My husband doesn’t cook. He leaves the food stuff to me but it wasn’t always this way. Believe it or not, when my husband and I first met close to 15 years ago I did not know how to cook all that much. Yes, I knew how to bake and in college I was known as the best cook amongst my roommates and friends (but that’s not saying much when you are in college). One evening, while paying a visit to my then boyfriend (now husband), he decided to make me authentic mexican refried bean taquitos. I had never had authentic mexican refried bean taquitos before so of course, I was intrigued.
While on the phone with his mother I watched my sweetheart whip up a batch of authentic mexican refried bean taquitos while I served as his prep cook. Before I knew it, I was sitting in front of this amazing plate of homemade taquitos and with one bite I was sold. Not only did I love them because my honey had made them for me, but they were so yummy. However, my husband never made the taquitos again. That was the one and only time he ever made them and since then I have been making these authentic mexican refried bean taquitos for our family (and loving them) ever since.
This recipe made seem overwhelming at first but don’t let the idea of making taquitos at home scare you.
My recipe below takes you through all the various steps for successful authentic mexican refried bean taquitos. I begin first with how to make the bean mixture needed to fill the taquitos.
I also offer tips on how to make the tortillas a bit easier to work with and how to keep your taquitos rolled nice and tight. Think cigars.
And, this is not one of those recipes for the health conscious. Yes, I am sure you could bake these but I am certain they will not taste as tasty as the recommended pan-frying method.
The taquitos would not be complete without tomato salsa and toppings. If serving as an appetizer, I recommend arranging the taquitos in a circle and placing the toppings in the center for dipping. If serving as an entrée, pile on the toppings and be prepared to get messy.
- Boiled (or canned) pinto beans (approximately 2-3 cups)
- 1/4 cup + 1 TBS of vegetable oil
- 30 corn tortillas
- 16 oz. can of tomato sauce
- 4 oz. water
- 2 TBS of garlic powder
- 2 tsp of salt
- Shredded cabbage (or lettuce)
- Round of cotijo (mexican) cheese for crumbling
- Box of toothpicks
- REFRIED BEAN MIXTURE
- Heat a small skillet and add 1 TBS of vegetable oil.
- Place 2 -3 cups of cooked pinto beans into pan, add 1/4 cup of liquid from beans and let simmer for 5 minutes.
- Salt to taste and begin to mash to create refried beans.
- Once refried beans are ready, turn off stove burner and set aside.
- (***Do not use canned refried beans, they are too thin for the taquitos)
- HOW TO MAKE TAQUITOS
- Heat a large skillet over low heat.
- Add 1/4 cup of vegetable oil.
- Soften each tortilla (*tip: I place my tortillas in a very wet paper towel and microwave for several seconds until soft).
- Place the tortillas on a work surface and spread each with 2 tablespoons refried beans.
- Roll up the tortillas to resemble cigars.
- I secure my rolled taquitos with toothpicks.
- Working in batches, fry the taquitos, turning, until crisp and browned, 3 to 4 minutes.
- Drain on paper towels and remove toothpicks.
- Serve the taquitos with the tomato salsa, shredded cabbage (or lettuce) and cotijo cheese.
- TOMATO SALSA
- Take 16 oz of tomato sauce and 4 oz of water and add to blender.
- Add garlic powder and salt and blend on high until mix.
- The salsa should not to too thin or watery.
- Taste and adjust flavorings according to preference - mixture should not taste like straight tomato sauce.
So delicious. Maybe try this recipe for Cinco de Mayo or just as a fun, diversion from the everyday dinners. Enjoy and Ole’!