Note, after my attempt to make these failed, I have decided it was a better idea to make this recipe into tacos than taquitos. I think it depends a lot on the type, freshness, and quality of the corn tortilla you use, but the ones I had could not be rolled without just breaking into strips. I will try again with different tortillas.
The recipe makes enough for 20+ taquitos. You can freeze and save the leftover soy curls.
Shredded Soy Curls
- Butler Soy Curls
- Butler ‘Chiken’ Seasoning or Better than Bullion Not Chicken (about 1 tablespoon)
- 2 Cups boiling water
- In large bowl, mix seasoning with water. Add curls and allow to rehydrate for 10 minutes.
- Place 1-2 cups of the curls in a blender. Blend until shredded. Repeat until all curls are shredded.
- 2 tablespoons chili powder*
- 2½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 onion (any variety), peeled and diced
- 1 package of corn tortillas
- In a large bowl, toss the Soy Curls with the chili powder and cumin.
- Heat a large skillet over medium high heat. Spray the bottom with oil or use 1 tablespoon of olive oil. Add the onion and the Soy curls and cook, stirring as need, until the onion is starting to color and soften, about 10 minutes. Remove the skillet from the heat.
- Place a small skillet over medium high heat and fill the bottom with about ¼ to ½ inch of olive oil. Let it heat while you roll the taquitos.
- If the tortillas aren’t too soft, you can heat them in the microwave on a plate (without the bag) for about 20 seconds. This will soften the up enough to roll.
- Working with one tortilla at a time, place a spoonful or two of the Soy Curl filling along the edge of the tortilla. Tightly roll up the tortilla around the filling so that you have a cigar shape. Check to see if the oil is hot enough in the skillet. Once it’s hot, carefully place the taquito in the oil seam-side down. Repeat the process with the rest of the filling. When the taquitos are golden (which takes about 4 to 5 minutes), carefully turn them over using tongs or a fork, and cook them on the other side until golden and crispy.
- Using tongs, remove the taquitos from the skillet to a plate or baking sheet that is line with paper towels. Repeat with the remaining taquitos. Let them drain for a moment, and then serve the taquitos hot, with salsa on the side.
- 2 tablespoons sweet paprika
- 2 tablespoons ground ancho chili powder
- 2 tablespoons dried oregano
- 2 tablespoons ground cumin
- 2 tablespoons granulated garlic
- 1 tablespoon granulated onion
- 2 teaspoons fine sea salt
- ½ teaspoon cayenne pepper
- In a small bowl, mix together the paprika, ancho chili powder, oregano, cumin, garlic, onion, salt, and cayenne pepper. Store in an air-tight jar, and use in recipes whenever chili powder is called for