Beeftaquitos Recipes

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8x12-inch baking pan. Pour salsa over and top with Cheddar cheese.
• Bake in the preheated oven until bubbly, about 25 minutes.

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.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

Steps:

• Preheat the oven to 400 degrees F.
• Cook beef and onion in a skillet over medium heat until cooked through; drain excess grease.
• Add garlic and cook for an additional minute.
• Stir in 1 cup salsa, chili powder, salt and pepper.
• Cook mixture over low heat, stirring occasionally, for 10 minutes.
• Divide beef mixture evenly between tortillas, spreading down the middle, and sprinkle cheese on top.
• Roll up tortillas and place seam side down on a baking sheet lined with foil.
• Spray with a light layer of nonstick cooking spray.
• Cook for 10 minutes, or until tortillas are golden brown.
• Serve with remaining salsa, if desired.

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.

Steps:

• Brown the beef and drain.
• Add the onion and garlic and cook until soft.
• Add the tomato sauce, cumin, and chiles.
• Simmer for 5 minutes.
• Set aside.
• Briefly heat each tortilla in a pan with a little oil until soft enough to roll.
• Fill each tortilla with some of the meat mixture.
• Roll tightly (into the shape of a medium-sized cigar).
• Set aside.
• Heat 1/3 inch of oil.
• Quickly brown each taquito (about one minute).
• Serve warm with sides of salsa, sour cream, and guacamole.

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 1/4 cup 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.

Steps:

• In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
• In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
• In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
• Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
• Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
• Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
• Enjoy!

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.