Taquitos Norteños De Requeson Northern Cheese Taquitos Recipes

TAQUITOS NORTEñOS DE REQUESON (NORTHERN CHEESE TAQUITOS)

Steps:

• In a bowl, mix the cheese with the chiles, epazote, salt and pepper.
• Lightly heat the tortillas on a skillet (comal) to soften them up and so that they are easy to handle.
• Near the edge of each tortilla, place a bit of the cheese mixture. Be careful that it does not stick out so it doesn't burn while frying it.
• Roll each tortilla forming "taquitos" or "flautas" and hold with toothpicks (to secure it and avoiding it to open while frying).
• Heat the oil on a skillet and fry 3 tacos at the time and turn them to get an even golden color.
• When you have fried all taquitos, place them over a papel towel to absorb excess oil.
• Cut the "taquitos" in 2 or 3 parts and serve them warm.

HOMEMADE REQUESóN CHEESE

Steps:

• Stir together the milk and vinegar in a large heavy-bottomed pot. Cook over medium-high heat until large, thick curds form on the milk's surface and the curds have clearly separated from the thinner, clearer whey, 35 to 40 minutes if using cold milk directly from the fridge, or slightly less if using room-temperature milk. The curds won't necessarily look big and lumpy-think more of a layer of algae on a lake. Try not to disturb the milk too much while it cooks, in order to give the curds more time to come together.
• Remove the pan from the heat and let sit, uncovered, for 10 minutes, to allow the curds to continue to thicken.
• Line a fine-mesh strainer with a layer of cheesecloth and set over a bowl. Using a slotted spoon, transfer the curds to the cheesecloth and let sit for 45 minutes to 1 hour, or until room temperature. (This gives the cheese time to set and cool off.)
• Transfer the cheese to a bowl of airtight container. Stir in the salt, mixing until thoroughly combined. Use immediately, or chill first in the refrigerator.

CHEESY TAQUITOS (CHEQUITOS) RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
• In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
• In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
• Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
• Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
• Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
• Enjoy!