Why You’ll Love these Crazy Haole’s Crispy Taquitos
When you’re craving something crispy, cheesy, and utterly satisfying but don’t want to spend hours in the kitchen, these Crazy Haole’s taquitos are about to become your new obsession.
I mean, what’s not to love about golden, crunchy cylinders stuffed with seasoned beans that practically fry themselves? They’re foolproof, budget-friendly, and disappear faster than my motivation.
What Ingredients are in Crazy Haole’s Crispy Taquitos?
The beauty of these taquitos lies in their simplicity – you probably have most of these ingredients hanging around your kitchen right now, just waiting to be transformed into something magical. We’re talking about a recipe that requires zero fancy ingredients, zero trips to specialty stores, and zero reasons to stress about whether you’re doing it right.
- 1 (16 ounce) can refried beans
- 1/4 cup spaghetti sauce
- 1 tablespoon hot chili sauce
- 1 (16 ounce) package flour tortillas (10 inch)
- 1/2 teaspoon salt
- 1 cup canola oil (for frying)
Now, before you start questioning the spaghetti sauce situation, just trust the process. I know it sounds weird, but that little splash of marinara adds a subtle sweetness that balances out the heat from the chili sauce. As for the tortillas, grab the biggest ones you can find since you’ll be cutting them down anyway – think of it as getting more bang for your buck. The canola oil measurement is generous because nobody wants to be that person frantically adding oil mid-fry when things start sticking. You can always use less if you’re working with a smaller pan, but having extra on hand means you won’t be caught off guard when the sizzling starts.
How to Make these Crazy Haole’s Crispy Taquitos
Making these taquitos is honestly one of those therapeutic cooking experiences where you get to roll things up and watch them transform into golden, crispy perfection. Start by grabbing a medium-sized mixing bowl and combining your 1 (16 ounce) can of refried beans, 1/4 cup spaghetti sauce, and 1 tablespoon hot chili sauce – stir it all together until it looks like one cohesive, slightly orange-tinted mixture.
Now comes the part that always makes me feel like I’m in some kind of tortilla origami class: take your 1 (16 ounce) package of flour tortillas and cut each 10-inch tortilla right down the middle, then square them up so you end up with two roughly 3″ x 4″ squares per tortilla. Place about 1 tablespoon of your bean mixture along the long side of each square, then roll them up tight and seal the edges – you’re aiming for little logs that are about 1/2 inch thick and 4 inches long.
Here’s where things get real, and by real I mean we’re about to turn your kitchen into a mini deep-frying operation. Pour your 1 cup canola oil into a skillet until it’s about 1/4 inch deep, then add that 1/2 teaspoon salt right into the oil. Heat it up to what I like to call “serious frying temperature” – hot enough to make things sizzle but not so hot that it starts smoking like a tiny kitchen fire. The oil is ready when you can test-fry one lonely taquito and watch it turn golden brown within a few minutes without looking like it’s auditioning for a charcoal commercial.
Once you’ve got your oil situation figured out, carefully place your rolled tortillas into the skillet, fry them for a few minutes until the bottom side is beautifully browned, then flip them over and repeat until they’re golden brown all over. Remove them carefully because hot oil and impatience don’t mix well, and serve them up hot with whatever toppings make your heart happy – sour cream, salsa, or whatever dips are calling your name. If you’re looking for a hands-off approach to cooking delicious home-cooked meals like these taquitos, consider using a premium slow cooker for other recipes that benefit from low and slow cooking methods.
Crazy Haole’s Crispy Taquitos Substitutions and Variations
Sometimes I think recipes are more like loose suggestions than actual rules, especially when you’re working with something as forgiving as these taquitos.
I’ll swap black beans for refried beans, add cheese, or throw in leftover shredded chicken. You could use smaller tortillas for bite-sized versions, or bake them instead of frying for a lighter option.
What to Serve with Crazy Haole’s Crispy Taquitos
Now that you’ve got these golden, crispy beauties ready to go, you’re probably wondering what’ll make them sing on the plate.
I always reach for classic Mexican sides that won’t compete with those crunchy shells. Think creamy guacamole, tangy salsa verde, or cooling sour cream for dipping.
Spanish rice and black beans round out the feast perfectly.
Final Thoughts
While these taquitos might look simple on paper, they’re honestly one of those recipes that’ll become your go-to when you need something satisfying without the fuss. I mean, who doesn’t love crispy, golden rolls stuffed with seasoned beans?
They’re perfect for game day, quick dinners, or whenever you’re craving something comforting and delicious.
