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    You are in: Home / Recipes / Beef Taquitos (Oamc) Recipe
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    Beef Taquitos (Oamc)

    Beef Taquitos (Oamc). Photo by Juju Bee

    1/3 Photos of Beef Taquitos (Oamc)

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    20 mins

    3 hrs 10 mins

    Tish's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 30, 2008

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (36)

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    Nutritional Facts for Beef Taquitos (Oamc)

    Serving Size: 1 (85 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 132.8
     
    Calories from Fat 38
    29%
    Total Fat 4.3 g
    6%
    Saturated Fat 1.9 g
    9%
    Cholesterol 35.1 mg
    11%
    Sodium 123.6 mg
    5%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.5 g
    2%
    Protein 12.8 g
    25%

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