Baked Taquitos With Corn Tortillas 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.

BAKED BEEF TAQUITOS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8x12-inch baking pan. Pour salsa over and top with Cheddar cheese.
• Bake in the preheated oven until bubbly, about 25 minutes.

EASY OVEN BAKED TAQUITOS

Steps:

• Preheat oven to 425-degrees.
• Chop the onion into very small bits.
• In a small pan, place the onion, homemade taco seasoning, canola oil and chicken.
• Shred the chicken while you cook over medium heat until the onions are tender and translucent.
• Remove from heat and allow to cool to the touch.
• Place about 3 tblspns of meat in the center of the tortilla across the tortilla.
• Fold the tortilla in half over the meat, then roll tightly.
• Repeat with all 12 tortillas.
• Place taquitos in the oven for 12 to 15 minutes, or until lightly browned.
• Remove and allow to cool before you chow down in a fest of awesome.

BAKED TAQUITOS

Steps:

• Preheat oven to 425F and oil a baking sheet.
• Heat olive oil over medium heat in a skillet. Add onions and cook until starting to turn translucent, 3-5 minutes.
• Add garlic, cumin, paprika, and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant.
• Take from heat and stir in cilantro and chicken. Set aside.
• IF YOU ARE USING FLOUR TORTILLAS:.
• Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
• Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
• Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
• IF YOU ARE USING CORN TORTILLAS.
• Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas.
• Dip tortillas one at a time, briefly, just to soften, 1-2 seconds (I find it might take 3-4).
• Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
• Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
• Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.

EASY CHICKEN TAQUITOS

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.