Toothpick Beef Taquitos 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.

BEEF TAQUITOS

Steps:

• In a large pot, heat oil over medium high heat.
• Add beef and seasonings. Stir to combine and sear all sides of the beef chunks.
• Pour enchilada sauce, Rotel, beef broth, diced green chilies and minced onions into the pot.
• Reduce heat to medium low and cook for 1½ hours or until meat is fall off the fork tender (add additional beef broth as needed).
• Once meat is cooked, using a large frying pan, heat vegetable oil over medium heat.
• Take one corn tortilla at a time and cook for about 15 seconds on each side, place on a plate lined with paper towels and then add desired amount of meat mixture onto the corn tortilla. Roll tightly, and if needed, use a toothpick to hold each taquito together.
• Place 4-5 taquitos into hot oil, seam side down, and fry until golden brown on all sides
• Remove from the pan and place on a plate with paper towels to absorb any excess oil.
• Continue cooking the remaining taquitos and serve with beans and rice and your favorite dipping sauce.

TOOTHPICK BEEF TAQUITOS

Steps:

• Blend beef thoroughly with cumin, chili powder, peppers, and file powder and refrigerate for at least an hour to allow flavors to settle.
• Pan cook beef until partly browned. Add onions, bell peppers, and garlic and cook until meat is browned and vegetables are softened. Drain. Combine with cheese and salsa.
• If using a deep fryer, heat oil to 350°F If using a pan, add enough oil to coat the surface of the pan and raise to medium heat.
• Microwave a few tortillas at a time on a paper towel to make the tortillas pliable. I warmed 4 tortillas for 45 seconds.
• Add a heaping tablespoon of beef, cheese, and salsa mixture to the center of a tortilla. Roll tortilla as tightly as possible and secure with a toothpick. NOTE: push filling in from both sides so keep it from falling out while frying.
• Cook a few taquitos at a time. If deep frying, cook for a few minutes or until golden brown. If using a pan, flip over after a few minutes and cook until both sides are golden brown.
• Move to drying rack with a paper towel underneath and allow to drain. When cool, remove toothpicks.

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.