Taquito

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* Exported from MasterCook *

 

Taquito

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large potato

1/4 cup coconut milk

1/3 cup Garlic Butter

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 cup unbleached flour

1/2 cup water

1/2 cup corn or olive oil

8 corn tortillas

 

Peel and boil potato.

 

Mash potato with coconut milk, garlic puree, and seasoning.

 

Mix flour and water into a thick paste.

 

Heat one tablespoon of oil in a large skillet. Fry a tortilla for about 20

seconds on each side until softened. Remove from skillet.

 

Preheat oven to 375F.

 

Place 3 to 4 tablespoons of filling on bottom half of tortilla; roll into a

cigar shape. Just before you get to top, spread some flour/water paste on top

of tortilla--the paste will act as a glue and help seal the tortilla. Finish

rolling all the way to the top.

 

Repeat procedure for rest of tortillas.

 

Place rolled-up Taquitos on lightly oiled cookie sheet.

 

Bake 20 to 25 minutes until firm and crispy.

 

Serve with guacamole and/or Colorado Sauce as a dip.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 210 Calories; 4g Fat (15.7% calories from

fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 487mg

Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : Even though you may think there's cheese in these taquitos, there isn't:

the creamy texture comes from the potato.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Garlic Butter

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups garlic cloves -- peeled

extra-virgin olive oil -- about 1 cup

 

Preheat oven to 350F, place garlic in a small baking dish and cover with

extra-virgin olive oil.

 

Bake 30 to 40 minutes until golden.

 

Let cool, refrigerate and then blend with a food processor until emulsified.

 

Refrigerate and it can last several weeks, but in practice is usually used much

faster. Garlic butter can be used:

* to replace regular butter at the table

* as a spread on a toasted baguette that is also sprinkled with chopped fresh

parsleg and finely grated Parmesan for a delicious garlic bread

* to toss in pasta with parsley and Parmesan as above, and freshly ground pepper

added.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 401 Calories; 1g Fat (1.9% calories from

fat); 17g Protein; 89g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 46mg

Sodium. Exchanges: 17 Vegetable.

 

 

Nutr. Assoc. : 0 0