Sandra A. Gutierrez

Master the technique for this coastal recipe.
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Taquitos mean “little taco” in Spanish and will delight any snack lover. Roll a corn tortilla around your favorite filling, fry until crispy, and serve as a party snack. Dip them in crema or other salsa, or serve alongside rice, beans, and pico for a festive meal. To make this recipe easy and effortless, fill all taquitos according to the directions below before starting to fry. This recipe also doubles well to protect against hungry fingers sneaking a few from the cooling rack. Any leftovers will freeze and reheat beautifully: In a single layer, spread taquitos on a baking sheet. Freeze until solid, then transfer to a plastic bag and seal tightly. Twenty minutes in a 350°F oven will reheat the frozen taquitos easily.Mashed potatoes are a great starting point for taquito filling. Crumbled chorizo also folds in well for another twist on this recipe. Fresh crabmeat with ketchup, chipotle chiles in adobo sauce, softened cream cheese, and chopped scallions to make a delicious, light filling. Another favorite is shredded brisket or pulled pork moistened with salsa roja or barbecue sauce.
Salsa Casera
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Use this simmered, fresh tomato sauce from Sandra A. Gutierrez for chilaquiles or huevos rancheros, or sauté a few spoonfuls to start your next pot of rice, beans, or braised beef. Make extra and keep it in your refrigerator to drizzle over meals and snacks this week.
Pepita-Serrano Crema
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Rich and creamy with a hummus-like texture, Sandra A. Gutierrez’s crema recipe is great as a dip for chips or slathered on tacos. Fresh herbs and toasted pepitas make this crema a fresh addition to any Mexican-inspired meal. Double the cilantro if fresh espazote, an aromatic Mexican herb, is not available.
Salsa Verde
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Though sometimes made with raw or roasted tomatillos, fresh tomatillos make this cooked version of salsa verde from Sandra A. Gutierrez bright and spicy. Pair it with rich braises and cheesy quesadillas, or spoon over tacos.
Salsa Fresca
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This fresh salsa from the Yucatan region of Mexico features crunchy, cool vegetables like jicama, cucumber, and radish. Or mix and match those vegetables with fresh chopped tomatillo, tomato, mango, or pineapple. Sandra A. Gutierrez recommends serving this salsa as a refreshing side dish with grilled meat or as a colorful salad topper.