Crispy flour taquito
View Patent ↗Frozen taquitos are made on a commercial scale by preparing a flour-based tortilla dough, shaping that dough into generally circular tortillas, baking the tortillas, applying a strip of filling to each baked tortilla, rolling the baked tortilla around the filling to form a filled tortilla, coating the tortilla with batter, frying the batter-coated filled tortillas, and freezing them. To reconstitute, the frozen taquito can be heated in a microwave oven.
1. A process for making a taquito including the steps of:
providing a cooked tortilla having a filling;
coating the cooked tortilla with a batter selected from the group consisting of a hydrocolloid batter and a batter mixture of flour and water;
frying the coated, filled cooked tortilla to form a fully cooked, fried taquito; and
freezing the fully cooked, fried taquito.
2. The process of claim 1 wherein the frozen taquito is reconstituted with microwave energy.
3. The process of claim 2 wherein the reconstitution step is free of a microwave susceptor board.
4. The process of claim 2 wherein the reconstitution step is free of a microwave heater board.
5. The process of claim 1 wherein the step of providing a tortilla includes providing a flour tortilla.
6. The taquito of claim 1 wherein the batter mixture includes modified food starch.
7. The taquito of claim 6 wherein the batter mixture includes white corn flour, wheat flour, and soy flour.
8. The taquito of claim 1 wherein the batter mixture includes spices and salt.
9. The taquito of claim 1 wherein the batter mixture includes modified food starch, white corn flour, wheat flour, soy flour, leavening, salt, spices, and whey.
10. The process of claim 1 wherein the step of providing a tortilla includes the steps of:
blending flour based dry ingredients by mixing them;
adding vegetable oil to the dry ingredients and mixing a second time;
adding a liquid dough conditioner and starting a third mixing step;
introducing water during the third mixing step using a volumetric control to obtain tortilla dough;
shaping the tortilla dough into generally circular disks; and
baking the generally circular disks.
11. The process of claim 10 further including the step of holding the filled tortilla in a generally cylindrical shape using an edible adhesive.
12. The process of claim 11 wherein the edible adhesive is made by mixing 60 wt. % water with 40 wt. % flour.
13. A taquito comprising:
a fully cooked flour tortilla shell;
a fully cooked filling; and
a fully fried coating on the tortilla shell selected from the group consisting of a diluted hydrocolloid batter and a batter mixture of flour and water.
14. The taquito of claim 13 which is frozen.
15. The taquito of claim 13 wherein the batter mixture comprises 20% flour and 80% water.
16. The taquito of claim 13 wherein the hydrocolloid batter comprises sodium metabisulfite.
17. A process for making a taquito including the steps of:
providing a cooked tortilla having a filling;
coating the cooked tortilla with a batter mixture of flour and water;
frying the coated, filled cooked tortilla to form a fully cooked, fried taquito; and
freezing the fully cooked, fried taquito,
wherein the step of providing a tortilla includes the steps of: blending flour based dry ingredients by mixing them; adding vegetable oil to the dry ingredients and mixing a second time; adding a liquid dough conditioner and starting a third mixing step; introducing water during the third mixing step using a volumetric control to obtain tortilla dough; shaping the tortilla dough into generally circular disks; and baking the generally circular disks.
18. The process of claim 17 further including the step of holding the filled tortilla in a generally cylindrical shape using an edible adhesive.
19. The process of claim 17 wherein the edible adhesive is made by mixing 60 wt. % water with 40 wt. % flour.