HOMEMADE TAQUITOS
Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!
Provided by Lauren Allen
Categories Main Course
Time 1h40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 83 kcal, Carbohydrate 13 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1201 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
CHICKEN TAQUITOS
Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy.
Provided by Lauren Allen
Categories Main Course
Time 32m
Number Of Ingredients 12
Steps:
- Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
- For corn tortillas, 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.
- Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
- 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.
- Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos 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.
- Serve taquitos with guacamole, salsa and sour cream.
Nutrition Facts : Calories 559 kcal, Carbohydrate 34 g, Protein 31 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 131 mg, Sodium 1047 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
GREAT CHICKEN TAQUITOS
Great taquitos. A family favorite.
Provided by wadeg
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
- Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
- Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
- Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 27.1 g, Cholesterol 39.3 mg, Fat 17.1 g, Fiber 4.5 g, Protein 18.6 g, SaturatedFat 2.5 g, Sodium 317.6 mg, Sugar 1.7 g
TRADITIONAL MEXICAN CHICKEN TAQUITOS
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
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
CHICKEN TAQUITOS
This recipe came from the book "365 Easy Mexican Recipes." I have made these several times and they are always a big hit and never last long. This recipe does take a little time - but the end result is worth the work.
Provided by Chef on the coast
Categories Chicken Breast
Time 1h30m
Yield 24 taquitos, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in medium saucepan of lightly salted water. Bring to a boil over med-high heat.
- Reduce to low, simmer until chicken is done - but moist.
- Shred into strips.
- In medium skillet, heat 1 TBSP oil over med-high heat. Add onion and oregano. Cook until onion is tender. Remove from heat.
- Stir in cream cheese. Add chicken, salt and pepper. Mix thoroughly.
- In medium skillet, heat 2 TBSP oil over med-high heat. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
- Add oil if needed.
- Drain between paper towels. Stack and keep covered with clean towel.
- To fill: Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla. Roll up tightly.
- Secure with toothpick and lay seam side down on plate.
- Repeat with all tortillas.
- Taquitos can be held, covered and refrigerated, up to 6 hours before frying. Cover with plastic wrap to keep from drying out.
- In medium skillet, heat remaining oil over med-high.
- Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
- Drain on paper towels. Cut each taquito in half.
Nutrition Facts : Calories 183.2, Fat 9.4, SaturatedFat 2.6, Cholesterol 35.2, Sodium 159.7, Carbohydrate 11.9, Fiber 1.7, Sugar 0.6, Protein 12.9
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