Toothpick Beef Taquitos Food

BEEF TAQUITOS

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.

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.

ORIENTAL BEEF TAQUITOS

Steps:

• Combine ground beef, egg, Accent, green onions, soy sauce, salt and pepper.
• Place some of meat mixture down the middle of a corn tortilla; how much will depend on the size of the tortillas and how big you want them to turn out. Roll up into a cylinder shape (you may want to place a toothpick through the taquito to keep it from unrolling when you fry it).
• Repeat until all of the meat mixture is gone.
• Heat oil to 350°F.
• Drop taquitos in a few at a time (don't overcrowd your pan). Fry until tortilla is golden and meat is cooked through (about 2 minutes).
• Place on paper towels to drain and sprinkle with salt.
• Serve while hot.

TOOTHPICK BEEF TAQUITOS

Steps:

• Blend beef thoroughly with cumin, chili powder, peppers, and file powder and refrigerate for at least an hour to allow flavors to settle.
• Pan cook beef until partly browned. Add onions, bell peppers, and garlic and cook until meat is browned and vegetables are softened. Drain. Combine with cheese and salsa.
• If using a deep fryer, heat oil to 350°F If using a pan, add enough oil to coat the surface of the pan and raise to medium heat.
• Microwave a few tortillas at a time on a paper towel to make the tortillas pliable. I warmed 4 tortillas for 45 seconds.
• Add a heaping tablespoon of beef, cheese, and salsa mixture to the center of a tortilla. Roll tortilla as tightly as possible and secure with a toothpick. NOTE: push filling in from both sides so keep it from falling out while frying.
• Cook a few taquitos at a time. If deep frying, cook for a few minutes or until golden brown. If using a pan, flip over after a few minutes and cook until both sides are golden brown.
• Move to drying rack with a paper towel underneath and allow to drain. When cool, remove toothpicks.

QUICK BEEF TAQUITOS

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.

BEEF TAQUITOS

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.

BEEF TAQUITOS (OAMC)

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.