Note: This makes enough for 24 taquitos, but I usually only make 12 at a time and then freeze the rest of the filling for another day.
Ingredients:
For the filling:
2 tablespoons vegetable oil
1 lb 90% lean ground beef
1 (15 oz) can pinto beans, rinsed
1 large onion, halved and sliced thin
4 jalapeno chilis, stemmed, seeded, and minced (also can use 2-3 serranos)
6 garlic cloves, minced
2 teaspoon ground cumin
2 teaspoon chili powder
1 (15 oz) can tomato sauce
2/3 cup water
6 tablespoons minced fresh cilantro
½ teaspoon table salt
1 teaspoon black pepper
For assembly and frying:
12 6-inch corn tortillas
1 large egg, beaten
½ cup vegetable oil
Directions:
1. For the taquitos. Heat nonstick skillet over medium-high heat. Add beef and cook, breaking up into pieces with a spoon, until no longer pink, about 5 minutes. Drain beef in colander; set aside. Mash beans to paste with potato masher or fork; set aside.
2. Heat 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add onion and cook until golden brown, about 5-7 minutes. Stir in chilis, garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in mashed beans, tomato sauce, water, cilantro, salt and pepper. Stir in drained beef and cook, stirring occasionally, until mixture has thickened and begins to sizzle, about 10 minutes. Season with salt and pepper to taste. Transfer to bowl; set aside to cool; about 20 minutes. Can be made ahead and refrigerated for a few days or frozen for a month.
3. Microwave 6 tortillas until hot and pliable, about 90 seconds. Working with 1 tortilla at a time, brush top half with egg. Place row of 2-3 tablespoons filling across lower half of tortilla. Fold bottom of tortilla up and over filling, then pull back on tortilla to tighten it around filling. Roll tightly and place seam side down on plate. Cover with damp towel to keep them from cracking. Microwave remaining 6 tortillas and repeat with remaining filling. (Taquitos can be made up to 24 hours ahead, covered with damp towel, wrapped tightly in plastic, and refrigerated).
4. To fry. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in skillet over medium heat until 350 degrees. Place 6 taquitos seam side down in oil and fry until golden, about 5 minutes. Flip and fry until second side is golden, about 3 minutes longer. Transfer to wire rack and place in over to keep warm. Repeat with remaining taquitos.
