Recipe Detail Page

1. Arrange racks in top and bottom third of oven. Preheat oven to 425°F (218°C).

2. Slice tomatillos in half and set on large baking sheet along with peppers. Brush tomatillos and peppers all over with 1 to 2 tsp (5 to 10 mL) olive oil. Spread mushrooms out on a separate baking sheet. Drizzle with 1/4 cup (60 mL) olive oil. Sprinkle with a pinch or two of salt. Toss to coat evenly and spread out on sheet.

3. Place both baking sheets in preheated oven. Roast until tomatillos soften slightly and peppers blacken a little, 20 to 25 minutes. Roast mushrooms until crispy. This will take 22 to 25 minutes. Swap baking sheets halfway through roasting. Remove tomatillos and jalapeño to a cutting board. Chop tomatillos and place in a medium-size serving bowl. Remove skin and seeds from jalapeño and finely chop. Stir into tomatillos along with onion, cilantro and 1/2 tsp (2 mL) salt. Set salsa aside. Remove and discard skins and seeds from red and poblano peppers before slicing into thin strips. Cut strips into 1-inch (2.5-cm) pieces. Set aside separately as filling. If making ahead, prepared ingredients will keep well, covered and refrigerated, overnight.

4. An hour or so before frying, assemble taquitos. Warm corn tortillas in the microwave for 30 to 45 seconds. Keep warm by wrapping in a kitchen towel. Set out four tortillas at a time, keeping remaining wrapped. Spread 1 slightly heaping tbsp (20 mL) of refried beans along one edge on one side of each tortilla. Top with a few red pepper and poblano pieces and sprinkle each with a few mushrooms and a sprig of cilantro. Repeat with three remaining tortillas. Roll each up. Line tortilla rolls up in pairs. Skewer each pair together with one toothpick at each end, holding the tortillas closed. Set on a baking sheet. Cover with a kitchen towel. Repeat with remaining ingredients.

5. When ready to shallow-fry, pour vegetable oil into a heavy-bottom frying pan until oil is about 3/4 to 1 inch (2 to 2 1/2 cm) deep.

6. When oil is at 350°F (177°C), carefully add skewered tortillas, being careful not to overcrowd the pan. Fry until golden on each side, about 5 to 6 minutes per side. Corn tortillas will be lightly golden where flour tortillas will be a deeper golden. Using tongs, carefully remove tortillas to a wire rack set over a baking sheet. Pat with paper towels. Repeat with remaining tortillas. Serve warm or at room temperature alongside salsa.