You've heard about breakfast burritos, but what makes a traditionally savory food appropriate for breakfast? This taquito recipe calls for filling them with a mix of sausage, egg and cheese, but once you've got the basics down, you can add veggies, beans or anything else you like.The five-ingredient taquitos burst with flavor when you take a bite.
The secret to a tasty taquito is achieving the right texture for the tortillas. They need to be soft and pliable as you wrap them around the filling, and when you bake or fry them, they should cook up crispy. This recipe uses a simple technique to get that wonderful fried texture without the hassle of deep-frying: Simply dip the tortilla in warmed oil before you roll it around the fillings. Not only will this soften it, making it easier to roll, but it will also help it fry nice and crisp.
Breakfast taquitos
12
20 minutes
10 to 12 minutes
30 to 32 minutes
12 breakfast sausage links
4 eggs
Pinch of salt
1 cup vegetable oil
12 small corn tortillas
1 cup sharp cheddar cheese, shredded
Heat the oven to 425 F.
Heat a skillet over medium heat, and add the sausage. Cook until browned on all sides. Remove and set aside.
Drain off all but 1 teaspoon of the fat in the pan, and discard.
Add the eggs to the remaining fat, add a pinch of salt, and cook until scrambled, being careful not to overcook. Set aside with the sausage.
Heat the vegetable oil in a wide pan until just warmed.
Using tongs, carefully submerge each tortilla in the oil, allowing the excess to drip off. Put on a paper towel.
Divide the sausage, egg and cheese among the tortillas, and roll them up tightly.
Arrange them, seam-side down, on a baking sheet.
Bake the taquitos until crispy, about 10 to 12 minutes.
Serve with salsa for dipping.
