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Beef taquitos

Gino D'Acampo from Gino D'Acampo Returns to Mexico
Gino D'Acampo's delicious soft corn tortillas are folded round a tasty beef filling and served warm

Beef taquitos

Method

1. To make the filling: put the beef and whole garlic cloves in a large pan with the beef stock, oregano, cumin, tomato purée and sugar. Season with salt and pepper.

2. Bring to the boil and simmer for 10-15 minutes until the meat is tender.

3. Mix the cornflour to a paste with a little cold water and add to the mixture, stirring. Bring to the boil and cook for 2 minutes until thickened.

4. To make the taquitos: mix the masa harina with salt to taste in a large bowl. Gradually add the water and work together into a ball.

5. Turn out onto a work surface and knead for 3-4 minutes until smooth. Cover the dough with clingfilm and leave to stand for 1 hour.

6. Divide the dough into 12 small balls and press each ball in a tortilla press (or roll thinly with a rolling pin between two pieces of clingfilm) to make 12 x 5-6cm tortillas.

7. Heat a griddle or heavy frying pan until hot. Cook each tortilla for 15-20 seconds on each side and then for a further 15 seconds on the first side. Keep the tortillas soft and warm by placing them in a folded, slightly damp tea towel.

8. To serve: place a little lettuce on each warm tortilla. Add a few spoonfuls of the beef filling and a few cebollas. Fold in half and serve while still warm.

Cook's Notes:
Taquitos are small tacos and make great starters or light meals -or make tiny ones for canapés. If you're short of time buy ready-made corn tortillas

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Serves: Makes 12

Prep: 15 min, plus 1 hr standing time
Cook: 30 min

Ingredients

For the filling

500g rump steak, diced into 1cm pieces
2 garlic cloves
750ml beef stock
1 1/2 tsp Oregano
1/2 tsp ground cumin
2 tbsp tomato purée
1/2 tsp caster sugar
1-2 tbsp cornflour