Beef Taquitos
I love taquitos but I knew there had to be a way to make me feel less guilty so thus became the taquito recipe.
I love taquitos but I knew there had to be a way to make me feel less guilty so thus became the taquito recipe.
- 5 lbs roast
- onion soup mix (optional)
- 2 cups cheddar cheese grated
- garlic powder
- onion powder (optional)
- 1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounc undrained
- 1/4 cup onion finely chopped
- 48 corn tortillas
- cheese sauce (optional)
- salsa (optional)
- sour cream (optional)
- guacamole (optional)
- Carbohydrate 16.8174202119575 g
- Cholesterol 18.0570833485116 mg
- Fat 5.83713583755831 g
- Fiber 1.76544380335013 g
- Protein 5.84856667024225 g
- Saturated Fat 3.24051469011068 g
- Serving Size 1 1 serving(s) (123g)
- Sodium 91.4829583998413 mg
- Sugar 15.0519764086074 g
- Trans Fat 0.340151875217852 g
- Calories 140 calories
Step-by-step
- 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 300degreesF covering bottom with oil.
- Fry taquitos with open edge down to seal.
- Turn over fry other side.
- Serve hot with condiments.
Chilling cooked beef overnight before shredding changes the protein structure enough to yield clean, uniform strands rather than ragged chunks. Warm meat releases internal moisture immediately upon tearing, which makes fillings soggy and causes corn tortillas to split during rolling. Resting the protein in cold refrigeration solidifies the intramuscular fats, locking in moisture while making the shredding process significantly easier. Pair this shredded beef with grated cheddar and picante sauce, ensuring excess liquid is drained so the starches in the tortilla maintain their structural integrity during frying.
Corn tortillas demand specific thermal manipulation to prevent cracking. Microwaving them between damp paper towels introduces steam, gelatinizing the surface starches and restoring flexibility. Work in small batches of four or five tortillas at a time, keeping the remaining stack covered to prevent dehydration from ambient kitchen air. When forming the cylinders, place the filling in the lower third and roll tightly. Place each rolled cylinder seam-side down on the work surface. This natural gravity seal holds the shape prior to cooking without requiring toothpicks or a flour-and-water paste.
Thermal control in the cooking vessel dictates the final texture. Maintain the frying oil at 300 degrees Fahrenheit in an electric skillet. Introduce each taquito seam-side down to instantly thermally shock the edge, sealing the wrap shut before the oil penetrates the interior. Fry until the exterior develops a golden-brown hue and a rigid crunch. Drain excess oil on a wire rack rather than paper towels to prevent steam condensation from softening the crust. For longer preservation, flash-freeze the rolled, uncooked taquitos on wax paper before transferring them to airtight freezer bags for storage up to three months.
