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.
STEAK TAQUITOS
Categories Beef Cheese Tomato Appetizer Super Bowl Grill Chill Grill/Barbecue Bon Appétit
Yield Serves 12
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in medium bowl. Season salsa with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
- Preheat oven to 350°F. Place queso fresco in bowl. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
- Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil steaks to desired doneness, about 5 minutes per side for medium-rare. Thinly slice steaks across grain. Place in serving bowl.
- Arrange bowls of salsa, queso fresco, corn tortillas and steak on table. Allow guests to assemble their own taquitos.
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- HowToStep
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade from beef. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Carbohydrate 26g carbohydrate (3g sugars, Cholesterol 31mg cholesterol, Fat 11g fat (2g saturated fat), Fiber 5g fiber), Protein 21g protein., Sodium 425mg sodium
YUCATAN BEEF TAQUITOS WITH RED RICE
Steps:
- Make the Beef: In a large pot, combine the steak, stock, onion, cilantro, garlic, and bay. Season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer until very tender, about 2 hours. Remove bay leaf. Let cool and shred the beef. (Strain the stock and reserve for another use.)
- Meanwhile, make the Taquitos: Heat the oil in a large skillet over medium-high heat. Add the tomato, onion, cilantro, and chipotle and cook, stirring, until soft. Season with salt and pepper, to taste. Let cool and mix with the shredded beef.
- In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reads 365 degrees F. Working in batches, fry the tortillas until just limp (not crisp!), about 2 to 3 seconds.
- Mix a little flour and water together in a small bowl to make a paste. Fill each tortilla with about 1 1/2 ounces of the beef filling and roll to form a tube. Seal each taquito with the paste. Refrigerate the taquitos until ready to serve.
- Make the Red Beans: Puree the tomatoes, onion, and garlic in a blender.
- Put the rice in a strainer in the sink and rinse, letting the water run over it for at least 5 minutes. Drain the rice and shake to remove any excess moisture.
- Heat the oil in a large saucepan with a tight-fitting lid, over medium heat. Add the rice and cook, stirring, until golden brown, about 8 minutes. Add the tomato puree and stir to combine. Season with salt and pepper, to taste. Add the stock and bring to a boil. Lower the heat and cook, covered, for 25 minutes.
- Remove the rice from the heat and let rest for 10 minutes. Fluff the rice with a
- fork. Stir in the carrots and peas.
- Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot. Serve immediately with the rice and beef.
BAKED TAQUITOS
I got this recipe off of a blog (bigboldbeautifulfood.blogspot.com). I have made it once and the flavour was really good, but it looked funny! The instructions are long but it is actually very simple and quick to make. I am posting how the recipe is originally written (well almost) but you might want to add a bit more spice. I served it with a spicy salsa and it tasted great. The chicken broth is needed if you are using corn tortillas only.
Provided by flygirl 5
Categories Lunch/Snacks
Time 30m
Yield 12 Taquitos, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425F and oil a baking sheet.
- Heat olive oil over medium heat in a skillet. Add onions and cook until starting to turn translucent, 3-5 minutes.
- Add garlic, cumin, paprika, and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant.
- Take from heat and stir in cilantro and chicken. Set aside.
- IF YOU ARE USING FLOUR TORTILLAS:.
- Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
- Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
- Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
- IF YOU ARE USING CORN TORTILLAS.
- Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas.
- Dip tortillas one at a time, briefly, just to soften, 1-2 seconds (I find it might take 3-4).
- Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
- Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
- Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
QUICK BEEF TAQUITOS
Always a crowd pleaser, one of those recipes you have to kick everyone out of the kitchen to be able to complete. It's fast and delicious with beef, cheese, and chiles. Served best with sour cream and guacamole.
Provided by TRACEY
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high heat.
- Combine roast beef, pepper jack cheese, and green chilies in a bowl. Use a fork to break up the beef and mix ingredients.
- Fry tortillas in hot oil just long enough to soften, just a few seconds; drain on a plate lined with paper towels.
- Begin spooning beef mixture into tortillas making a line down the middle of the tortilla. Roll tortilla around the filling and place in frying pan with the edge of the rolled tortilla facing the bottom of the pan. Cook until the tortillas are completely browned, 5 to 8 minutes per side. Drain again on paper towels before serving.
Nutrition Facts : Calories 384 calories, Carbohydrate 38.8 g, Cholesterol 75.8 mg, Fat 13.4 g, Fiber 5.3 g, Protein 28.9 g, SaturatedFat 5.6 g, Sodium 1148.7 mg, Sugar 1.7 g
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