6 (8-inch) flour tortillas
6 tablespoons Serrano-Pepita Dip, see recipe Engrudo (flour-and-water paste), as
1 pound thawed shrimp, diced 1/2-inch
2 teaspoons fresh garlic, chopped fine
1 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce or 1 tablespoon butter
1 ounce or 2 tablespoons green cabbage, finely julienned
1 ounce or 2 tablespoons red cabbage, finely julienned
1 ounce or 2 tablespoons carrots, finely julienned
1 ounce or 2 tablespoons red onion, finely julienned
1/2 cup coarsely chopped cilantro leaves
2 ounces or 1/4 cup shredded jack cheese
1 ounce vinaigrette dressing
2 teaspoons canned minced jalapenos
2 teaspoons jalapeno juice
Optional accompaniments: Shredded lettuce,
fried tortilla strips, grated cotija cheese,
El Torito Red Pepper Dip, El Torito Fruit Relish
Sauté shrimp with garlic, salt, pepper and butter until almost done. Remove from
fire and transfer to mixing bowl.
Add remaining ingredients to the mixing bowl and mix well to ensure complete
incorporation of products.
Cool filling before preparing taquitos.
Soften the tortillas 2 or 3 at a time by lightly frying them in lard or oil
until soft but not brown and crisp, or by wrapping in a tea towel and nuking for
about a minute.
Spread the softened tortillas thinly with the filling.
Roll the tortilla up as tightly as possible. Set aside on a
flat dish with the seam side down. Continue until all tortillas are filled and
rolled. Heat about a half inch of lard or oil to frying temperature and fry
several of the taquitos at a time until crisp and nicely browned on both sides,
turning with a pair of kitchen tongues.