Ham Taquitos Food

BAKED HAM & WHITE BEAN TAQUITOS

Steps:

• Combine beans, garlic, and rosemary in food processor. Pulse to combine, then blend on low until as smooth as you like, drizzling in olive oil to bring it together and reach desired consistency.
• Transfer mixture to large bowl and stir in lemon juice, ham, and cheese. Taste and add seasoning if desired - with the ham I found no salt was needed, but for the vegetarian version some salt and pepper are both good additions.
• Divide mixture evenly over centres of tortillas, roll tortillas up tightly, and place seam-side down on foil-lined baking sheet. They can be frozen at this point or baked: to bake, preheat oven to 425 degrees Fahrenheit, spray taquitos lightly with baking spray, and bake for 15 minutes (increase time by 5-10 minutes if baking from frozen).

HAM TAQUITOS

Steps:

• Heat oil in a medium sized sauce pan.
• Place tortillas in a zip lock bag and microwave for 30 seconds or until tortillas are soft and flexible.
• Take 2 slices of ham and place them on one tortilla.
• Roll tightly.
• Hold in place with toothpicks if desired.
• Place rolled taquitos in hot oil and fry until slightly browned and crispy.
• Drain on plate lined with paper towels.
• Place on serving plate and top with shredded lettuce, cheese, salsa and sour cream.

HAM TORTILLA STACK

Steps:

• Beat cream cheese, mayo and salad dressing together till smooth, stir in green pepper, onion and olives.
• On a plate, place 1 tortilla, spread with about 1/2 Cup of cheese mixture and 1/7th of the ham.
• Repeat six times and top with last tortilla.
• Cover and chill 2 hours or over night, cut into wedges to serve.

MEXICAN TAQUITOS (FLAUTAS)

Steps:

• To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
• In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
• Add sauce and simmer about 5-10 minutes.
• Reserve 1/4 cup of sauce for filling.
• To make filling: Mix shredded meat and reserved sauce together will.
• Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
• To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
• Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
• Add each taquito to oil as you go or they will dry out and crack.
• Do not crowd oil too much. I usually cook about 6-7 at a time.
• Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
• When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
• When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
• Add shredded lettuce and sliced onion.
• Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
• Sprinkle with queso fresco.
• Yum!