- Serves: Makes 12
- Cook Time: 30 minutes
- Prep Time: 15 minutes plus 1 hr standing time
- Effort: medium
For the filling
- 500 g rump steaks, diced into 1cm pieces
- 2 cloves garlic
- 750 ml beef stock
- 1 1/2 tsp oregano
- 1/2 tsp ground cumin
- 2 tbsp tomato purée
- 1/2 tsp caster sugar
- 1-2 tbsp cornflour
For the taquitos
- 150 g masa harina
- 120 ml warm water
- 6 tbsp cebollas en escabeche (onions in lime juice/cider vinegar with fresh chillies, allspice, peppercorns, and oregano)
- shredded lettuce
Tips and Suggestions
Taquitos are small tacos and make great starters or light meals -or make tiny ones for canapés. If you're short of time buy ready-made corn tortillas
1. To make the filling: put the beef and whole garlic cloves in a large pan with the beef stock, oregano, cumin, tomato purée and sugar. Season with salt and pepper.
2. Bring to the boil and simmer for 10-15 minutes until the meat is tender.
3. Mix the cornflour to a paste with a little cold water and add to the mixture, stirring. Bring to the boil and cook for 2 minutes until thickened.
4. To make the taquitos: mix the masa harina with salt to taste in a large bowl. Gradually add the water and work together into a ball.
5. Turn out onto a work surface and knead for 3-4 minutes until smooth. Cover the dough with clingfilm and leave to stand for 1 hour.
6. Divide the dough into 12 small balls and press each ball in a tortilla press (or roll thinly with a rolling pin between two pieces of clingfilm) to make 12 x 5-6cm tortillas.
7. Heat a griddle or heavy frying pan until hot. Cook each tortilla for 15-20 seconds on each side and then for a further 15 seconds on the first side. Keep the tortillas soft and warm by placing them in a folded, slightly damp tea towel.
8. To serve: place a little lettuce on each warm tortilla. Add a few spoonfuls of the beef filling and a few cebollas. Fold in half and serve while still warm.
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