This holiday season, I’m starting to enjoy more recipes that are hearty, as well as cozy, now that the colder weather, and shorter days, are upon us. I'm always looking to make recipes that highlight whole ingredients, and are also convenient and delicious! Taquitos Mojados, sometimes better known as “drowned crispy taquitos” is the ultimate comfort food, and will leave you saying “good soup” at the end of the meal. This recipe is perfect for any occasion, so impress your family by making these this season, or just enjoy yourself on a particularly chilly night in. This dish pairs an umami tomato sauce with crispy taquitos that are stuffed with Hodo’s brand new Adobo Mexican Crumbles. Topped with crema and lettuce, it really hits the spot!
Right now, you can grab the newly launched Adobo Mexican Crumbles nationwide at Whole Foods. They have more protein than potatoes (13g per serving to be exact!), and are vegan, gluten free, and great for vegans and flexitarians alike. This product is a plant-powered protein and a meat-alternative, but you wouldn’t know it from the taste and texture. These crumbles are super meaty, and would make a wonderful addition to your next taco night, too. Hodo uses USDA Organic, whole food ingredients that are minimally processed, including 100% USDA Organic, Non-GMO, soybeans. They’re also an awesome source of calcium and fiber.
If you don’t have 25 minutes to make the dish below, the crumbles are easily incorporated into your favorite power bowl, or even a wrap because they come fully cooked and ready to eat. Could it get any easier?! In fact, it does! The crumbles, as well as some of their other featured products, like the Thai Curry Nuggets and Moroccan Cubes, boast global flavors that take the guesswork out of seasoning your next meal. So, let’s get to the recipe...
Cooking time: 25 minutes
Prep time: 5 min
Makes 9 taquitos
Ingredients
1 packet HODO Adobo Mexican Crumbles
9 tortillas
1/4 cup cooking oil
Tomato sauce aka salsa roja
3 vine tomatoes, about 1 lb
5 garlic cloves, minced or whole
1 chipotle chili in adobo sauce
1 bay leaf
4-5 fresh mint leaves
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp black pepper
1/2 tsp sea salt
Accompaniments
Chopped lettuce or cabbage
Chipotle crema or any plain crema
Directions
Start by heating water up in a saucepan, while that’s heating up prepare an ice bath for the tomatoes. Then make an X on the bottom of the tomato, not too deep just barely on the surface of the tomato. Once the water starts to boil, blanch tomatoes for 30 sec or until skin starts to peel. Immediately drop them in the ice bath and peel. Then add them to a blender alongside chipotle pepper, garlic, and seasonings. Blend for 20-30 sec, do not over blend. Then add them into a sauce pan and simmer on low-medium heat for 10 min. While that’s cooking, add 1 tbsp of cooking oil to a medium pan, on medium heat and add your packet of adobo Mexican crumbles. Cook and stir for 10 min or until semi crispy. Set aside. On the same cleaned pan, cook corn tortillas for 15-20 so it softens and it makes it easier to roll of the taquitos with the crumble filling. This recipe rolls up about 9 taquitos. Then on the same non-stick pan add 1-3 tbsp of cooking oil (depends how many can fit on the pan) on medium heat, and fry each side for 3-5 min. Set aside. Fill a wide mouth bowl with some sauce, add crispy taquitos on top, your choice of crema and lettuce. Enjoy.
Tips:
If you have trouble rolling up the taquitos you can place it on the counter or cutting board and fill them but not too full, tuck in the crumbles in and place your palm on top to roll up the taquito.
When cooking the Adobo Mexican Crumbles it’s best that you cook them until they aren’t wet. A bit crispy makes the perfect texture for the taquito.
When choosing lettuce, romaine lettuce is best or even purple or green cabbage. With the cabbage make sure to chop it thinly as it can be quite thick.
To make vegan crema either buy my cookbook Provecho and find the recipe there or just mix 1/3 cup of a store bought cream cheese with equal parts water to make a vegan plain “crema”
