Here you will find many of the recipe's featured on Jim Baugh Outdoors TV over the past 28+ years. We have also included dishes from our Cooking with Jim Baugh DVD, family recipes, and even grilling tips. Guest recipes are welcome, and we will post restaurant reviews here as well. You can also order Jim's books by following the posted links. I am currently writing my fourth book "COOKED" -stories behind our recipes over the past 30 years. Have fun!!
Monday, December 15, 2014
The Best Taquito Recipe by JB
Mexican, always a fav of mine!! First off the filling can be
varied a hundred different was. Always best is to slow cook some seasoned pork
shoulder or butt with onion, cumin, garlic, black pepper, crushed red pepper
and salt. This can even be done in a crock pot and it is fantastic. Also of
course you can use a pot roast and crock pot it, using all your favorite
Mexican seasoning, just do everything low, slow, and at least overnight.
Fillings can also include seafood like shrimp or meaty fish
like Rockfish or Red Fish. Lobster is also good and imitation sea legs are not
a bad substitute for this dish. My favorite is to prepare a combination of surf
and turf Taquito’s, that is sure to bring smiles from everyone.
Veggie Taquitos are also wonderful! Bean and cheese is great
as well as seasoned jalapeño. All good to use as filler.
Cheese? What ever you like. I like it all but have no
problems with simple extra sharp cheddar. This has always been a favorite of
mine as well as Monterey
jack. Use what ever you like.
While the fillers can range greatly depending on what your
preference is, there some basic instructions that are going to be the same
regardless of the filling. Here is a quick, “Must Do” in Taquito prep.
Fresh Veggies: Fresh spring onion and romaine lettuce for plating,
Tortilla: CORN ONLY! Never Flour. Yellow corn if you can
find it, white is ok as well.
Cilantro Salsa: You can look this up and vary how you like.
However my main ingredients are canned tomatoes then hand crush, fresh garlic,
garlic powder, crushed red pepper, one bunch of fresh cut cilantro, cut spring
onions, black pepper, sea salt, soy oil, red wine vinegar, chopped jalapeño,
water, chopped parsley and tomato sauce.
Oil: fresh canola or canola olive oil mix.
You will also need a cast iron skillet, cumin, sheet pan, tongs,
what ever cheese you like, tooth pics, and paper towels.
Here I will do my fav and most simple, ground beef tortilla,
but use what ever you would like for a filling. Beef, pork, seafood, veggies or
anycombination is all good. Just one thing, prepare your filling in advance and
set aside on warm heat. You can even make the day ahead if you like, just make
sure all fillings are finished before moving forward. I have a three crock pot
server and will make the fillings early in the day then prep time is very quick
once dinner time comes.
For my ground beef I use a basic asada seasoning I make,
garlic pepper, cumin and salt, all equal parts. Brown off the ground beef then
add the seasoning as well as some water. Then I add one cup of cilantro salsa
to the mix, then set aside in a warming crock pot. The longer it sits the
The bottom line here is to pre cook all fillings and set
Here is a BIG trick! What you do is take the corn tortillas
and place them in the hot oil in the skillet for only about 15 seconds on each
side, drain and set aside on a sheet pan. Then let cool, and you will be ready
to stuff them prior to frying them. This also makes the tortillas SUPER crunchy
Stuff your tortillas with your pre-prepared filling and add
a little of your favorite cheese. Do NOT over stuff the tortilla and push the
filling from both ends about 1\2 inch towards the inside. Then roll the
tortilla gently and insert a tooth pic on both ends sealing the tortilla shell.
This does work very well and keeps the filling from escaping during te next
stage of frying.
Place taquitos in medium high oil in your cast iron skillet.
It will not take long to cook both sides. Cook until golden brown then set
aside to drain.
Plate with a side of slow cooked black beans. Also plate
with fresh cilantro and more cut spring onions. I use lettuce as a bed for the
taquitos. Sides also can include sour cream and of course more cilantro salsa.
Serve hot and fresh. Truly a delicious dish that is super
festive and fun. It is my wife Donna’s favorite Mexican, she loves it and she s
not a huge Mexican food fan like me, guess
it’s the German Italian in her I guess. But she LOVES this dish. It is one of
those break out dishes for the weekend or if you really want to surprise your
dinner guest with something super fun and wildly tasty.