Take your tacos to the next level! These steak taquitos paired with a roasted tomato chile sauce remind me of a favorite snack from my childhood: spicy ketchup potato chips!
These steak taquitos came to life on a day when I felt it was not enough to fill the taco with tender slices of the protein and call it a day. The recipe called for something extra. For a while I had been thinking about preparing a tomato-based chile sauce using simple but fresh ingredients. As I started to prepare the sauce, I realized that this was very similar to how I prepare my roasted tomato soup.
I remember as a kid enjoying spicy ketchup potato chips that could only be found in Mexico. This recipe for taquitos takes me back to those exact chip flavors and memories. If only I could take back the years! An option that is ¡Muy delicioso!
For the sauce, preheat the oven to 400 ºF. Line a baking sheet with foil paper. Add all the tomatoes, peppers and onion, cut-side up. Drizzle with olive oil, season with salt and pepper. Remove all the cloves from the bulb of garlic (leave the skins on) and nest it in a foil packet, adding a little oil before closing. Transfer to a baking sheet. Roast for 1 hour, rotating the baking sheet halfway through cooking time. Remove from oven and let cool.
Season the steak on both sides with kosher salt, pepper and, if you've got them, chile flakes. Set aside for 35 to 40 minutes to allow it to come to room temperature. While the meat comes to room temperature, prep the garnishes, cover and chill until ready to use.
When the tomato mixture has cooled, unwrap the garlic and squeeze out all the roasted garlic into the blender. Peel the tomatoes and add to the blender, along with chiles, onions and all the juices from the pan. Blend on high until smooth. Set aside.
Preheat 2 tablespoons of olive oil to medium heat for a few minutes. Add the sauce from the blender, along with spices, vinegar and 2 cups of chicken broth. Whisk the masa harina with 1/2 cup of water until smooth. Once the sauce comes to a boil, reduce heat and whisk in the masa harina slurry. Continue cooking on low for 20 minutes. Taste for salt and pepper. Keep warm on low.
Preheat a cast-iron skillet to medium heat for 5 to 6 minutes. Sear the steak for 3 to 5 minutes per side, depending on how well done you like it. Let the steak cook without touching it for at least the first 3 minutes to ensure a good sear. Remove the steak from the pan and transfer to a cutting board. Let rest before slicing thin and against the grain.
Preheat a large comal or griddle pan to medium heat. Wrap 6 tortillas at a time in paper towels and steam in microwave for 45 to 50 seconds or until soft. Fill the tortillas with a few strips of steak and wrap as tightly as you can, securing the seam with a toothpick. Steam, fill and wrap the remaining tortillas. Transfer to the comal/griddle and brush generously with oil. Cook, turning as needed, until the taquitos are crisp all around.
When ready to plate, remove the toothpicks from the taquitos and, using tongs, dip them into the warm roasted tomato chile sauce and transfer to individual plates. Serve with extra sauce on the side. Garnish with lettuce, queso fresco, sour cream, tomato and avocado.
I do love my traditional sides of rice and beans, but during warmer weather, I prefer adding sides and garnishes that are mostly vegetable-based. Still very satisfying and tasty! Instead of rice, I served my taquitos over a bed of corn and black bean salsa.
Not only is this Roasted Tomato Chile Sauce great for enchiladas, tortas ahogadas and taquitos, but add a little more broth and you have a delicious soup!
On the days I am not able to grill outside, for a tasty pan seared steak I suggest cooking it in a cast-iron skillet if you have one. It gives the steak a nice crust and seals in the juices.
Try adding some fresh key lime zest, juice and salt to regular sour cream or Mexican crema for extra flavor.
Roasting your own tomatoes, onions and peppers will result in a delicious sauce!
When preparing smaller batches of taquitos, I don’t deep-fry as usual. I brush them with oil and cook them on a hot comal (Mexican griddle) until crispy.