Beef Taquitos (Oamc)

Total Time
3hrs 30mins
Prep
20 mins
Cook
3 hrs 10 mins

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.

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Ingredients

Nutrition

Directions

  1. Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
  2. Cook at 325F for 34-38 minutes per pound.
  3. Let cool thoroughly overnight in fridge.
  4. 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.
  5. Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
  6. Roll up tortilla.
  7. To soften tortillas, microwave between two damp paper towels for a few seconds.
  8. To freeze for later, simply put seam side down on cookie sheets and freeze.
  9. Flash freeze on wax papered covered cookie sheets.
  10. When firm, transfer to ziplock freezer bags.
  11. To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
  12. To eat them now, continue with directions for frying below.
  13. Heat electric skillet to 300°F covering bottom with oil.
  14. Fry taquitos with open edge down to seal.
  15. Turn over fry other side.
  16. Serve hot with condiments.
Most Helpful

Trying to be helpful and not a know it all. Try heating the corn tortillas on a fajita or cast iron pan over med heat for about 15 or 20 seconds each side.They'll be easy to work with. Using a microwave is very inconsistant,and frying is even worse. Just my experience. From a taquitos fan!!!

5 5

First off, I must apologize for keeping this in my cookbook for years before trying it. All that time not knowing how good these were! My kids even loved them. There are a few steps but don't let that dissuade you. I learned on another recipe that if you rub a tiny bit of shortning on each side of the corn tortillas and stack them on a plate and nuke them for about 3 minutes,(they'll be hot and you'll want to let them cool) they will be nice and pliable. I do 20-30 at a time this way. not worried about the bad in the shortning, the amount is negligible.

5 5

I have to admite, I start at Step ^ with any leftover meat I have. We grill a lot of pollo/carne asada, and anything seems to taste good in a taquito! The freezing technique is clutch! It makes them easier to fry, and you can save extras for later.