Prep 5 hrs
Cook 25 mins
These taquitos are perfect for a healthy lunch, snack, appetizer, or dinner. I love that you just pop them from freezer to baking pan for a last minute meal. They are our favorite OAMC meal and they disappear very soon after I load the freezer with them! The hot-oil dipping step makes the tortillas very easy to work with and also makes it so when you take them out of the freezer, all you have to do that night is toss them in the oven to heat -- no frying mess on eating night. I have learned to have extra tortillas and extra oil on hand so I don't have to run to the store to get more in case the batch goes further than I planned!
- 6 lbs beef roast
- 1 (1 1/4 ounce) packet onion soup mix
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 (14 3/4 ounce) cans whole corn, drained
- 4 cups shredded Mexican blend cheese (or cheddar)
- 3 cups salsa (mild, medium, or hot to taste)
- 1⁄2 cup yellow onion, finely chopped
- 80 flour tortillas, 6 inch (or corn, plus some extra)
- 1 cup canola oil (plus some extra)
- Salt and pepper all sides of the roast. Brown roast on all sides in a hot pan with a few tablespoons of oil.
- Dissolve onion soup mix in 1 c hot water. Pour over the roast.
- Roast the meat about 3 1/2 hours at 325F, until tender. Cool roast.
- Finely chop beef.
- In a (very large) bowl, mix beef, beans, corn, cheese, salsa, and onions.
- In a wide, shallow, pan, heat oil to medium-low heat.
- One at a time and using tongs, dip the tortillas into the hot oil for 2 to 4 seconds, just until they begin to bubble. Place the hot tortilla aside. (I usually do four at a time and place them on a cutting board with a little rim that catches any oozing oil.).
- Place about 1/4 to 1/3 c filling mix in the tortilla and snugly wrap it up like a little burrito. (Depending on the brand/size of tortillas, you might want a bit more or less filling. A little less filling and you have a skinnier more appetizer shaped taquito or, stuff in as much as you can and you have a more hearty taquito. Using 1/4 c, you'll get about 80 taquitos.).
- Place taquitos in a freezer container, seam side down so they don't unroll. They don't stick to one another badly since they are coated in oil, but I do like to put a layer of wax paper between layers if I am stacking them in a deep container.
- To serve, bake the taquitos on a cookie sheet at 400F about 20 to 25 minutes, until hot. (Baking time will vary with the size of the taquitos. If they are not frozen, reduce baking time.)
- Serve with sour cream, salsa, chopped tomatoes, chopped lettuce, and/or guacamole or just eat them plain.
Tried this recipe yesterday and was really pleased! Made some for freezer, some for dinner and some gave some to family members!Everyone loved them!!
This got rave reviews from my somewhat picky husband! I forgot that the onion soup mix was supposed to have been for the roast (I cooked my roast a different way), and I accidentally added it to the filling. We decided that was a good mistake, and I'll be doing that again next time!