The first time I had taquitos I was in the middle of an epic fight with an old ex-boyfriend. It was so long ago that I don’t remember what the fight was about. And to be honest, I don’t remember much about him at all. We weren’t fighting when we sat down and ordered, but by the time the drinks arrived we were both fuming silently.
For some strange reason or other our order got lost — it was a super busy night and I think the kitchen was in the weeds. The fight was so extreme that essentially we sat in silence for over an hour with no food in front of us. We weren’t even playing on our phones, but only because this happened before the iPhone was invented. Long story short, our server eventually realized that we had no food and brought us a basket of chicken taquitos on the house. My ex was still fuming too much to touch the basket, but I was hungry and the little deep-fried rolls looked good, so I dug in.
Those little crunchy rolls filled with chicken were so good I finished off the basket. I think my ex and I were talking by the end of the night, but I don’t remember. Regardless, the restaurant ending up comping our meal and I discovered the deliciousness of crunchy rolled tacos. I forgot about this story until I started writing this and just told Mike about it, who suggested I not tell the story on the blog because it might paint me as an immature brat. I guess I was at the time, but I like to think I’ve grown now and am much less immature and bratty — especially now that I have both Mike and taquitos in my life.
You too need taquitos in your life! They’re are delicious and easy to make. Basically they’re a rolled up taco that’s fried until crispy. Most commonly they’re filled with meat, but you can fill them with whatever you like. I was feeling breakfast so I filled mine with a pepper onion scramble. I would have added sausages too, but didn’t have any. I’ve heard about people baking taquitos with success, but I really think they need to be fried for that unbelievable crunch and contrast between the outsides and insides.
Breakfast Taquito Recipe
makes 8 taquitos
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1/4 cup green onions
- 2 eggs
- salt and pepper
- grapeseed oil for frying
- 8 tortillas
- sour cream, salsa and shredded cheddar to serve
Heat up a bit of oil over medium heat in a non-stick skillet. Add the diced onion, diced bell peppers and green onions to the pan. Cook, stirring occasionally, until slightly softened, 3-5 minutes. Reduce the heat to medium-low and add the eggs. I tend to add whole eggs and scramble in the pan, but if you prefer to beat your eggs before hand, that works too. Let the eggs cook, stirring occasionally until set. Season with salt and pepper and set aside.
Warm a tortilla in a dry pan until soft and pliable. Spoon 1 tablespoons of eggs across the bottom of the tortilla. Tightly roll up and skewer with a toothpick to hold closed. Repeat until all of the tortillas are rolled.
Over medium-high heat, heat up about 1 cm grapeseed oil in a tall-sided heavy bottomed pan. Fry the taquitos in the oil, flipping once, until golden brown and crispy. Drain on paper towels and enjoy with sour cream, salsa and shredded cheddar. (I would have totally had salsa on these but didn’t have any in the house.)