The Art of Shallow Frying: A Guide to Making Perfect Taquitos
As we stand in front of our trusty deep fryer, we can't help but think about the importance of temperature control. The ideal temperature for shallow frying is around 350 degrees Fahrenheit, and I'm glad I have a thermometer to ensure that's the case. Today, we're going to be making taquitos, those crispy, flavorful little morsels that are perfect for snacking or as part of a meal. With a medium-high heat setting, we're aiming for a shallow fry that won't leave us overwhelmed with grease.
As I carefully place the taquito mixture into the hot oil, I take note of the color change in the tortilla. You see, when it's not yet fully cooked, the tortilla will still be slightly translucent and soft to the touch. It's at this stage that we can tell if our temperature is spot on or not. And let me tell you, folks, 359 degrees Fahrenheit is exactly what we need for a perfect sear.
Now, I know some of you might be thinking, "But wait, aren't taquitos supposed to be fried at a higher temperature?" To that, I say, "Not necessarily." You see, when it comes to shallow frying, you don't need as much grease as you would with deep frying. In fact, the beauty of shallow frying is that it allows for a crispy exterior and a tender interior – all without overloading your taquitos with excess oil.
Of course, there are some key tips to keep in mind when making taquitos. For starters, always make sure to season those puppies well! Don Jose's taquito recipe is renowned for its punch of flavor, and I can attest to the fact that it's a game-changer. And let's not forget about the importance of cooking time – two minutes on each side is usually just right.
But what really sets our taquitos apart from the rest is the seasoning. Big says we've got some amazing spices hidden away in the pantry, and I couldn't agree more. A little bit of paprika here, a pinch of cumin there... it's all about layering those flavors to create something truly special.
Now, I know some of you might be thinking, "But what about the crease side?" Ah, my friends, that's an easy mistake to make! You see, when cooking taquitos, it's crucial to place them seam-side down in the oil. It's not just about aesthetics – it's also a matter of food safety. And trust me, after a few batches of burnt ends, I can attest to the importance of getting that seam right.
As we take our first bites into these crispy little morsels, we're reminded of why cooking is so special. There's something magical about bringing people together over a shared love of food – whether it's for breakfast, lunch, or dinner. And let me tell you, folks, these taquitos are perfect for whatever the occasion.
So go ahead, gather your family and friends around the table, and share in the joy of cooking. And don't be afraid to experiment with new recipes and flavors – after all, that's what it's all about! And as we take our final bites into those delicious taquitos, I want to tip my hat to all our service men and women, veterans, and families who make life worth living. You're the ones who keep us going, and for that, I'm eternally grateful.
In the end, it's not just about cooking – it's about sharing love, laughter, and a good meal with those we care about most. And as long as we've got our trusty deep fryer, we'll be making memories for years to come. So go ahead, grab a plate of taquitos, and let the fiesta begin!
"WEBVTTKind: captionsLanguage: entaco tuesdays no more taquito tuesdays have took over a corn tortilla that is filled with a really good spicy chuck roast that has been cooked down so tender it falls apart come on because we're fixing the from taquitos now i know you've seen them down there in the frozen food section when you're walking down through there and you open that little deal and there's a box says don jose tokitos and they're pretty good they are they're not bad we have eat a lot of them but folks let's talk about taquito a minute because really when you look at the term it translates from spanish to rolled taco or small taco now a lot of people get that mixed up sometimes with a flatta but a flauta is more usually going to be a flour tortilla to where a taquito is corn and flautas mean like flute-like people argue still today where did it originate well they say some of the vendors down there in the streets of mexico many years ago used to make these in the early 20s because they were a grab-and-go food you could just grab one by your hand go ahead and eat but really a lot of folks say no no no san diego california back in the 1930s and 40s there was a guy had a tortilla factory in him thinking you know i could target the younger generation of people by making these taquitos because they're something that i think they would like better than a taco so whether it's in mexico city or san diego y'all can argue but today i'm doing them in camp and they're going to be better than all them folks you know before we get started on this episode i'd like to have a big congratulations out to martha let's give her a big round of applause she has done 100 gift certificate for marriott and folks y'all asked me a lot of questions about hey what kind of boots do i wear what shirt do i wear it's always what i prefer and that is area and martha i hope you find something you really like sugar so let's talk about the filling that goes in these taquitos it is what a chuck roast is what i'm using today because folks i think really when you when you get a good chuck roast you have a lot of really good lean meat to a fat ratio that is just right so when that is all cooked and tender it's going to be oh so good but the first thing i need you to do is if you're going to do this in a crock pot get it out now plug it in okay and we're going to add a little beef broth to there put it in there that way we're letting that stuff all warm up while we're getting ready now let's lay that chuck roast out there and let's get some of our good original seasoning and let's season it pretty heavy both sides on the sides everywhere because remember folks a lot of times a piece of meat is under seasoned so make sure this big old and it probably weighed two and a half to three pounds and that's going to probably make 18 to 20 taquitos depending on how much meat you want to put in there you want to always put the liquid in there first so you're not pouring over the top and washing all the seasoning off so lay your chuck roast down in there and then we're going to use our taco seasoning our chili seasoning and some green chilies and lay in there a little fresh ground oregano that you just crumble all up in there put the lid on it i like to let it go on high for about maybe four hours and then i'll turn it down to low and let it finish to where when you reach a fork in there and pull it up it just falls apart then you just take them forks shred it all up you're ready to go just set it over here and leave it aside or you can let it cool put it in the icebox and you can use it the next day so whenever you do just make sure that you bring it back to room temperature and you warm it up good before you start putting the filling in them taquitos speaking of chuck roast if y'all want to bring out even some more flavor we have a smoked chuck roast video that you can see there'll be a link right up there above to where you can bring out even more flavor to a taquito so folks i need you to find you some corn tortillas and right out of the package if you was in fact we'll just do a little demonstration if you was to try to roll here you just try to roll them up cold what what oh it becomes a treat for the puppies so we got to warm them things up and then you need to keep them warm so you get them all done so i like to wrap mine in something you can use tinfoil whatever but try to keep some moisture on them try to get them to where they stay the way that wind ain't going to dry them out if you're outside in the kitchen i hope it's not windy get you a cast iron skillet or a griddle whatever you got to have but let's just go to warming some of these up it don't take long to get them warm to where they're pliable and roll we got to have them that way to where they'll hold that meat in there but when you get these all made and you get them fried up you can actually let them sit on a wire rack cool them off really well put them in a baggie put them in the freezer what do you got you don't got don jose in the box all beat because you don't have to go to store you can just reach in there and get them so let's go with the assembly line and i am sure ready because i ain't had no breakfast this morning so we're going to start and we hope that these are still warm if we can find out where they're at if you can just sort of lay it out here in the center to where it's pretty close to that right there and i would say that's not much more than maybe a tablespoon maybe two but we got to roll them up you want to get a tuck and roll remember them deals to where you just come around try to keep it as tight as possible and then what happened to them the toothpick then just pierce them right through there i like to do this here get you a little meat if you have to we got to seal up that shale to where everything is good just keep packing in there because when you do that you're stopping that grease that we're shallow frying in from going all over everything so i just like to pack the pistol make sure it's loaded well we'll get back to stuffing and we'll be good to go uh there is an an odor coming here that ain't meat i think duke has found him one of them up black and white striped cats out here called a skunk somewhere so duker will probably get to see uh a bath sometime today cut that fry oil on about a medium high we're looking pretty shallow you see me about that deep and you're thinking to yourself i don't have one of them thermometers to let me know how hot it is remember that one it tore up he gonna be a guinea pig just let him sit in there a minute see how long does it take him here you can see he's really dancing and doing a little jig here and he gonna get crispy pretty quick so just guessing i would say we're running pretty close to 350. but let's have a peek just so we'll know okay boy duker you are smelling like skunk buddy there is 359 right there so folks i would say we are good because you want things to sizzle when they get there because this doesn't take very long we just want that good crispiness to come out so let me get over here and find these little fellers and i don't want you to over crowd the pool i just want you to put about two in there at a time if you're baking put them on a baking sheet preheat that oven you can do that it just don't take long about 375 degrees at about 20 minutes but i will show you a mistake that kent made you always want to put the crease side down in there first this one wasn't that away so but i bet it'll eat because you know what i'll eat it but you can see that brown color that's already come out of there folks it don't take long at all okay seam side down look at that goodness it's be sort of like one of them crispy burnt ends on a brisket when you can get there the sun is breaking over the barn it is things is looking right it's getting to be right time to what bite into a taquito now that's shallow frying folks i really prefer that over the deep fry method because really i probably had a little too much grease in there it doesn't take very much because you can just fry them roll them around or you see me take that spoon and you just splash a little oil up there and if you want to but be oh so careful you can take that toothpick out after you get that seam that's sealed up it's sort of like going to the cleaners and they mash that steam machine down on your britches you know everything is sealed just right so folks you can eat these just like that and i have eaten many of them now you've got to ketos that you get at the store i will say one thing for don jose his are like a pencil mine have got some substance to them i mean you've got to have that you all know cowboy kent rollins is not going to provide y'all a snack when you could be having a meal that's what i'm talking about you can dip them in sour cream you can dip them anything you want to me i'm just going to take some of our salsa and i'm looking for that crunch i'm looking for a taquito tuesday no more taco tuesdays i want taquitos they'd be good i like taquitos you know i would come here and i want y'all to see this see this face see these little paws you got stuff on you mage oh and you got a grass burp the star of the show is that chuck roast seasoned up so good and it's got just a little bit of a bite in it not much the puppies didn't get a bite they can't have the spicy meat but big says we could have a little bit that maybe had some of that they're fried up in it there is the mage stinky duke is over there and i don't know where sadie's at folks this is so easy you get the kids in there help you make these this could be tailgate food this can be snack food this can be anytime you can have them for breakfast crack an egg over the top of them you're ready to go but just don't forget bring the family together that's what it's about cook some of these up and share them okay but as always and it is with great privilege and honor that i tip my hat to all our service men and women and all the veterans who have kept that old flag a fly no matter where we're at but for the rest of y'all i want to tip my hat to y'all too y'all are mine and shan's family you mean something to us and that's what it's about because y'all that is in your living rooms your cell phones your computers your tvs we hacked it yet but you better look out but now we appreciate each and every one of you every time watching one of our videos god bless you all and i will see you down that i make the best taquito trail ever youtaco tuesdays no more taquito tuesdays have took over a corn tortilla that is filled with a really good spicy chuck roast that has been cooked down so tender it falls apart come on because we're fixing the from taquitos now i know you've seen them down there in the frozen food section when you're walking down through there and you open that little deal and there's a box says don jose tokitos and they're pretty good they are they're not bad we have eat a lot of them but folks let's talk about taquito a minute because really when you look at the term it translates from spanish to rolled taco or small taco now a lot of people get that mixed up sometimes with a flatta but a flauta is more usually going to be a flour tortilla to where a taquito is corn and flautas mean like flute-like people argue still today where did it originate well they say some of the vendors down there in the streets of mexico many years ago used to make these in the early 20s because they were a grab-and-go food you could just grab one by your hand go ahead and eat but really a lot of folks say no no no san diego california back in the 1930s and 40s there was a guy had a tortilla factory in him thinking you know i could target the younger generation of people by making these taquitos because they're something that i think they would like better than a taco so whether it's in mexico city or san diego y'all can argue but today i'm doing them in camp and they're going to be better than all them folks you know before we get started on this episode i'd like to have a big congratulations out to martha let's give her a big round of applause she has done 100 gift certificate for marriott and folks y'all asked me a lot of questions about hey what kind of boots do i wear what shirt do i wear it's always what i prefer and that is area and martha i hope you find something you really like sugar so let's talk about the filling that goes in these taquitos it is what a chuck roast is what i'm using today because folks i think really when you when you get a good chuck roast you have a lot of really good lean meat to a fat ratio that is just right so when that is all cooked and tender it's going to be oh so good but the first thing i need you to do is if you're going to do this in a crock pot get it out now plug it in okay and we're going to add a little beef broth to there put it in there that way we're letting that stuff all warm up while we're getting ready now let's lay that chuck roast out there and let's get some of our good original seasoning and let's season it pretty heavy both sides on the sides everywhere because remember folks a lot of times a piece of meat is under seasoned so make sure this big old and it probably weighed two and a half to three pounds and that's going to probably make 18 to 20 taquitos depending on how much meat you want to put in there you want to always put the liquid in there first so you're not pouring over the top and washing all the seasoning off so lay your chuck roast down in there and then we're going to use our taco seasoning our chili seasoning and some green chilies and lay in there a little fresh ground oregano that you just crumble all up in there put the lid on it i like to let it go on high for about maybe four hours and then i'll turn it down to low and let it finish to where when you reach a fork in there and pull it up it just falls apart then you just take them forks shred it all up you're ready to go just set it over here and leave it aside or you can let it cool put it in the icebox and you can use it the next day so whenever you do just make sure that you bring it back to room temperature and you warm it up good before you start putting the filling in them taquitos speaking of chuck roast if y'all want to bring out even some more flavor we have a smoked chuck roast video that you can see there'll be a link right up there above to where you can bring out even more flavor to a taquito so folks i need you to find you some corn tortillas and right out of the package if you was in fact we'll just do a little demonstration if you was to try to roll here you just try to roll them up cold what what oh it becomes a treat for the puppies so we got to warm them things up and then you need to keep them warm so you get them all done so i like to wrap mine in something you can use tinfoil whatever but try to keep some moisture on them try to get them to where they stay the way that wind ain't going to dry them out if you're outside in the kitchen i hope it's not windy get you a cast iron skillet or a griddle whatever you got to have but let's just go to warming some of these up it don't take long to get them warm to where they're pliable and roll we got to have them that way to where they'll hold that meat in there but when you get these all made and you get them fried up you can actually let them sit on a wire rack cool them off really well put them in a baggie put them in the freezer what do you got you don't got don jose in the box all beat because you don't have to go to store you can just reach in there and get them so let's go with the assembly line and i am sure ready because i ain't had no breakfast this morning so we're going to start and we hope that these are still warm if we can find out where they're at if you can just sort of lay it out here in the center to where it's pretty close to that right there and i would say that's not much more than maybe a tablespoon maybe two but we got to roll them up you want to get a tuck and roll remember them deals to where you just come around try to keep it as tight as possible and then what happened to them the toothpick then just pierce them right through there i like to do this here get you a little meat if you have to we got to seal up that shale to where everything is good just keep packing in there because when you do that you're stopping that grease that we're shallow frying in from going all over everything so i just like to pack the pistol make sure it's loaded well we'll get back to stuffing and we'll be good to go uh there is an an odor coming here that ain't meat i think duke has found him one of them up black and white striped cats out here called a skunk somewhere so duker will probably get to see uh a bath sometime today cut that fry oil on about a medium high we're looking pretty shallow you see me about that deep and you're thinking to yourself i don't have one of them thermometers to let me know how hot it is remember that one it tore up he gonna be a guinea pig just let him sit in there a minute see how long does it take him here you can see he's really dancing and doing a little jig here and he gonna get crispy pretty quick so just guessing i would say we're running pretty close to 350. but let's have a peek just so we'll know okay boy duker you are smelling like skunk buddy there is 359 right there so folks i would say we are good because you want things to sizzle when they get there because this doesn't take very long we just want that good crispiness to come out so let me get over here and find these little fellers and i don't want you to over crowd the pool i just want you to put about two in there at a time if you're baking put them on a baking sheet preheat that oven you can do that it just don't take long about 375 degrees at about 20 minutes but i will show you a mistake that kent made you always want to put the crease side down in there first this one wasn't that away so but i bet it'll eat because you know what i'll eat it but you can see that brown color that's already come out of there folks it don't take long at all okay seam side down look at that goodness it's be sort of like one of them crispy burnt ends on a brisket when you can get there the sun is breaking over the barn it is things is looking right it's getting to be right time to what bite into a taquito now that's shallow frying folks i really prefer that over the deep fry method because really i probably had a little too much grease in there it doesn't take very much because you can just fry them roll them around or you see me take that spoon and you just splash a little oil up there and if you want to but be oh so careful you can take that toothpick out after you get that seam that's sealed up it's sort of like going to the cleaners and they mash that steam machine down on your britches you know everything is sealed just right so folks you can eat these just like that and i have eaten many of them now you've got to ketos that you get at the store i will say one thing for don jose his are like a pencil mine have got some substance to them i mean you've got to have that you all know cowboy kent rollins is not going to provide y'all a snack when you could be having a meal that's what i'm talking about you can dip them in sour cream you can dip them anything you want to me i'm just going to take some of our salsa and i'm looking for that crunch i'm looking for a taquito tuesday no more taco tuesdays i want taquitos they'd be good i like taquitos you know i would come here and i want y'all to see this see this face see these little paws you got stuff on you mage oh and you got a grass burp the star of the show is that chuck roast seasoned up so good and it's got just a little bit of a bite in it not much the puppies didn't get a bite they can't have the spicy meat but big says we could have a little bit that maybe had some of that they're fried up in it there is the mage stinky duke is over there and i don't know where sadie's at folks this is so easy you get the kids in there help you make these this could be tailgate food this can be snack food this can be anytime you can have them for breakfast crack an egg over the top of them you're ready to go but just don't forget bring the family together that's what it's about cook some of these up and share them okay but as always and it is with great privilege and honor that i tip my hat to all our service men and women and all the veterans who have kept that old flag a fly no matter where we're at but for the rest of y'all i want to tip my hat to y'all too y'all are mine and shan's family you mean something to us and that's what it's about because y'all that is in your living rooms your cell phones your computers your tvs we hacked it yet but you better look out but now we appreciate each and every one of you every time watching one of our videos god bless you all and i will see you down that i make the best taquito trail ever you\n"
