Beef taquitos
Beef second courses
Every summer my parents traveled to visit California relatives, and while there we always looked forward to making a “taquito run” to Olvera Street; a renowned Los Angeles market place that depicts Mexican and Latino culture. In fact, this is where I first ate Taquitos!
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<br />And so back home, growing up, taquitos were served as a "Saturday night special"
<br /> a few times a year. I often helped cook and shred beef, prepare green Chile sauce and make a vegetable barley soup with the leftover broth, before finally rolling and frying the Taquitos. It was an all day project; these days I start the meat a couple days ahead and have adjusted the old family’s prep to fit modern times.
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<br />Taquito appetizers served with guacamole, green chile sauce or fresh salsa make an ideal hand held snack, for any occasion, they are always a crowd pleaser and first to go.
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