HOMEMADE TAQUITOS
Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!
Provided by Lauren Allen
Categories Main Course
Time 1h40m
Number Of Ingredients 15
Steps:
- For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.
- Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
- For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).
- Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
- Assembly:
- If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.
- Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.
- Fried Taquitos:
- Your oil should be hot (the tortillas should sizzle immediately when you put them in).
- Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
- Baked Taquitos:
- Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Serve taquitos with guacamole, shredded cheese, salsa and sour cream.
Nutrition Facts : Calories 83 kcal, Carbohydrate 13 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1201 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BEEF TAQUITOS
Beef Taquitos are crispy and delicious fried taquitos that are loaded with tender shredded beef that is seasoned perfectly and topped with sour cream and lettuce. Always a favorite Mexican food recipe everyone will enjoy.
Provided by Great Grub, Delicious Treats
Categories Appetizer Appetizers Big Game Appetizers Crock Pot Crock Pot/Slow Cooker Dinner
Time 1h50m
Number Of Ingredients 15
Steps:
- In a large pot, heat oil over medium high heat.
- Add beef and seasonings. Stir to combine and sear all sides of the beef chunks.
- Pour enchilada sauce, Rotel, beef broth, diced green chilies and minced onions into the pot.
- Reduce heat to medium low and cook for 1½ hours or until meat is fall off the fork tender (add additional beef broth as needed).
- Once meat is cooked, using a large frying pan, heat vegetable oil over medium heat.
- Take one corn tortilla at a time and cook for about 15 seconds on each side, place on a plate lined with paper towels and then add desired amount of meat mixture onto the corn tortilla. Roll tightly, and if needed, use a toothpick to hold each taquito together.
- Place 4-5 taquitos into hot oil, seam side down, and fry until golden brown on all sides
- Remove from the pan and place on a plate with paper towels to absorb any excess oil.
- Continue cooking the remaining taquitos and serve with beans and rice and your favorite dipping sauce.
Nutrition Facts : Sodium 287 mg, Sugar 2 g, Fiber 2 g, Cholesterol 72 mg, Calories 267 kcal, TransFat 1 g, SaturatedFat 6 g, Fat 14 g, Protein 22 g, Carbohydrate 14 g, UnsaturatedFat 9 g, ServingSize 1 serving
BEEF TAQUITOS
These taquitos are so good. They can be frozen ahead of time and pulled out a few at a time for a quick dinner. Prep time includes 4 hours freeze time and 6 hours crock pot time. Also the cook time is specific to baking time, it is less if you fry them.
Provided by cervantesbrandi
Categories Lunch/Snacks
Time 11h11m
Yield 40 taquitos
Number Of Ingredients 9
Steps:
- Place the roast in a crock pot. Add the garlic cloves, onion, bouillon cubes, and cover the roast with water. Cook on high for 6 hours. Once the roast is cooked and fork tender cool the roast until cool enough to handle and set aside.
- Heat the oil in a saute pan on medium heat.
- While the oil is heating you can start to assemble the meat for the taquitos.
- Place the shredded meat, shredded cheese, and green chiles in a large bowl and toss to combine.
- Now that your oil is heated add one tortilla at a time into the hot oil for 20 seconds on each side to "soften" the tortilla. As each tortilla is softened place them on a plate stacked on top of each other.
- Once you have about 40 tortillas "softened" you can start preparing the taquitos.
- Line an aluminum pan with wax paper to place your prepared taquitos on.
- On a seperate plate, place two tablespoons of the meat mixture in the middle of a "softened" tortilla in the shape of a line going all the way across the tortilla. Gently fold one side of the tortilla over to meet the other side (it doesnt have to line up exactly. Carefully and tightly roll the tortilla into the shape of a cigar. Place the taquito seam side down on the wax paper lined pan.
- Continue to roll the remaining tortillas. If there is leftover meat soften more tortillas to continue rolling taquitos until all the meat is gone. Cover the taquitos with plastic wrap and place the pan in the freezer for 4 hours.
- If you are ready to prepare them you can bake them on an ungreased baking sheet for 11 minutes on 400 degrees or dry them in a pan on medium high for 2 minutes each side in two cups of oil. To keep them frozen simply take them from the pan and put the taquitos in a ziploc bag to prevent them from getting freezer burn. They freeze for up to one month.
Nutrition Facts : Calories 305, Fat 16.9, SaturatedFat 3.7, Cholesterol 12.9, Sodium 100.1, Carbohydrate 32.5, Fiber 4.6, Sugar 0.8, Protein 7.7
BEEF TAQUITOS (OAMC)
I don't know about you guys but I cheat sometimes and buy taquitos from the freezer section of the grocery. I knew there had to be a way to make me feel less guilty so thus became the taquito recipe. I think you could do this with chicken also, but have yet to do it yet.
Provided by TishT
Categories Lunch/Snacks
Time 3h30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
- Cook at 325F for 34-38 minutes per pound.
- Let cool thoroughly overnight in fridge.
- Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
- Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
- Roll up tortilla.
- To soften tortillas, microwave between two damp paper towels for a few seconds.
- To freeze for later, simply put seam side down on cookie sheets and freeze.
- Flash freeze on wax papered covered cookie sheets.
- When firm, transfer to ziplock freezer bags.
- To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
- To eat them now, continue with directions for frying below.
- Heat electric skillet to 300°F covering bottom with oil.
- Fry taquitos with open edge down to seal.
- Turn over fry other side.
- Serve hot with condiments.
Nutrition Facts : Calories 132.9, Fat 4.3, SaturatedFat 1.9, Cholesterol 35.2, Sodium 123.6, Carbohydrate 11.4, Fiber 1.7, Sugar 0.5, Protein 12.8
BEEF TAQUITOS
Like tacos, only neater to eat. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Serve with salsa and sour cream.
Provided by KelBel
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
- Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
- Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.
SHREDDED BEEF FOR TACOS OR TAQUITOS
This is to easy and delicious. I use a pressure cooker for this, so it is very fast to prepare. The preparation and cooking time does not include about 15 minues of waiting time for meat to cool off. Do not use bottled or fresh salsa for this recipe. It requires the 8 oz canned salsa casera found in the Mexican food section of the market. I use Embassa brand. Herdez brand is almost as good. We usually use this for taquitos. This makes enough for 36 taquitos.
Provided by Pesto lover
Categories Meat
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place meat in pressure cooker.
- Add water, 2 onions cut in half, garlic cloves and beef bouillon.
- Cover and cook for 25 minutes after it reaches full pressure.
- Take off flame and let cool. Open pot when pressure has gone down.
- Remove meat to cutting board to cool off (reserve broth for other uses).
- While meat is still warm, slice meat across the grain in narrow slices. Meat will shred easily.
- Put meat in large bowl or pot. Add the salsa casera, 1 finely diced onion, and cilantro. Mix well.
- (If you can't find salsa casera, you can use salsa mexicana in the 8 oz can, made by Embasa or Herdez brands).
Nutrition Facts : Calories 318, Fat 14.3, SaturatedFat 5.9, Cholesterol 69.8, Sodium 480.8, Carbohydrate 8.7, Fiber 1.7, Sugar 3.7, Protein 37.6
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