Today I wanted to feature one of my favorite party finger foods - rolls or wraps!
(click on any of the pics below to link to the recipe!)
Every now and then I like to make a batch of "Mexican style" rolls for dinner and then save the rest for snacks or leftover lunches for the office. I usually like to use the small wraps versus the large ones, but sometimes at our local store, I can only find one or the other, so we just make do!
No matter what size you use, I still use the same ingredients and measurements. I just add more to the larger ones. Cook together and drain 2 lbs of ground beef and 1 lb of chorizo, 1 c. of chopped cilantro, 1/2 a large onion diced, with garlic salt, salt and pepper to taste. (I save the leftover meat for tacos or pasta sauce the next night.) Totally simple, right? Let it drain well and fully cool. If you try to roll them while the meat is hot, you'll tear the rolls.
Lay out your ingredients like above. Keep your rolls covered in a towel so they don't dry out. Keep a small bowl of water near so that you can seal the roll when you're done rolling them. Chop up your cube of queso fresco into fine pieces otherwise it won't ever melt. Add your meat and cheese to the center of your roll.
I prefer to cook my rolls in Crisco. Yes, I do understand it's probably the most unhealthy way to do it, but it's the only way I've found to get the pure flavor of the meat without having some sort of other flavor mixed in like with olive oil. I have heard that some people bake theirs, and we'll probably try sometime to see the difference, but for right now, we just do it like this and serve them with a spicy ranch dipping sauce and some salsa! Yumm!!!!