No Fuss Taquitos Recipes

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NO FUSS SHREDDED BEEF TACOS



No Fuss Shredded Beef Tacos image

This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.

Provided by rknotthere

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h15m

Yield 16

Number Of Ingredients 12

1 large yellow onion, sliced into thin rings
1 (3 pound) boneless beef chuck roast, trimmed
2 (14.5 ounce) cans chili-seasoned diced tomatoes
1 (14 ounce) can beef broth
1 cup cold coffee
1 (4 ounce) can diced green chiles
2 jalapeno peppers, sliced
4 cloves garlic, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
  • Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
  • Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
  • Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g

TURKEY TAQUITOS



Turkey Taquitos image

Provided by Melissa d'Arabian : Food Network

Time 33m

Yield 18 servings

Number Of Ingredients 19

2 cups plus 1 tablespoon vegetable oil
1/2 white onion, finely chopped
1 clove garlic, minced
1 tablespoon minced jalapeno
1 1/2 cups shredded turkey
1 1/2 cups shredded jack cheese
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
18 white or yellow corn tortillas
Serving suggestion: Serve with Cranberry Salsa, recipe follows.
1/2 cup canned whole cranberry sauce
1/4 cup chopped fresh cilantro leaves
Zest and juice of 1 lime
1 jalapeno, coarsely chopped
1/2 white onion coarsely chopped, covered and microwaved for 1 minute
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper

Steps:

  • Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
  • Warm the tortillas in the microwave for 10 seconds so they are pliable.
  • Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
  • Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.
  • Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.

NO-FUSS TAQUITOS



No-Fuss Taquitos image

My mom's friend Marlene taught us how to make these when I was a kid. Taquitos have always been a favorite of mine and These are so easy to whip up.

Provided by Tarynne

Categories     Meat

Time 22m

Yield 4 serving(s)

Number Of Ingredients 4

1 (12 ounce) can libby's roast beef in gravy or 1 lb leftover roast beef
8 -12 corn tortillas or 8 -12 flour tortillas
oil (for frying)
salt

Steps:

  • Drain gravy from roast beef.
  • Set aside.
  • Fork shred the roast beef.
  • Add just enough gravy to moisten. (Too soupy and it will splatter when frying).
  • Heat tortillas (4 at a time) in microwave to soften. About 1 minute.
  • Place approx 1 1/2 tablespoons of roast beef in center of tortilla (in a line).
  • Fold tortilla over and roll to resemble a cigar.
  • Fasten together with a toothpick(I found this makes it less likely to come undone when frying).
  • Heat about 1/2 inch oil in a frying pan.
  • To fry, place tortilla seam side down in hot oil.
  • Fry till golden brown.
  • Turn over and fry other side.
  • Remove to a plate that has been cover with a paper towel to absorb oil.
  • Remove toothpicks and sprinkle with salt.
  • Serve with your favorite guacamole.

Nutrition Facts : Calories 104.6, Fat 1.4, SaturatedFat 0.2, Sodium 21.6, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 2.7

TRADITIONAL MEXICAN CHICKEN TAQUITOS



Traditional Mexican Chicken Taquitos image

Crunchy taquitos make a wonderful snack. These crispy tubes are filled with a spicy chicken mixture. Serve them with some creamy guacamole to counteract the spicy kick.

Provided by Daniel H.

Categories     Low Cholesterol

Time 40m

Yield 4 Appetise, 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
3 tablespoons chili powder
1 teaspoon cumin
12 corn tortillas
1 cup chopped fresh tomato
3 tablespoons cooking oil
1 onion, diced
2 bell peppers, diced
2 garlic cloves
1 teaspoon dried oregano
salt

Steps:

  • Put the chicken breasts in a 4-quart pan, add salt and water, and loosely cover. Bring to the boil then simmer gently for an hour.
  • Drain, saving the broth. Set the chicken aside to cool then chop into small pieces.
  • Add the oil to the same pot and sauté the bell peppers and onion until tender. Add the chicken to the pan and cook until warmed through.
  • Blend the tomatoes, chili powder, cumin, garlic, and oregano in a blender and add this mixture to the pan, as well as 2 cups of the broth. Bring to the boil, cover, and simmer for 15 minutes. Add salt to taste.
  • Heat the oil in a skillet and cook the tortillas one at a time until they are soft. This takes about 5 seconds per tortilla. Drain well. Strain the liquid from the chicken and put a tablespoon of chicken in the middle of each tortilla.
  • Roll the tortilla around the chicken to make a flute shape. Use toothpicks to hold the shape. Repeat with the rest of the tortillas and fry them in batches for a couple of minutes or until they hold their shape without the toothpicks.
  • Remove the toothpicks and serve three taquitos on each plate with guacamole for dipping.

Nutrition Facts : Calories 367.2, Fat 15, SaturatedFat 2.2, Cholesterol 37.8, Sodium 205.6, Carbohydrate 43.1, Fiber 8.8, Sugar 4.9, Protein 18.9

BEEF TAQUITOS



Beef Taquitos image

Like tacos, only neater to eat. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Serve with salsa and sour cream.

Provided by KelBel

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil, plus more
vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup cheddar cheese or 1/2 cup monterey jack cheese, shredded
sour cream

Steps:

  • Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
  • Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
  • Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.

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