Taquitos With Salsa Recipes

HOMEMADE TAQUITOS

Steps:

• For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.
• Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
• For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).
• Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
• Assembly:
• If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.
• Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
• Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.
• Fried Taquitos:
• Your oil should be hot (the tortillas should sizzle immediately when you put them in).
• Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
• Baked Taquitos:
• Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
• Serve taquitos with guacamole, shredded cheese, salsa and sour cream.

BAKED BEEF TAQUITOS WITH STEAK

Steps:

• Preheat oven to 425ºF. Lightly coat baking sheet with non-stick cooking spray.
• In a small bowl combine steak, cheese, corn, green onions, 2 TBS cilantro, cumin, garlic powder and 1/4 teaspoon kosher salt.
• Layout tortillas on your work surface.
• Starting with one tortilla, lay it flat and arrange 1/4 cup of steak mixture in a line across down the center.
• Roll tortilla tightly around the filling so it is snug. Lay it seam-side-down on the prepared baking sheet.
• Prepare the remaining tortillas the same way. Place them on the prepared baking sheet, leaving some space between each taquito so all sides will bake evenly.
• Spray taquitos with non-stick spray and sprinkle with 1/4 teaspoon kosher salt.
• Bake for 15 minutes or until taquitos are crisp and golden brown. Remove from oven and let cool slightly before serving.
• Top with shredded lettuce, tomatoes, red onions and 1/4 cup chopped cilantro.

EASY CHICKEN TAQUITOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

AIR FRYER TAQUITOS AND CHARRED SALSA

Steps:

• For the salsa: Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note).
• Combine the tomatoes, onion, chile, garlic and oil in a large bowl and toss to coat. Transfer to the basket of the air fryer and cook until the skin of the tomatoes and the chile are wrinkled and the onion and garlic are charred, about 10 minutes. Cool slightly.
• When cool enough to handle, peel the skins from the tomatoes and discard. Remove the stem, seeds and skin from the chile and discard. Place the tomatoes, chile, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve.
• For the taquitos: Combine the chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss.
• Working in batches, quickly run 4 tortillas under running water. Shake off excess water and place in the air fryer basket. Fry until softened and pliable, 15 to 30 seconds. Fill them while they are still warm: Spread 2 teaspoons refried beans over a tortilla, reserving a bit of bean to dab on the seal. Spread 1 1/2 tablespoons of the chicken filling over the beans. Roll the tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken.
• Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket (work in batches if needed) and fry until golden brown and crispy, about 8 minutes. Serve warm topped with some of the salsa and sour cream and shredded lettuce.

SHORT RIB TAQUITOS WITH AVOCADO SALSA

Steps:

• For the taquitos: Pull the short ribs apart with gloved hands in a large bowl until very finely shredded-feel free to discard the fat and chewy bits. Work in the seasoned salt, cumin and a heavy pinch of cracked black pepper until well combined. Taste and adjust the seasoning, if necessary.
• Wrap the tortillas in a clean tea towel and microwave for 30 seconds. Carefully remove and place 1 tortilla on a cutting board and spoon about 1 to 2 tablespoons of the short rib mixture into the center. Roll one end of the tortilla over the filling then pull it back tight until the filling is enclosed tightly. Then continue to roll until tight. Secure the taquito by pushing through a skewer 1 inch from each end. Repeat to create a total of 4 skewered stacks, each with 3 to 4 taquitos.
• Fill a large skillet with high sides with 1 to 2 inches of oil and heat to 365 degrees F. Set a wire rack inside a rimmed baking sheet.
• Fry 1 taquito stack at a time until golden and crispy all around, about 2 minutes on each side. Drain on the wire rack.
• For serving: Place the taquitos on a bed of shredded lettuce. Drizzle with the avocado salsa and sour cream and garnish with red onions.
• Place all the ingredients in a mini food processor. Start by pulsing 3 to 5 times until combined. Then run continually until smooth, about 15 seconds. Transfer to an airtight container and refrigerate until ready to use, up to 3 to 5 days.

BEEF TAQUITOS

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.