When I think of Texas, I think, big, bold, and over the top! I was lucky enough to live in Houston, Texas for seven years back in the 80's. The thing I love about Tex-Mex food, is that almost anything goes. Start with a few Mexican ingredients and it can take you in any direction, depending on what you are in the mood for. I love the idea of egg rolls because, like burritos or tacos, you can fill them with anything. With the "Super Bowl" coming up next month, this fun and over the top appetizer would be a fun dish to pass!
Yields up to 8 servings
1 pound ground chuck
1 cup black beans
1 small red onion, diced
3 cloves garlic, minced
½ cup tomato salsa, homemade or store bought
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon pepper
Salt to taste
16 egg roll wrappers
1 avocado, sliced into 16 thin slices
16 pickled jalapenos
16 small slices of queso fresco, small enough to fit inside of jalapeno
Canola oil for frying
Prepping all your ingredients ...I had some leftover shredded beef on hand in case I ran out of picadillo.
A good rule to follow when filling...never overstuff!
1. Heat 2 tablespoons of oil in a heavy skillet to medium heat, add the ground chuck and season with a pinch of salt, pepper, garlic powder, cumin, and smoked paprika. Once nicely browned, add the onions and garlic and cook for 3 minutes. Add the salsa and stir well to combine. Taste for salt. Cook it, stirring often until most of the liquid has evaporated. Remove from heat and let cool, slightly.
2. For this next step, you may want to wear rubber gloves. Take the pickled jalapenos and cut the stems off, then with a small, sharp knife, clean the insides out and shake out excess liquid. Fill each jalapeno with a piece of queso fresco, set aside.
3. Set up you egg roll station. Fill a small bowl with water for sealing egg rolls. Lay one filled jalapeno diagonally on the bottom half, add 2 tablespoons ground chuck, then a thin slice of avocado. Add a little water to edges, carefully fold in the sides then roll up and seal with a little water. Repeat until all egg rolls are done, transfer onto plate.
4. Preheat 1½ cups of canola oil to medium heat for 5 to 6 minutes. When hot, carefully drop in 4 egg rolls at a time. Cook until golden brown, turning as needed. Line a bowl with paper towels and drain egg rolls upright after frying. Yields up to 8 servings. The Bomb!
Note: I believe there were 20 egg roll wrappers per package, so it could make up to 20 egg rolls. They store well for a couple of days and reheat in the oven or on the stove top in a dry, nonstick skillet.
I like to roll all of the egg rolls first, then do all my frying at the same time.
This is a treat for sure! Once a year on Super Bowl Sunday won't hurt!! I love Texas!
Other recipes by Sonia:
Mini Gorditas Stuffed with Chorizo and Cheese
Tilapia In a Green Chile Sauce With Coconut Lime Rice
Chile Relleno with Serrano Shrimp
Tequila Lime Shrimp
Steak Ranchero and Potato Tacos
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Chocoflan / Pastel Imposible
Save this recipe to your HK profile by clicking on the Favorite button below!