Street Corn Taquitos Recipe
elote, black bean mole, cotija-lime crema, corn salsa
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Ingredients
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For the Taquitos
For the Cotija-Lime Crema
For the Corn Salsa
For the Black Bean Mole
Method
Preparing the Taquitos
- 1
Make the Filling
In a bowl, combine elote, black beans, and cheddar cheese. Mix until well combined.
- 2
Assemble the Taquitos
Spoon a small amount of the filling onto each corn tortilla. Roll tightly and secure with a toothpick if necessary.
- 3
Fry the Taquitos
In a large skillet, heat vegetable oil over medium heat. Fry the taquitos until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Making the Cotija-Lime Crema
- 4
Combine Ingredients
In a mixing bowl, whisk together sour cream, cotija cheese, lime juice, and garlic powder until smooth.
Making the Corn Salsa
- 5
Mix Salsa Ingredients
In a bowl, combine corn, red onion, cherry tomatoes, cilantro, jalapeño, salt, and lime juice. Mix well and adjust seasoning to taste.
Preparing the Black Bean Mole
- 6
Cook the Mole
In a saucepan, sauté diced onion and garlic until fragrant. Add black beans, cumin, chili powder, vegetable broth, and salt. Simmer for 10 minutes, then blend until smooth.