"Drowned" Taquitos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers crunch and flavor without the heat.

refried beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are lower in fat and higher in fiber.

Peel 4 cloves of garlic and place them in a bowl with 2 serrano chilies, then add water and microwave for 1 minute to blanch.

In a blender, combine the blanched garlic, serrano chilies, and a can of fire roasted tomatoes, then blend until completely smooth.

Pour the blended mixture into a small saucepan and add chicken broth, then bring to a simmer over medium heat.

Slice about 2 cups of napa cabbage thinly and place it in a bowl.

Slice half of a small red onion thinly and add it to the bowl with the cabbage.

Chop cilantro and add half of it to the cabbage and onion mixture.

Season the mixture with about 1/2 teaspoon of salt and a couple of tablespoons of apple cider vinegar, then toss to combine and taste for seasoning.

Prepare 3 cups of carnitas, adding some chopped cilantro and mixing it in.

Take tortillas meant for frying, oil them liberally on one side, and stack them so the oil transfers to the next tortilla.

Heat oil in a skillet and fry the tortillas one by one, flipping them to ensure they are softened without cracking.

Fill each softened tortilla with the carnitas mixture, roll tightly, and fry until golden and crispy, about 3-4 minutes.

Remove taquitos from the oil and drain on paper towels.

Serve the fried taquitos topped with the simmered tomato sauce and the crunchy cabbage garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens