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Crisp Rolled Tortillas with Ham |
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Serves: 8 Print this Recipe(Taquitos de Jamón) Category: Breakfast Dishes with Tortillas and Bread Makes 8 taquitos Here, flour tortillas are rolled into cylinders (taquitos) in the style of northern Mexico. The tortillas are layered with thinly sliced deli-style smoked ham and cheese before being rolled. The taquitos are then lightly fried and served for breakfast. I like them with Mexican Scrambled Eggs (see Eggs and Breakfast Dishes). Taquitos can be assembled ahead and fried shortly before serving. They can also be cut into pieces and served as appetizers. Chihuahua cheese is very popular in Mexico and is made by Mennonites who settled in the state of Chihuahua in 1921. There are now about twenty Mennonite communities, called camps (campos) in the region. They make cheese and cultivate crops on their farms. If you can't find Chihuahua cheese, mild cheddar is a good substitute. 8 (6- to 7-inch) flour tortillas 8 (1/16-inch-thick) round ham slices (about 6 inches in diameter) 2 cups shredded Chihuahua or mild cheddar cheese Oil for frying 1. In a dry nonstick skillet, warm the tortillas, 1 at a time, until soft and flexible, about 20 seconds. Stack and wrap in a kitchen towel to keep soft. Lay 1 tortilla on a flat surface. Put a slice of ham on the tortilla and top with 1/4 cup of cheese. Roll tightly and secure with toothpicks. Put on a plate and cover to keep soft. Repeat until all are rolled. 2. In the same skillet, heat about 2 tablespoons of oil over medium heat, and fry the taquitos 2 or 3 at a time until the cheese is melted and the tortillas are crisp and golden, about 1 minute. Drain on paper towels. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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