other side and heat it for about
10 seconds, oiled side up they'd line it with shredded beef, some
shredded cheese and guacamole and just roll it up it. It wasn't greasy to
handle that way. You'd just mill around eating and just keep ordering
taquitos and they'd keep count of how many you ate and when you were done
you paid what they asked. They were so delicious, I'd eat six or more.
Once a month for a year.

And we'd always declare a bottle of Gusano Rojo mescal at the border.
I've eaten the worm! So the story goes the purpose of the worm was they'd
drop a worm in the bottle after it was filled and then sealed. When the
worm sank to the bottom it was ready to sell. No extra effect.

Andy

White Monkey wrote:
> Hi all,
>
> I have managed to get a tortilla press (not easy in the Netherlands), and
> would like to make taquitos for dinner. Given already oil-simmered and
> shredded pork, how would I proceed? Online searches reveal oversimplified
> recipes (pork, pepper, garlic powder) and what I consider to be inauthentic
> recipes (pork, can of taco sauce, can of green chilies). I just want
> authentic Mexican taquitos. I have on hand inauthentic chilies (hard to get
> anchos and stuff over here), cilantro, a can of tomatoes, and an immense
> array of spices.
>
> Thanks,
> Katrina

This recipe is not authentic, but it's good:

Flour Tortilla Chicken Flautas

INGREDIENTS:

* -1 (12 oz can) (or 1 1/2 cups) shredded cooked chicken - drained
* -1/4 cup grated cheese (your choice)
* -1/2 cup finely diced onions
* -1/4 cup Salsa Verde
* -1/2 tsp ground cumin
* -2 tsp garlic powder
* -1 tsp liquid smoke - mesquite
* -12 flour tortillas
* -4 cups cooking oil
* -1/2 cup Thai Mae Ploy Sweet Chili Sauce for dipping
*

DIRECTIONS:

1. -In a mixing bowl, stir together chicken, onion, salsa verde,
cumin, garlic powder and liquid smoke.
2. -Place 2 TBL of the chicken filling in a 1/2-inch wide by
4-inches long strip along the edge of a flour tortilla.
3. -Sprinkle grated cheese on the chicken filling.
4. -Roll the tortilla into a cigar shape, starting on the side with
the chicken filling. Secure the roll with a toothpick.
5. -Heat cooking oil to 375-degrees.
6. -Fry the rolled tortillas, a couple at a time, in the hot oil.
7. -Serve with Thai Mae Ploy Sweet Chili Sauce on the side for
dipping. (Available in Asian food section of most supermarkets -
http://importfood.com/samp1001.html ).
8. -Makes 12 large flautas.


-Rusty

"White Monkey" > wrote in message
...
> Hi all,
>
> I have managed to get a tortilla press (not easy in the Netherlands), and
> would like to make taquitos for dinner. Given already oil-simmered and
> shredded pork, how would I proceed? Online searches reveal oversimplified
> recipes (pork, pepper, garlic powder) and what I consider to be
inauthentic
> recipes (pork, can of taco sauce, can of green chilies). I just want
> authentic Mexican taquitos. I have on hand inauthentic chilies (hard to
get
> anchos and stuff over here), cilantro, a can of tomatoes, and an immense
> array of spices.
>
> Thanks,
> Katrina

Hi Katrina-

While no recipes for taquitos per se, this guys site has a good collection
of 'as real as it gets' authentic Mexican food recipes. You should be able
to adapt one of the fillings described to fit taquitos.
I truly envy this man and the life he has made for himself. The rest of his
site is just as, if not more interesting that the kitchen section.

http://www.rollybrook.com/kitchen.htm

Back to lurking for me now.....

On Thu, 02 Mar 2006 10:21:40 -0600, Andy wrote:


> In TJ off-off Revolution Ave., the locals ate from a taquito cart. They'd
> heat one side of a tortilla then oil the other side and heat it for about
> 10 seconds, oiled side up they'd line it with shredded beef, some
> shredded cheese and guacamole and just roll it up it. It wasn't greasy to
> handle that way. You'd just mill around eating and just keep ordering
> taquitos and they'd keep count of how many you ate and when you were done
> you paid what they asked. They were so delicious, I'd eat six or more.
> Once a month for a year.

> Andy

Ok.. well I was thinking she was talking about..something rolled up and
something inside as you described..but a lot of those "taquito" recipes
I see up here in cyber space are rolled something, toothpicked and
fried. I never saw the toothpick in Mexico ...saw beaucoup dentista's
though. I think Mexicans eat mostly corn products in Mexico..here in
TexMex land we like that flour tortilla, corn comes in second.

Not gonna start thinking about mescal right now..all tequila's are
mescal..all mescal's are not tequila ..Now that should start an argument...
and the worm..marketing gimmick probably thought up by a gringo.

"Marcella Peek" > wrote in message
...
> In article >,
> "White Monkey" > wrote:
>
> > Hi all,
> >
> > I have managed to get a tortilla press (not easy in the Netherlands),
and
> > would like to make taquitos for dinner. Given already oil-simmered and
> > shredded pork, how would I proceed? Online searches reveal
oversimplified
> > recipes (pork, pepper, garlic powder) and what I consider to be
inauthentic
> > recipes (pork, can of taco sauce, can of green chilies). I just want
> > authentic Mexican taquitos. I have on hand inauthentic chilies (hard to
get
> > anchos and stuff over here), cilantro, a can of tomatoes, and an immense
> > array of spices.
> >
> > Thanks,
> > Katrina
>
> Hmmmm....that's a lot more ingredients than we use. We always just took
> the leftover roast (beef usually but sometimes pork) and shredded it.
> Warmed the corn tortillas in a hot, dry skillet. Placed the meat on the
> tortilla and rolled up and secured with a toothpick generally. These
> were then fried in oil and served with salsa, guacamole and sour cream
> on the side.
>
> marcella

That's what I do, too, Marcella. Exactly.

kili

"Andy" <q> wrote in message ...
> jay > wrote in
> . com:
>
> > On Thu, 02 Mar 2006 07:41:37 -0800, pluto wrote:
> >
> >> Frankly, if authenticity is just wrapping meat in a tortilla and
> >> frying it, I'd go for inauthentic any day. I used to marinade flank
> >> or round steak in oil, vinegar, chile powder and cumin, and it made
> >> the most fantastic taquitos imaginable. (The inauthentic guacamole
> >> probably helped.)
> >
> > I agree. She did say taquito .. Please disregard my previous
> > comments..I'm not sure what a tauqito is. I have seen those recipes
> > but I don't know how "authentic" they are..looks like taco bell to me.
> > But I admit I don't really know.
>
>
> In TJ off-off Revolution Ave., the locals ate from a taquito cart. They'd
> heat one side of a tortilla then oil the other side and heat it for about
> 10 seconds, oiled side up they'd line it with shredded beef, some
> shredded cheese and guacamole and just roll it up it. It wasn't greasy to
> handle that way. You'd just mill around eating and just keep ordering
> taquitos and they'd keep count of how many you ate and when you were done
> you paid what they asked. They were so delicious, I'd eat six or more.
> Once a month for a year.
>
> And we'd always declare a bottle of Gusano Rojo mescal at the border.
> I've eaten the worm! So the story goes the purpose of the worm was they'd
> drop a worm in the bottle after it was filled and then sealed. When the
> worm sank to the bottom it was ready to sell. No extra effect.
>
> Andy
>

Ah, and then you'd go drink the pail of 6 Dos Equis, right? Been there,
done that! :~)

kili

"Rusty" > wrote in message
oups.com...
> White Monkey wrote:
> > Hi all,
> >
> > I have managed to get a tortilla press (not easy in the Netherlands),
and
> > would like to make taquitos for dinner. Given already oil-simmered and
> > shredded pork, how would I proceed? Online searches reveal
oversimplified
> > recipes (pork, pepper, garlic powder) and what I consider to be
inauthentic
> > recipes (pork, can of taco sauce, can of green chilies). I just want
> > authentic Mexican taquitos. I have on hand inauthentic chilies (hard to
get
> > anchos and stuff over here), cilantro, a can of tomatoes, and an immense
> > array of spices.
> >
> > Thanks,
> > Katrina
>
> This recipe is not authentic, but it's good:
>
> Flour Tortilla Chicken Flautas
>

See, hold on, Flautas are made with FLOUR tortillas, TAQUITOS are made with
small, taco-sized corn tortillas. That's the difference.

kili

"kilikini" > wrote in
:

>> And we'd always declare a bottle of Gusano Rojo mescal at the border.
>> I've eaten the worm! So the story goes the purpose of the worm was
>> they'd drop a worm in the bottle after it was filled and then sealed.
>> When the worm sank to the bottom it was ready to sell. No extra
>> effect.
>>
>> Andy
>>
>
> Ah, and then you'd go drink the pail of 6 Dos Equis, right? Been
> there, done that! :~)
>
> kili


kili,

We would do slammers! A thick/strong jigger 1.5 ounce shotglass. 1 oz.
mescal, 0.5 oz. 7-up. Cover and grip the jigger with the palm of your hand
and slam it on the table and then down the hatch as a bubbling foam.

That's all I remember!

Andy

"Andy" <q> wrote in message ...
> "kilikini" > wrote in
> :
>
> >> And we'd always declare a bottle of Gusano Rojo mescal at the border.
> >> I've eaten the worm! So the story goes the purpose of the worm was
> >> they'd drop a worm in the bottle after it was filled and then sealed.
> >> When the worm sank to the bottom it was ready to sell. No extra
> >> effect.
> >>
> >> Andy
> >>
> >
> > Ah, and then you'd go drink the pail of 6 Dos Equis, right? Been
> > there, done that! :~)
> >
> > kili
>
>
> kili,
>
> We would do slammers! A thick/strong jigger 1.5 ounce shotglass. 1 oz.
> mescal, 0.5 oz. 7-up. Cover and grip the jigger with the palm of your hand
> and slam it on the table and then down the hatch as a bubbling foam.
>
> That's all I remember!
>
> Andy
>
>
>

LOL, been there, too, and woke up in San Ysidro. :~)

kili

"kilikini" > wrote in
:

>
> "Andy" <q> wrote in message ...
>> "kilikini" > wrote in
>> :
>>
>> >> And we'd always declare a bottle of Gusano Rojo mescal at the
>> >> border. I've eaten the worm! So the story goes the purpose of the
>> >> worm was they'd drop a worm in the bottle after it was filled and
>> >> then sealed. When the worm sank to the bottom it was ready to
>> >> sell. No extra effect.
>> >>
>> >> Andy
>> >>
>> >
>> > Ah, and then you'd go drink the pail of 6 Dos Equis, right? Been
>> > there, done that! :~)
>> >
>> > kili
>>
>>
>> kili,
>>
>> We would do slammers! A thick/strong jigger 1.5 ounce shotglass. 1
>> oz. mescal, 0.5 oz. 7-up. Cover and grip the jigger with the palm of
>> your hand and slam it on the table and then down the hatch as a
>> bubbling foam.
>>
>> That's all I remember!
>>
>> Andy
>>
>>
>>
>
> LOL, been there, too, and woke up in San Ysidro. :~)
>
> kili


kili,

Do tell, You were slamming in TJ?!!! Glad you made it back across the
border in ANY condition!

Andy

In article >,
"C. James Strutz" > wrote:

> "White Monkey" > wrote in message
> ...
> > Hi all,
> >
> > I have managed to get a tortilla press (not easy in the Netherlands), and
> > would like to make taquitos for dinner. Given already oil-simmered and
> > shredded pork, how would I proceed? Online searches reveal oversimplified
> > recipes (pork, pepper, garlic powder) and what I consider to be
> > inauthentic recipes (pork, can of taco sauce, can of green chilies). I
> > just want authentic Mexican taquitos. I have on hand inauthentic chilies
> > (hard to get anchos and stuff over here), cilantro, a can of tomatoes, and
> > an immense array of spices.
>
> I guess you have to ask yourself what is "real" and why is it so important.
> What is real to people in Mexico and in other places is constructing meal
> items with what you have on hand. If they use canned chiles and tortillas in
> a package then does that become "real"? Besides, you're not Mexican so it
> can never be 100% real. :^) Maybe just use ingredients that are available
> to you to make things you enjoy. Pleasure is real.

Good point! And why do so many discussions of Mexican food always have
to bring up questions of authenticity? Sheesh! Mexican food is very,
very diverse by region, by class, and more. And then there's the usual
language usage problems. Here in my part (California) of La Frontera ,
the word taco meant two different items. The restaurant taco used to
mean a corn tortilla, crisply fried with a meat and garnish filling.
Mexican co-workers told me that they would call that a taquito and that
a taco was any tortilla rolled around a filling. The current usage here
in most taquerias goes like: (soft) taco = heated corn tortillas
(usually 2) rolled around filling; burrito = heated flour tortilla(s)
rolled around filling; flauta = corn tortilla(s) rolled around filling
and deep fried: chimichangas = 2 flour tortillas rolled around filling
and deep fried. The older usage of taco is still in use and there are
other inconsistencies. And then there's that available ingredients
thing. When I was working in the winery/vineyard biz, I would often eat
lunch with Mexican nationals. On more than one occasion I was served
tacos made with weiners. So- Relax and eat well!

D.M.

On Thu, 2 Mar 2006 13:33:19 +0100, White Monkey wrote:

> Hi all,
>
> I have managed to get a tortilla press (not easy in the Netherlands), and
> would like to make taquitos for dinner. Given already oil-simmered and
> shredded pork, how would I proceed? Online searches reveal oversimplified
> recipes (pork, pepper, garlic powder) and what I consider to be inauthentic
> recipes (pork, can of taco sauce, can of green chilies). I just want
> authentic Mexican taquitos. I have on hand inauthentic chilies (hard to get
> anchos and stuff over here), cilantro, a can of tomatoes, and an immense
> array of spices.
>
Did you find this recipe? It's simple too, but most home cooking is
simple. http://www.mexgrocer.com/102-porktaquitos.html

I can't imagine going to the trouble of making taquitos from scratch.
They are sold frozen in a bag here. We pop them in the oven to heat
and eat them as a snack with guacomole and salsa. Personally, I'd
rather use that shredded pork for tamales or soft tacos.
--

Practice safe eating. Always use condiments.

On Thu, 02 Mar 2006 16:44:45 GMT, RFC Lurker wrote:

> http://www.rollybrook.com/kitchen.htm

Great site... thanks for posting!
--

Practice safe eating. Always use condiments.

Thanks again for the website and recipes, folks! I ended up simmering the
pork in oil for 4 hours, then simmering it for 1 hour in water with a
handful of chopped cilantro, 1 tsp. of cumin, 1/2 tsp. chili powder, some
pepper, and some onion powder. It came out very nice indeed, and then as a
stroke of luck someone was able to tell me that there IS a store in this
area that has corn tortillas! It's a housewares and kitsch place that has
suddenly opened a small foreign foods section. So we had taquitos after all.
--Katrina

"Andy" <q> wrote in message ...
> "kilikini" > wrote in
> :
>
> >
> > "Andy" <q> wrote in message ...
> >> "kilikini" > wrote in
> >> :
> >>
> >> >> And we'd always declare a bottle of Gusano Rojo mescal at the
> >> >> border. I've eaten the worm! So the story goes the purpose of the
> >> >> worm was they'd drop a worm in the bottle after it was filled and
> >> >> then sealed. When the worm sank to the bottom it was ready to
> >> >> sell. No extra effect.
> >> >>
> >> >> Andy
> >> >>
> >> >
> >> > Ah, and then you'd go drink the pail of 6 Dos Equis, right? Been
> >> > there, done that! :~)
> >> >
> >> > kili
> >>
> >>
> >> kili,
> >>
> >> We would do slammers! A thick/strong jigger 1.5 ounce shotglass. 1
> >> oz. mescal, 0.5 oz. 7-up. Cover and grip the jigger with the palm of
> >> your hand and slam it on the table and then down the hatch as a
> >> bubbling foam.
> >>
> >> That's all I remember!
> >>
> >> Andy
> >>
> >>
> >>
> >
> > LOL, been there, too, and woke up in San Ysidro. :~)
> >
> > kili
>
>
> kili,
>
> Do tell, You were slamming in TJ?!!! Glad you made it back across the
> border in ANY condition!
>
> Andy
>

Yeah, woke up next to an ex-boyfriend and didn't remember meeting up with
him or getting to the hotel. Ah, the good (?) ole days. <g>

kili

"kilikini" > wrote in news:4eWNf.53022
:

>> Do tell, You were slamming in TJ?!!! Glad you made it back across the
>> border in ANY condition!
>>
>> Andy
>>
>
> Yeah, woke up next to an ex-boyfriend and didn't remember meeting up
with
> him or getting to the hotel. Ah, the good (?) ole days. <g>
>
> kili


kili,

"didn't remember" ...yep, haven't touched the stuff in 26 years for the
same reason.

Andy

In article >,
"kilikini" > wrote:


> > > authentic Mexican taquitos. I have on hand inauthentic chilies (hard to
> get
> > > anchos and stuff over here), cilantro, a can of tomatoes, and an immense
> > > array of spices.
> > >
> > > Thanks,
> > > Katrina
> >
> > This recipe is not authentic, but it's good:
> >
> > Flour Tortilla Chicken Flautas
> >
>
> See, hold on, Flautas are made with FLOUR tortillas, TAQUITOS are made with
> small, taco-sized corn tortillas. That's the difference.


Unless it's not. It which case it isn't. Mexico is a free country.
They can do whatever they want, and they do.

As I remember, you live in the US. When people from a certain area of
China come in, you get the kind of food they fix there. When people
from a certain area of Mexico come in, you get that kind of food.

--
Dan Abel

Petaluma, California, USA

In article >,
"White Monkey" > wrote:


> I have managed to get a tortilla press (not easy in the Netherlands), and
> would like to make taquitos for dinner. Given already oil-simmered and
> shredded pork, how would I proceed? Online searches reveal oversimplified
> recipes (pork, pepper, garlic powder) and what I consider to be inauthentic
> recipes (pork, can of taco sauce, can of green chilies). I just want
> authentic Mexican taquitos. I have on hand inauthentic chilies (hard to get
> anchos and stuff over here), cilantro, a can of tomatoes, and an immense
> array of spices.


I think of taquitos (little tacos) as a simple finger food. If the meat
has been seasoned, then I think nothing needs to go in them besides it.
They are often served with sour cream, guacamole and/or salsa. With
beans and rice, it could be (and often is) a whole meal.

--
Dan Abel

Petaluma, California, USA