These Taquitos were served at Bunco and were an absolute hit. Most everyone was stunned that I used canned beef rather than cooking a roast. Of course Taquitos are best served with a healthy dose of Guacamole, Beans, & Rice, recipes follow. You can definitely use a beef roast for taquitos, but I'll be honest I prefer to use the canned beef. The meat doesn't seem to dry out as much when using canned beef.
Ingredients
Corn Tortillas
Oil
Canned Beef (1 can makes approximately 8) or roasted beef.
Directions
Open can and drain beef, do not rinse. Shred beef using either hands or fork. No need to season or cook the meat. Remove fastener from corn tortillas but keep them in the bag and microwave at minute intervals until they are steamy. This makes the tortillas easier to roll without cracking. Place shredded beef in a line down the middle of a tortilla and roll. Place seam side down and repeat. No need to use tooth picks. Heat oil to a frying heat in a pan, use enough oil to cover the Taquitos at least by half. Place Taquitos seam side down and hold with tongs for a few seconds so that the corn tortilla will seal in the hot oil and not unfurl. Repeat to fill your pan. Fry until lightly brown. Flip to fry other side. Fry until lightly brown. Remove from oil and drain on paper towels. Keep an eye on your oil so that it does get to hot and start smoking. I use a splatter screen to reduce the oil spitting. Place cooked Taquitos uncovered in an oven on lowest heat setting to keep hot and repeat until finished cooking.
Until Next Time, SoCal Marisa
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