In case you’ve missed it I want to drop all the recipes I love to bring to the game this weekend (if I was going to a superbowl party). I don’t follow football, but you know I’ll be watching for an excuse to make these snacks and of course watch Bad Bunny!!
game day dill pickle dip with fried saltines
game day sausage rolls with pickle dijon dip
whipped ricotta with giardiniera and sesame pitas
buffalo chicken dip rangoon with ranch dust
dill pickle nachos
bloody mary shrimp “ceviche”
mortadella pigs in a blanket with creamy Italian dip
loaded smashed tater bites
dill pickle dip cups
big mac nachos
SERVES 16 | 1 HOUR
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for the filling:
500 g sirloin steak or sirloin tip roast
1 large yellow onion
1 large green pepper
1/2 cup of beef stock
1 tsp of worcestershire
1 tsp garlic powder
pinch of msg (optional)
lots of pepper
for the taquitos:
150 g provolone (8 slices work great)
16 x ~4 inch flour shells***
2 cups neutral oil for frying
for the dip:
3/4 cup sour cream
2 1/2 tbsp horseradish
2 tsp dijon
2 tsp lemon juice
salt
Pre-recipe prep:
✅ freeze meat for 1 - 2 hours if slicing yourself
✅ dice 1 onion
✅ dice 1 large green pepper
slice your meat
remove the steak from the freezer and, using a very sharp knife, slice as thinly as possible. Roughly chop across the slices to further tenderize and cut into small pieces.
start your filling
heat a large frying pan over medium high heat. Add 1 tbsp oil and your diced onions and green peppers with 1 tsp garlic powder, a pinch of msg (optional) and pepper (no salt). Cook for about 5 minutes until the onions start to slightly brown.
add your chopped meat in a layer and cook until slightly browned on the bottom.
add 1/2 cup beef broth, 1 tsp worcestershire sauce, lots more black pepper, and cook until evaporated and beef starts to brown more. Remove from heat and let cool.
make your sauce
while your filling cools, make your sauce. To a small bowl mix together all your ingredients: 3/4 cup sour cream, 2 1/2 tbsp horseradish, 2 tsp dijon, 2 tsp lemon juice and a pinch of salt. Taste and adjust to your liking. Set in fridge.
assemble your taquitos
warm shells in the microwave - wrap in a damp paper towel and pop in the microwave for 20 seconds (so they don’t break when rolling).
lay out your shells and place a thin layer of cheese (half a slice if you’re using pre-sliced) and a couple tbsp of cooled beef mixture to each shell. Roll each shell tightly, and place a toothpick through the side to secure.
fry
heat about 1 1/2 inches of oil in a small frying pan (about 1-2 cups - you want enough to submerge at least 3/4 of your taquitos - you can use more oil if you want to just fully fry - I just prefer to use less for budgets sake).
once oil is HOT (either 375F using a thermometer - or check by sticking a wooden toothpick in and if the oil bubbles right away - it’s ready) drop in taquitos 3-4 at a time. Don’t overcrowd the pan or the heat will drop to much.
flip and cook until golden (about 1 minute - any longer your oil is not hot enough and your taquitos will take too long to cook and end up greasy).
once taquitos are cooked, drain from oil and place on a wire rack to cool. Repeat with all the taquitos, remove toothpicks, and serve right away with your dip on the side.
simplify: use pre-sliced provolone and ask your butcher to shave the steak thin for you to skip the freezing and slicing step entirely or find hot pot beef slices.