Barbacoa taquitos with macha salsa
Ingredients
Tacos:
- 19 tortillas made with MASECA® corn masa flour
- 1.3 pounds of beef or goat barbacoa
- Oil for frying
- Toothpicks
Macha salsa:
- 3.5 ounces of árbol chilies, clean
- 1.75 ounces of sesame seeds
- 3 garlic cloves, sliced
- 1 cup of corn oil
- Salt to taste
Preparation
- Warm tortillas made with MASECA® and fill with barbacoa. Roll them to form the taquitos and use toothpicks in two sections of the tortilla to hold them.
- Cut the edges of the taquitos and then cut them in half. Set taquitos aside to fry, each taquito should have one toothpick to hold it.
- Heat half cup of the oil at low heat and fry the garlic slices, when golden brown, add sesame seeds and the chilies stirring constantly. Remove and transfer to a blender.
- Before blending, add the rest of the oil and season with salt to taste. Blend and pour salsa to a pan, check seasoning and add salt if needed. As soon as the salsa has warmed up, remove from heat.
- Fry taquitos and place on a platter with macha salsa in the middle as an appetizer
Tips: Use guajillo chilies instead of arbol chilies for a milder salsa.
