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.