2000s Recipes + Menus

Grilled Beef and Pork Taquitos

Serves8 (main course) or 12 (as part of a large meal)
  • Active time:2 hr
  • Start to finish:2 days (includes marinating meat)
June 2009
If you are looking for food that’s casual yet possessed of a no-holds-barred wow factor, look no further than a taquito platter. Grilled cactus-paddle “hands” provide a decorative base for two meaty fillings—salted beef and grilled pork—as well as strips of the paddles, refried black beans, guacamole, sautéed jalapeños and onions, salsa, and a scattering of fresh cheese.

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  • Accompaniments:

    sliced radishes; lime wedges
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
  • Grill cactus paddles, then pork and beef, according to recipes.
  • Arrange cactus-paddle “hands” on a large platter and decoratively top with grilled meats, cactus-paddle strips, beans, guacamole, sautéed jalapeños and onion, and cheese.
  • Grill tortillas in batches on grill rack, turning occasionally, until lightly browned in spots but still pliable, about 1 minute per batch. Transfer as grilled to a cloth-lined basket and keep warm.
  • Serve tortillas with platter of fillings and serve salsa on the side.
Cooks’ note:
    Cactus, pork, beef, and tortillas can be cooked in batches in a lightly oiled hot 2-burner grill pan over medium heat, 15 to 20 minutes per batch for cactus, 2 minutes for pork and beef, 1 minute for tortillas.

Recipe by Maricel Presilla

Photograph by Gabriele Stabile

Keywords
latino,
beef,
pork,
gourmet entertains,
maricel presilla

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When Maricel Presilla, a restaurateur and major authority on Latin cooking, throws a party, she thinks big. Really big. And since she believes that ‘el barbecue’ can be a key to a culture, we couldn’t pass up the chance to spend a day in her world, with her food. You’re invited, too.

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