Tuna Taquitos

 

Taquitos is a Mexican snack, which consists of a filling with cheese and then rolled inside a tortilla and then fried. I made mine healthier by brushing them with oil and baking them. 

I love the tuna cans with githeyomirus, so I used that to make my filling.  

Ready to eat tortillas are sometimes available in some supermarkets, I made my own for this one so you can try this recipe. 

Recipe: Tuna Taquitos, adapted from various recipes from Pinterest

Makes 15

For the filling:

• 2 1/2 tins chilli tuna
• 1 small onion, finely chopped ( or use 2 spring onions if available)
• 1/2 tsp ground black pepper
• 45g cheddar cheese grated
• 1 tsp lime juice
• Tiny pinch of salt.

For the tortilla (you can also use store bought tortilla 6 inch ones)

• 1 cup flour, sifted
• 1/2 tsp baking powder
• 2 tbsp vegetable oil
• 1/2 tsp salt
• Oil to brush before baking

1. Make the filling by placing all the ingredients into a small bowl and mixing it well with a spoon. Set aside.

2. To make the tortillas, sift the flour into a bowl along with the baking powder. 

3. Stir in salt and make a well in the centre. Add vegetable oil and enough water, I use tepid water, which just makes it easier to knead, enough to make a dough.  Knead it a couple of times to get a nice smooth dough. Cover with a clean damp kitchen towel and let it rest for 20 minutes. 

4. Divide the dough into small balls, about 14 to 15. Roll them out into circles. Heat a frying pan or crepe pan (or  roshi fihaa thaas) and cook the tortillas as you would for flatbread. 

5. Once the tortillas are done, take a tortilla, add a spoonful or two of filling in the center, and roll it up, no need to fold the ends. 

6. Place them seam-side down on a baking tray or dish. Repeat with the rest. ( any leftover tortilla can be turned into chips or kept in the fridge for later use. )

*Preheat oven to 200 degrees C.

7. Brush the taquitos with oil, if you have those oil sprays can spray them with oil as well. 

8. Pop it into the oven and bake for about 15 to 20 minutes until lightly brown and crispy. Cool slightly in the tin and then remove and serve.