Thursday, June 12, 2008
I think this has to be one of my favorite dinners. Chances are if you know me, you've had this while dining at my house. I learned it a few years ago from a dear friend who, two years ago today, passed on. So in honor of Caro, her famous taquitos, Honduran-style!
Frozen Taquitos (small, large, chicken, or beef - anything works) *I prefer the smaller ones cause they are crispier.
1/2 head cabbage, very finely shredded (this is a latin art that takes a lot of practice - the closer to paper-thin it is, the better)
3-4 roma tomatoes
1/2 to 1 bunch of cilantro, chopped
juice from 1 lime
salt & pepper to taste
1 tbsp butter or olive oil
1/4-1/2 onion, finely chopped
2-3 cloves garlic
1 can tomato sauce
chicken boullion, dissolved in a little water
cumin, to taste
brown sugar, to taste
Queso Seco (Dry Cheese in Mexican Cheese Section or you can use Parmesan)
Prepare salad - finely chop cabbage and add diced tomatoes, cucumbers, cilantro. Mix well and add salt, pepper and lime juice to taste. Set aside and prepare sauce while taquitos are cooking in the oven.
Sauce Prep - Finely chop onion and garlic. Saute in butter. Add tomato sauce and boullion mixture and bring to a boil. Add cumin, salt, and pepper to taste. Add a little brown sugar and dissolve.
Assemble Taquito Salad and sprinkle with Queso Seco (Dry Cheese). Serve warm.
P.S. Sorry to all of you who must have exact measurements. The sauce for this is a little different every time. If you live close, I'd be happy to demonstrate it for you some day.