Ultimate Taquitos Oamc Recipes

BEEF TAQUITOS (OAMC)

Steps:

• Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
• Cook at 325F for 34-38 minutes per pound.
• Let cool thoroughly overnight in fridge.
• Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
• Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
• Roll up tortilla.
• To soften tortillas, microwave between two damp paper towels for a few seconds.
• To freeze for later, simply put seam side down on cookie sheets and freeze.
• Flash freeze on wax papered covered cookie sheets.
• When firm, transfer to ziplock freezer bags.
• To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
• To eat them now, continue with directions for frying below.
• Heat electric skillet to 300°F covering bottom with oil.
• Fry taquitos with open edge down to seal.
• Turn over fry other side.
• Serve hot with condiments.

ORIENTAL BEEF TAQUITOS

Steps:

• Combine ground beef, egg, Accent, green onions, soy sauce, salt and pepper.
• Place some of meat mixture down the middle of a corn tortilla; how much will depend on the size of the tortillas and how big you want them to turn out. Roll up into a cylinder shape (you may want to place a toothpick through the taquito to keep it from unrolling when you fry it).
• Repeat until all of the meat mixture is gone.
• Heat oil to 350°F.
• Drop taquitos in a few at a time (don't overcrowd your pan). Fry until tortilla is golden and meat is cooked through (about 2 minutes).
• Place on paper towels to drain and sprinkle with salt.
• Serve while hot.

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.

ULTIMATE TAQUITOS OAMC

Steps:

• Salt and pepper all sides of the roast. Brown roast on all sides in a hot pan with a few tablespoons of oil.
• Dissolve onion soup mix in 1 c hot water. Pour over the roast.
• Roast the meat about 3 1/2 hours at 325F, until tender. Cool roast.
• Finely chop beef.
• In a (very large) bowl, mix beef, beans, corn, cheese, salsa, and onions.
• In a wide, shallow, pan, heat oil to medium-low heat.
• One at a time and using tongs, dip the tortillas into the hot oil for 2 to 4 seconds, just until they begin to bubble. Place the hot tortilla aside. (I usually do four at a time and place them on a cutting board with a little rim that catches any oozing oil.).
• Place about 1/4 to 1/3 c filling mix in the tortilla and snugly wrap it up like a little burrito. (Depending on the brand/size of tortillas, you might want a bit more or less filling. A little less filling and you have a skinnier more appetizer shaped taquito or, stuff in as much as you can and you have a more hearty taquito. Using 1/4 c, you'll get about 80 taquitos.).
• Place taquitos in a freezer container, seam side down so they don't unroll. They don't stick to one another badly since they are coated in oil, but I do like to put a layer of wax paper between layers if I am stacking them in a deep container.
• Freeze.
• To serve, bake the taquitos on a cookie sheet at 400F about 20 to 25 minutes, until hot. (Baking time will vary with the size of the taquitos. If they are not frozen, reduce baking time.)
• Serve with sour cream, salsa, chopped tomatoes, chopped lettuce, and/or guacamole or just eat them plain.