BEAN & CHEESE TAQUITOS W/ GUACAMOLE
I love taquitos, but it can be hard to find vegetarian-friendly versions (especially in restaurants). This easy recipe can be adapted for vegan diets as well.
Provided by D7591
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make guacamole first by combining all ingredients except sour cream.
- Mash and stir until only small lumps of avocado remain.
- Garnish with sour cream piled in the center and refrigerate until ready to use.
- Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
- Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
- Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
- Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
- Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
- Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
- Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
- Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
- Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
- Serve hot with guacamole.
NO CAN BEATO THIS TAQUITO
Steps:
- In medium saute pan over medium to high heat, add the oil, onion, red bell pepper, jalapeno pepper, potatoes, garlic and chicken. Saute until the chicken is cooked and the vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.
- Deglaze the pan with the tequila and lime juice and let simmer until the liquid is almost evaporated.
- Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
- Wrap the tortillas in paper towels and microwave for 2 minutes to make the tortillas pliable. Place about 4 tablespoons of the chicken mixture on 1 tortilla, roll tightly and close with a toothpick.
- In large cast iron skillet, heat 1/2 inch of canola oil to 350 degrees F.
- Cooking in batches, add the rolls to the hot oil, placing them seam-side down. Cook until golden brown, about 2 minutes, and turn to cook the other side until golden brown.
- Remove and drain on paper towels. Remove the toothpicks and serve with the Guacamole and Tomtillo Salsa.
- Place the avocados, jalapeno, red onion, tomato, beer, sour cream, lime juice, cilantro, salt and pepper in a blender and puree.
- Rub the tomatillos with oil; grill until browned all over.
- Place the tomatillos in a blender with the red onion, garlic, cilantro, vinegar, hot sauce, 1/2 cup of the tomatoes and 1/4 cup of water and puree. Season with salt and pepper. Top with the sour cream and remaining 3 tablespoons tomatoes and serve.
CALIFORNIA TACOS AND MORE - GUACAMOLE
Provided by Food Network
Categories appetizer
Time 10m
Yield 10 to 15 (3-ounce) servings
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a food processor or for best results mashed together by hand. This can be stored in the refrigerator, with as little contact with air as possible, is recommended. If you do store, place the guacamole in a container and cover with a sheet of plastic wrap before closing the container. If it is made to be used right away, it should be used within 24 hours.
TAQUITOS AND GUACAMOLE
This was an old friend's recipe. At first I thought the combination of guacamole and BBQ sounded funky; I now think it's a match made in heaven. If you're short on time just use one of the tubs of shredded BBQ from the store, any meat works, chicken, beef or pork. I've also made soft taquitos by softening the tortillas in a hot pan and then rolling around the meat. It's a lot healtier and my husband and I like them just as well.
Provided by Marney
Categories Meat
Time 2h50m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- For the guacamole:.
- Put the avocados in a bowl and mash using a fork. Add the cream cheese and mix well. Add the sour cream and chilies, followed by the lemon juice and Tabasco. Refrigerate until ready to use.
- For the taquitos:.
- Boil the meat in water until it shreds easily, approximately 1-2 hours. Drain and shred the meat, once it is shredded, soak in the barbecue sauce for 30 minutes.
- Place a small amount of meat into each tortilla and roll up using a toothpick to hold together.
- Fry in the oil until crispy and lightly browned.
- Serve taquitos with the guacamole.
AIR-FRYER TAQUITOS
I love these any-occasion air-fryer taquitos. Spice them up by adding sliced jalapenos, if desired. — Mark Webber, Valdez, Alaska
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 350°. In a large bowl, combine eggs, bread crumbs and taco seasoning. Add beef; mix lightly but thoroughly. , Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up tightly and secure with toothpicks. In batches, arrange taquitos in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook 6 minutes; turn and cook until meat is cooked through and taquitos are golden brown and crispy, 6-7 minutes longer. Discard toothpicks before serving. If desired, serve with salsa and guacamole.
Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 336mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 12g protein.
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