Bean and Beef Taquitos

WHY THIS RECIPE WORKS: Taquito literally means “little taco,” but these filled and fried tortillas have outsize appeal. We set out to streamline the work-intensive process. First, we replaced long-braised chuck with spiced ground beef. To prevent the filling from falling out of the open ends of the taquitos, we thickened it with mashed pinto beans. Microwaving the tortillas made them pliable enough to roll. A quick egg wash helped to seal the taquitos, and switching from deep-frying to shallow frying allowed us to start cooking the taquitos seam-side-down, guaranteeing that the rolls held together. Serve with Avocado Sauce.

Serves 4 to 6

INGREDIENTS:

• 1 cup plus 4 teaspoons vegetable oil
• 8 ounces 90 percent lean ground beef
• 1 cup canned pinto beans, rinsed
• 1 onion, halved and sliced thin
• 2 jalapeño chiles, stemmed, seeded, and minced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (8-ounce) can tomato sauce
• ½ cup water
• 3 tablespoons minced fresh cilantro
• Salt and pepper
• 12 (6-inch) corn tortillas
• 1 large egg, lightly beaten

INSTRUCTIONS:

1. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain beef in colander. In separate bowl, mash beans to paste with potato masher.
2. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in jalapeños, garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, cilantro, ½ teaspoon salt, ½ teaspoon pepper, drained beef, and mashed beans. Cook, stirring often, until
   mixture has thickened and begins to sizzle, about 10 minutes. Season with salt and pepper to taste, transfer to bowl, and let cool for 20 minutes.
3. Adjust oven rack to middle position and heat oven to 200 degrees. Line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet. Stack 6 tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.
4. Working with 1 tortilla at a time, brush edges of top half with beaten egg. Spread 3 tablespoons filling in tight row across lower half of tortilla, fold bottom of tortilla over filling, then pull back on tortilla to tighten around filling. Roll tightly, place seam side down on parchment-lined sheet, and cover with second damp towel. Microwave remaining 6 tortillas and repeat with remaining filling.
   (Taquitos can be covered with damp towel, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours.)
5. Add remaining 1 cup oil to clean, dry 12-inch nonstick skillet and heat over medium-high heat to 350 degrees. Using tongs, place 6 taquitos, seam side down, in oil. Fry taquitos until golden on all sides, about 8 minutes, turning as needed and adjusting heat as needed to maintain oil temperature between 300 and 325 degrees. Transfer to prepared wire rack and place in oven to keep warm while repeating with remaining 6 taquitos. Serve.