How to make crispies
Some might refer to the Crispitos as the cheap imitation version of the flautas or taquitos. However, the difference is slightly noticeable in the filling. The most common fillings are beef, chicken, fish and cheese.
But for the original Crispitos, we are going to cook with beef. The rest of the steps really boil down to drying them to a crispy exterior and serving them with sour cream.
If you want, you can always add your personal taste and flavor with a variety of toppings, such as salsa or fresh guacamole, to give the recipe a spicy touch.
Let’s see what else you need to enjoy some unforgettable Crispitos.
for the Crispitos
- 1 ½ lbs. minced meat
- 16 flour tortillas
- 3 tablespoons of cumin
- 4 tablespoons paprika
- 1 ½ teaspoons chili powder
- 3 cups of vegetable oil
- 1 cup of water
- 1 ½ cup grated cheese
- 4 tablespoons of sour cream
- 4 tablespoons of sauce
- 2 avocados sliced
This recipe may seem too simple, since it only takes about 30 minutes to wrap corn or flour tortillas with the meat filling. But it is much more than it seems.
The most important part of Crispitos is getting the right texture and flavor for the “mystery meat”, which is really just minced meat. The trick is to get a pasty consistency, using the blender or the food processor.
The next secret is to use only half of each tortilla to get perfect Crispitos. Otherwise, you’ll end up with a soft-shelled burrito.
In this way, you will even get twice the Crispitos thick enough to be very crispy. Isn’t that what you’re looking for?
Shred and season the meat. For the best flavor, grind the meat together with the seasoning in the food processor. Try to get a thin consistency, but don’t leave it too long or it could turn runny.
Pro Tip: Marinate meat before cooking, as this will allow the meat to effectively absorb the flavor of the seasoning. However, be careful not to leave it open in the fridge; instead, use a zip-top bag to safely store the meat while it marinates.
Cook the minced meat. Heat 1 ½ tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil begins to sizzle, add the meat mixture with seasonings to the skillet. Stir continuously so the meat doesn’t stick to the pan or burn.
When all the meat is done, remove it from the heat and let it cool.
Preheat the oil over medium-low heat and fill the Crispitos with the meat. Roll the Crispitos into oblong shapes, fold the sides in and set aside. They should be quite rolled up, so shape the meat properly before folding.
Fry the Crispitos. Slowly cook the Crispitos in the hot oil until golden brown and crisp. It is not necessary to cook the rolls for too long, since both the meat and the tortilla are already cooked.
Place the freshly made Crispitos on a plate lined with a paper towel to soak up any remaining oil.
Prepare the coverage for your Crispitos. Mix the grated cheese, salsa, sour cream and sliced avocados and serve with the Crispitos. You’ve just got a novel and unorthodox way to consume these tasty rolls.
Feel free to adjust the seasoning or spice things up with some onions or jalapenos and enjoy this professional restaurant chef dish!