Racing Rachael: Taqueria in 30

I'm starting off this week's post with a complaint. Although delicious, I don't think that taquitos and burritos alone constitute a complete meal. I think this "meal" is a bit of a cop-out on my dear friend Rachael Ray's part. So, I'm automatically deducting a couple of points for the lack of sides. But time was of the essence on the evening that I was cooking, and so I wasn't about to make anything that wasn't part of the "30-Minute Meal." And the real questions remain: Could it be whipped up in a mere half hour? Was it any good?

The food: Poquito and Grande: Taquitos and Burritos. Like I said, that was it. No salad, no rice, no beans. The recipe does include a dipping sauce made of onions, garlic, a variety of spices and fire-roasted tomatoes, which was surprisingly complex for a quick creation. The warm earthiness from the cumin and hint of cinnamon give it a distinctive taste.

The taquitos were crispy goodness filled with rotisserie chicken flavored with cumin, oregano, green chiles and cilantro. Although my burritos were small (I used 6-inch tortillas instead of 8-inch), they were a hit. Smoky adobos offered the primary flavor to the pork and zucchini (yes, zucchini) mix. I guess the shredded zucchini was supposed to make up for a lack of vegetable side.

I don't think there was enough of it in there to really count, but I like the idea of sneaking in veggies when you can. Layered with mashed black beans, cheese, and lettuce, these burritos had a nice contrast of flavors and textures.

The time: 34 minutes. If only the show were called "30ish Minute Meals..."

The verdict: This recipe really is quite simple, but your kitchen will look like a tornado blew through when you're done. Pots, pans, baking sheets...all dirty. I'd definitely make the taquitos again, especially for a cocktail party. Serve them with a little queso, and you'd really have an addictive treat. The burritos were good, but for the degree of disaster created, I may opt for burrito takeout.

Ways to beat the clock: Open all of your cans at once. Although it may not save you too much time, you will feel less panicky if everything is ready to go.

Happy (speedy) cooking!

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.