Chef LaLa on Dr. Oz
Mexican food is hot, spicy and full of flavor -- but it can also be filled with fat. Chef LaLa has come up with a series of Mexican makeovers that focus on spices and vegetables to bulk up the meal without adding extra fat.
Beef Taquitos in Tomatillo Sauce
Taquitos de Res en Salsa de Tomatillo
Filling
1 pound flank steak, cooked and shredded
6 cups water
1 small onion, quartered
2 cloves garlic, peeled
2 bay leaves
5 black peppercorns
1 teaspoon salt
Sauce
4 cups crushed tomatillos, canned or fresh
1 medium onion
1 medium Anaheim chile
½ medium green bell pepper
2 cloves garlic
1 tostada (see page 12)
3 ounces canned jalapeño peppers (optional)
¼ cup chopped fresh cilantro
Taquitos
20 corn tortillas
1 cup oil
¼ cup crema fresca, sour cream or crème fraîche
1 medium avocado, sliced
4 ounces cotija cheese, crumbled
- Simmer steak, water, onion, garlic, bay leaves and peppercorns in large pot 2 hours or until meat is tender. Add salt and additional water if needed; cook 15 minutes more. Remove and discard bay leaves. Remove meat and reserve liquid.
Cool and shred meat.
- Purée tomatillos, onion, chile, bell pepper, garlic, tostada, jalapeños and reserved liquid in blender or food processor. Add cilantro and process briefly until smooth.
- Heat tortillas on griddle on medium heat until pliable. Fill with thin strip of meat lengthwise and roll tortillas tightly. Secure with wooden toothpicks.
- Fill large skillet with ½ inch oil; heat over medium-high heat. Fry taquitos
3 to 4 minutes or until crisp and golden brown on all sides. Remove taquitos from pan and drain on paper towels. Wipe off excess oil and remove toothpicks.
- Serve with tomatillo sauce; top with crema fresca, avocado and cheese.
Makes 20 taquitos
Per Serving (1 taquito with sauce and garnish): 170 calories, 9g fat (2g saturated,
3.8g monounsaturated, 1.2g polyunsaturated), 16mg cholesterol, 493mg sodium, 14g
carbohydrate (2.6g dietary fiber), 8g protein
