Prep 20 mins
Cook 6 mins
Tijuana or San Diego-I hunt these down when I'm there. Crunchy yummy!
- 1 large tomatoes, roasted,peeled and chopped
- 1 small onion, chopped fine
- 1 clove garlic, minced
- 1 teaspoon vegetable oil
- 1 1⁄2 lbs cooked chicken breasts or 1 1⁄2 lbs cooked beef or 1 1⁄2 lbs cooked pork, shredded
- 1⁄2 teaspoon salt
- 12 corn tortillas, slightly warmed for easy rolling
- 1 cup vegetable oil
- 2 teaspoons milk
- 1⁄2 cup sour cream, thined with the milk
- 1 1⁄2 cups guacamole
- shredded queso fresco or shredded farmer cheese
- 1⁄2-1 cup salsa
- Puree the tomato, onion and garlic in a food processor.
- Heat the oil in a medium skillet over medium high heat.
- Cook tomato filling until thick and reduced-around 5 minutes.
- Add the meat of choice and mix well.
- Remove from heat and season with salt.
- Heat the tortillas and place an equal amount of filling on each.
- Roll and secure with toothpicks OR assemble all and chill seam side down.
- Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides.
- If you are not using the toothpicks-I dont-place seam side down in the hot oil first.
- Remove and drain-repeat and keep warm in the oven until done.
- When done place 3 on each plate and top with Guacamole, cream and salsa.
- Garnish with Cilantro and cheese.
- Serve with refried beans and Cactus Salad!
These were very good! Kind of like a chimichanga but not so big. They weren't too difficult to make either. I had to use the toothpicks, that frying part is a little tricky.
Delicious! And easier than it sounds. I used beef and they were yummy! Here in San Diego, we call these taquitos or rolled tacos. Thanks for teaching me how to make them at home!
These were yummy. A bit on the bland side for my spice-loving family. But I loved the thought of the tomatoes, garlic and onion. Next time, I'll add some cumin or chili powder to kick it up a bit.