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Bean and Arbol Chile Taquitos



– 1 cup + 3 tablespoons cooking oil – ¼ piece white onion, finely chopped – 1 garlic clove, finely chopped – 1 serrano chile, stem and seeds removed, finely chopped – 2 dried arbol chiles, chopped – 2 cups cooked pinto or peruano beans – 12 (6-inch) corn tortillas – shredded iceberg lettuce for serving – tomato slices for serving – cubed avocado for serving – sliced jalapeño for serving – Real California crumbled Cotija cheese for serving – Real California Queso Dip for serving :Cotija, Queso Dip, Hispanic Dairy
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Preparation time: 20 minutes

Cooking time: 20 minutes

Heat 3 tablespoons oil in large frying pan over medium heat. Add onion, garlic and serrano. Stir until onion begins to soften. Add dried arbol chiles and stir, cook for 10 seconds. Add beans and bring to a simmer. Mash with bean masher and continue stirring until a thick paste forms and most liquid has evaporated. Set aside to cool.

Heat remaining oil in a large skillet over medium heat. Spoon 2-3 tablespoons of bean mixture on each tortilla and roll. Fasten with a toothpick if needed. Fry 3-4 taquitos at a time, turning with tongs, until golden and crispy. Transfer to a paper towel lined plate. Repeat with remaining tortillas and bean mixture.

Serve with lettuce, tomato, avocado and jalapeño slices. Top with cotija cheese and a side of queso dip.

Makes 12 taquitos

Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB