Taquitos, also known as flautas where I grew up, are corn tortillas that are stuffed, rolled, and fried. Shredded chicken or beef is the traditional filling, but here I use mushrooms and pair them with a tart tomatillo salsa for a great vegetarian dish.

　　

Ingredients

serves 4 to 6

　　1 1/2 tablespoons olive oil

　　3/4 cup chopped onion

　　2 garlic cloves, minced

　　5 ounces button mushrooms, chopped

　　1 1/2 tablespoons chopped fresh cilantro

　　Salt and freshly ground black pepper

　　Twelve 6-inch corn tortillas

　　Vegetable oil, for panfrying

　　Roasted Tomatillo–Cilantro Salsa (page 167)

　　

Step 1

Heat 1/2 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until beginning to brown. Add the remaining 1 tablespoon oil and the mushrooms, and sauté for 5 minutes, or until golden. Remove from the heat. Stir in the cilantro, and season the mushroom filling to taste with salt and pepper.

　　

Step 2

Place the tortillas on a work surface and spread 2 tablespoons of the filling down the center. Roll them up like a soft taco (into a cylinder). Place a toothpick in the center and one at each end of each taquito to keep the filling from falling out. (These can be made 1 day ahead to this point. Transfer them to baking sheets, cover, and refrigerate.)

　　

Step 3

Place a medium skillet over medium-high heat, and add enough vegetable oil to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in batches, fry the taquitos until golden brown, about 1 minute per side. Transfer them to paper towels to drain.

　　

Step 4

Remove the toothpicks from the taquitos, and transfer the taquitos to a platter. Spoon the tomatillo-cilantro salsa down the center of each taquito, and serve.

　　Fresh Mexico