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.
- 2267.96 g roast
- onion soup mix (optional)
- 473.18 ml cheddar cheese, grated
- garlic powder
- onion powder (optional)
- 354.88 ml picante sauce or 354.88 ml salsa or 396.89 g can diced tomatoes, undrained
- 59.14 ml onion, finely chopped
- 48 corn tortillas
- cheese sauce (optional)
- salsa (optional)
- sour cream (optional)
- guacamole (optional)
- 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.
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!!!
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.
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.