Cinco de Mayo is around the corner, and there are few hors d’œuvre in the Mexican repertoire better suited for munching on with a nice cold cerveza or margarita in hand than a crunchy, rolled taquito.  If the only kind of taquito you’re familiar with comes in a box from the frozen food aisle, then you’re in for a serious treat.  These are the real deal.  No microwaves, no ovens and no mystery meat here;  just the ear shattering crunch and savory interior of a freshly fried, homemade beef taquito.

Truth be told, I happily ate my healthy share of frozen taquitos for years. In fact, growing up I didn’t know many households that didn’t have a case buried somewhere in their freezer for snack emergencies. Throw them on plate, pop them in the microwave for a minute or so and go to town.  Let’s face it: they’re quick, convenient and the perfect vessel for your favorite condiment.  As a kid, I’d go as far as to dip mine in ketchup! It wasn’t until I decided to try a homemade version that I realized what this Mexican fingerfood could be. Where the frozen lack any serious depth of flavor and always end up being somewhere between chewy and soggy on the texture scale, the homemade is a knockout crispy treat.

These taquitos are the perfect way to use up leftover barbacoa.  In fact, I’ll even make an entire batch for the sole purpose of rolling up a few dozen of these bad boys.  If you really like them (which you will), go ahead and make a double batch and stash them in your freezer for the ultimate late night snack.  Like the kind from the box, but oh-so-much better.

TAQUITOS

Finding good, small, yellow corn tortillas is the first step in making a killer taquito at home.  In my experience, flour and/or white corn tortillas just don’t render the same results.  In order to make the tortillas pliable enough to roll into tight, cigar-like taquitos, it’s necessary to first blanch them in hot oil for a few seconds to make them pliable.  Simply steaming or warming the tortillas in a pan will not work in this instance as they are likely to crack or break during the rolling stage.  As always, I recommend getting a friend or family member involved in this process as an assembly line will pull this recipe together much more quickly than going it alone.  After the taquitos have been rolled, you can either fry them straight away using toothpicks to secure their shape or freeze them seam-side down on a parchment-line baking sheet.  Whatever you do, make sure they are tightly rolled and securely sealed to avoid unfurling in the hot oil.  I’ve gone with barbacoa beef here, but you could just as easily use leftover chile-braised pork, or pulled chicken as well.

INGREDIENTS:

• 2 pounds leftover barbacoa beef, shredded
• 16-20 small yellow corn tortillas, no larger than 5-inches in diameter
• Oil for frying
• Hot Sauce, salsa and/or guacamole for dipping

METHOD:

1. Preheat oven to 200° F.  Pour oil into a heavy medium pot until it reaches a depth of 2-inches.  Heat oil over medium heat until it reaches 350° F on a candy thermometer.
2. Working one at a time, quickly dip a tortilla into the hot oil for a few seconds until completely submerged – you are not looking to crisp or cook the tortilla at this point, but rather, make it pliable.  Remove the tortilla using tongs and drain it on several layers of paper towel in order to absorb the excess oil.  Repeat this same dipping/draining procedure with the remaining tortillas.
3. To fill and roll the taquitos, place one of the pliable tortillas on a clean work surface and spoon on 2 large tablespoons or about 1.5-ounces of the shredded beef.  Using your fingers, pinch/shape the beef into a long, sausage-like row just under the center line of the tortilla.  Fold the bottom half of the tortilla up, over and around the filling, pulling snugly on the beef and rolling until you have created a tight cigar-like shape.  Rest the rolled taquito seam-side down on a sheet pan covered with parchment paper and repeat with the remaining tortillas and beef.  At this point you can freeze the taquitos for later frying or you can proceed to fry them straight away. If you plan to fry the taquitos directly after rolling, secure each seam with a carefully threaded toothpick to prevent them from unrolling in the hot oil.
4. Working in batches, fry the the taquitos until they are golden brown and and crispy throughout, about 5-6 minutes.  Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings.
5. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole.

Makes 16-20 taquitos

With a surplus of homemade English muffins lying around just waiting to go stale, I started to wonder if there was another use for them that I’d yet to consider.  Enter the breakfast sandwich.  Like spicy fried chicken sandwiches, I ate my fair-share of these hand-held wonders growing up.  Today, sadly, I don’t make it down to the old Micky-D’s as often as I once did.  Not as keen on eating battery-farmed eggs and sub-par pork products, I’ve been at a loss in my search for a breakfast sandwich made with good, quality ingredients.  Believe me, I’ve checked.  So, armed with a fresh package of organic American cheese slices, a carton of pasture-raised, organic eggs and some preservative-free Canadian bacon, I set out to recreate a more wholesome version of the iconic breakfast sandwich of my youth.

I’m not much of a sweets guy when it comes to breakfast.  In fact, I’ll pass on the french toast, Belgium waffles and pancakes just about any day of the week.  Instead, this is what I crave.  A warm, lightly toasted English muffin slathered with butter, topped with gooey cheese, salty meat and a perfectly seasoned egg.  It might not be brain-food, but with one of these in your belly, I guarantee you’ll be well-equipped to deal with any of the day’s challenges.  So, if you’re like me and love a great breakfast sandwich but are less than inclined to patronize the local fast-food mega-chain, do what I did and make one for yourself.  I think it goes without saying that they were OUTSTANDING.  I’d like to think of them as another perfect example of a fast-food favorite cooked with slow food sensibilities.

BREAKFAST SANDWICH

If you’re any kind of fan of the classic Egg McMuffin, odds are you don’t need a recipe to put one of these together.  Cheese, egg and Canadian bacon is a pretty straightforward concept, but if you really want to reproduce a sandwich that is true to the original you are going to have to create one of those unnaturally perfect egg discs.  I played around with a couple of different techniques and eventually settled on cooking the egg in a ring mold set inside of a skillet over low heat.  Another option would be to slowly bake the eggs inside the cups of a silicone muffin mold.  That being said, I also made one using soft-scrambled eggs and another with a soft-centered, over-easy egg that were each outstanding, so feel free to break from convention.

INGREDIENTS:

• 4 extra-large, organic eggs from pasture raised chickens
• 4 tablespoons unsalted butter or nonstick cooking spray
  
• 4 English muffins, fork split
• 4 slices organic American cheese
• 4 slices Canadian bacon
• Kosher salt and freshly ground black pepper
  

METHOD:

1. Warm 2 tablespoons of the butter in large, nonstick skillet over low heat.  Rub the inside of a 3-inch ring mold or cookie cutter with some butter or spray liberally with nonstick cooking spray.  Repeat with the remaining molds and set them inside of the skillet to heat up slightly.
2. Carefully crack each of the four eggs into their own small bowls or teacups.  Taking your time, and ensuring that each ring mold is sitting squarely on the base of the skillet, pour the eggs from their cups into the ring molds.  Season the eggs to taste with salt and black pepper.  Now is the time to break the yoke if you want.  Cover the skillet and allow the eggs to gently cook until they have set and are no longer runny, about 8-10 minutes.
   
3. Meanwhile, lightly toast the English muffins and warm the Canadian bacon in another small skillet set over medium heat.
4. When the eggs are cooked, carefully remove the molds from the skillet.  If the eggs do not release on their own from the molds, run a small paring knife along the base of the mold to free any stuck edges.
5. Compose the sandwiches by lightly buttering each half of the English muffins then layer a slice of American cheese, then the egg followed by a slice of the warmed Canadian bacon.  Top with the other half of the muffin and serve immediately.
   

Makes 4 sandwiches

When it comes to fast food guilty pleasures, for me, a good spicy chicken sandwich ranks near the top.  Having eaten my fair share from just about every fast food chain out there while I was in high school, I consider myself to be a bit of a connoisseur when it comes to the crispy, neon-orange chicken pucks of the world.  I know, I know, that crap is not only horrible for you, but also made from ingredients we’d all rather not know about.  That’s precisely why I set out to recreate this drive-thru favorite at home.  Think of it as a slow food take on a fast food classic.

Made with organic, boneless-skinless breasts, a spicy buttermilk marinade and fiery Cajun seasoning blend, the flavor of this scratch-made rendition easily outranks that of its greasy, artificial cousin.  When combined with ripe tomato slices, crisp lettuce and creamy mayonnaise on a homemade sesame seed bun, you have a fried chicken sandwich good enough to get excited about without the guilt of processed, chain food.

It might not be the healthiest sandwich out there, but like mozzarella sticks, you’ll feel better knowing its homemade.

SPICY FRIED CHICKEN SANDWICH

Soaking the chicken overnight in a spicy buttermilk marinade not only adds great heat but also helps tenderize the chicken.  If you don’t have self-rising flour on hand, make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of salt and 1 1/2 teaspoons of baking powder.  I’ve included a recipe for the Cajun seasoning I make at home, but any store-bought brand will work just as well here.  I like the simplicity of a great slice of tomato, fresh lettuce and mayonnaise on this sandwich, but you could just as easily top this chicken with melted cheese, refreshing coleslaw or even substitute the mayo for some ranch dressing.

INGREDIENTS:

• 2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 1 cup buttermilk
• 1-2 teaspoons cayenne pepper
• Cajun seasoning for dusting (recipe follows)
• 1 cup self-rising flour
• 1 teaspoon coarsely ground black pepper
• 2 eggs
• 2 teaspoons hot sauce
• Canola or vegetable for frying
• 4 sesame seed hamburger buns
• Mayonnaise for spreading
  
• 4 leaves of butter or leaf lettuce
• Tomato slices for garnish

METHOD:

1. Pour the buttermilk into a bowl and whisk in the cayenne pepper.  Add the chicken cutlets to the buttermilk mix and marinate them overnight in the refrigerator.
2. Take the chicken out of the refrigerator at least 30 minutes before frying.  In a shallow bowl, lightly beat the eggs with the hot sauce and set aside.  Pour the flour onto a clean plate and stir in the coarsely ground black pepper and set aside.
   
3. Drain the chicken cutlets from the buttermilk marinade and place on a clean plate. Sprinkle both sides of each cutlet heavily with Cajun seasoning before dunking it in the egg mixture.  Quickly dredge the seasoned chicken in the flour-pepper mixture, making sure to shake off any excess.  Place on a clean plate and repeat with remaining chicken.
   
4. Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer.  Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch.  Remove the fried chicken cutlets to a plate lined with paper towels and repeat with the remaining chicken.  Keep first batch of chicken warm in a low, 200° oven.
   
5. Spread each half of the hamburger buns with mayonnaise (or ranch dressing) and top with a fried chicken cutlet, lettuce and tomato.  Serve immediately.

Makes 4 sandwiches

CAJUN SEASONING

INGREDIENTS:

• 1 tablespoon paprika
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

METHOD:

1. Stir to combine all the ingredients in a small bowl.
   
2. Store in an airtight jar.  Use on fish, chicken and pork.
   

When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm.  Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group.  After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen.

It might have been the alcohol, but the first batch was gone within a matter of seconds.  Simultaneously crispy and gooey, these mozzarella sticks seem to defy the laws of physics and flavor.  After the second batch had been demolished, a few halfhearted concessions came my way; they had to admit,  homemade outranked frozen by a long shot.

With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort.

With the question about whether or not it’s a waste of time to make mozzarella sticks at home answered, the question of the perfect dip remained.  We decided to go with a buttermilk dip that was tangy, cooling and delicious.  But I wouldn’t mind trying these with a marinara sauce, too.

MOZZARELLA STICKS WITH BUTTERMILK DIP

The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying.  Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer.  As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches.  Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.

INGREDIENTS:

For the Mozzarella Sticks:

• 12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
• 1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
  
• 4 teaspoons Italian seasoning
• 1/2 teaspoon table salt
• Freshly ground pepper to taste
• 4 eggs
• 1 cup of all-purpose flour
• Canola oil for frying

For the Buttermilk Dip:

• 1/3 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lemon or lime juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons honey
• 2 tablespoons minced fresh basil
• 2 tablespoons minced green onions
• 2 tablespoons minced flat-leaf parsley
• 1/4 to 1/2 teaspoon of table salt to taste
• Freshly ground black pepper to taste

METHOD:

1. Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this).  Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well.  Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered.  Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated.  One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating.  Set aside on a clean plate and repeat with the remaining cheese sticks.  Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined.  Cover with plastic wrap and refrigerate until ready to serve.
4. Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches.  Using an candy thermometer, heat oil until it reaches a temperature of 350°.  Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes.  Drain on paper towels.
5. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches.  You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.
6. Serve immediately with buttermilk dip.

Serves 4