Dipping Sauces For Taquitos Recipes

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MEXICAN TAQUITOS (FLAUTAS)



Mexican Taquitos (Flautas) image

You'll be singing mariachi tunes after a plateful of these babies! Can you say "yummy" amigos? Keep in mind the prep time does not include cooking shredded meat as this step can be done days ahead.

Time 45m

Yield 24 taquitos, 4-5 serving(s)

Number Of Ingredients 14

4 cups cooked pork or 4 cups cooked beef
1 (28 ounce) can whole tomatoes or 3 -4 large tomatoes, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves
1 chicken bouillon cube
salt
2 canned chipotle chiles in adobo or 1 -2 fresh jalapeno
24 tortillas
24 toothpicks
vegetable oil (for frying, ENOUGH TO COVER TAQUITOS AS THEY FRY)
shredded iceberg lettuce
sour cream
sliced raw onion
crumbled mexican queso fresco (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE) or feta cheese, which is almost the same but saltier (IF YOU CAN'T FIND IT YOU CAN SUBSTITUTE)

Steps:

  • To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
  • In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
  • Add sauce and simmer about 5-10 minutes.
  • Reserve 1/4 cup of sauce for filling.
  • To make filling: Mix shredded meat and reserved sauce together will.
  • Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
  • To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
  • Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
  • Add each taquito to oil as you go or they will dry out and crack.
  • Do not crowd oil too much. I usually cook about 6-7 at a time.
  • Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
  • When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
  • When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
  • Add shredded lettuce and sliced onion.
  • Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
  • Sprinkle with queso fresco.
  • Yum!

Nutrition Facts : Calories 1361.2, Carbohydrate 226.5, Cholesterol 0.1, Fat 33.1, Fiber 15.9, Protein 37.1, SaturatedFat 8.1, Sodium 2868.6, Sugar 14.6

SOFT CHICKEN TAQUITOS & SOUTHWESTERN DIP



Soft Chicken Taquitos & Southwestern Dip image

Easy to prepare and really good, these will be a hit at your next party! Make the dipping sauce a day ahead of time so the flavors can work their magic. These would be great for a girls night, game night, football party... so many possibilities!

Provided by V Seward @Vseward

Categories     Poultry Appetizers

Yield 45

Number Of Ingredients 15

4 cup(s) shredded rotisserie chicken
45 - corn tortillas, room temp
1/2 cup(s) canola oil, for frying
- salt
SOUTHWESTERN DIP
2 cup(s) sour cream
1 cup(s) mayonnaise
1 tablespoon(s) parsley
1 tablespoon(s) dried onion flakes
1 tablespoon(s) dried chives
1 tablespoon(s) cumin
1 teaspoon(s) jalapeno salt (or regular salt)
1/2 tablespoon(s) cayenne pepper
1/2 teaspoon(s) smoked paprika
1 teaspoon(s) white pepper, optional

Steps:

  • Mix sour cream and mayonnaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonnaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld. Can be made day before.
  • Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another paper towel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
  • Once all the tortillas have been lightly fried and are soft, take shredded chicken and place on center of tortilla in a line. Gently roll tight and place seam side down on another cookie sheet, each one snug to the other to keep shape. Repeat until all the taquitos are rolled.
  • Heat an electric skillet or griddle between 300-350 degrees and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
  • Serving: This recipe makes 45 nice size taquitos. I will cut them in half as appetizers. Place Dip in the middle of a tray or large plate and surround the taquitos around the dip.

BAKED CREAMY CHICKEN TAQUITOS RECIPE



Baked Creamy Chicken Taquitos Recipe image

Even your pickiest of eaters will love these Baked Creamy Chicken Taquitos from Six Sisters. And you can feel good about dinner because they are baked instead of fried.

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 14

4 ounces cream cheese
⅓ cup green salsa
1 Tablespoon lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon cilantro (dried)
2 green onions (sliced)
3 boneless chicken breasts (cooked and shredded)
1 cup Pepper Jack Cheese (shredded)
20 flour tortillas (6 inch)
salt (to taste)
8 ounces Creamy Cilantro salad dressing (for dipping)

Steps:

  • Heat oven to 425 degrees
  • Line a baking sheet with foil and lightly coat with cooking spray.
  • Heat cream cheese in the microwave for about 20-30 seconds so that it is soft and easy to stir.
  • Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine.
  • Then add cilantro and green onions.
  • Add chicken and Pepper Jack cheese and combine well.
  • Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
  • Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
  • Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
  • Dip in creamy cilantro dressing if desired.

Nutrition Facts : Calories 522 kcal, Carbohydrate 53 g, Protein 26 g, Fat 22 g, SaturatedFat 10 g, TransFat 0.1 g, Cholesterol 63 mg, Sodium 1049 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving

B'S BEEF AND BEAN TAQUITOS W/ MEXI-RANCH DIPPING SAUCE



B's Beef and Bean Taquitos W/ Mexi-Ranch Dipping Sauce image

After making a Mexican casserole that failed to please my family, I ended up just throwing spoonfuls of it into tortillas and frying them taquito style in attempts to salvage the ingredients used. It came out pretty good, but probably needs some tweaking. The sauce is just something I threw together but I feel it compliments the taquitos nicely.

Provided by Blovesh

Categories     Lunch/Snacks

Time 40m

Yield 12 taquitos, 6 serving(s)

Number Of Ingredients 13

12 flour tortillas
1 lb ground beef
1/4 cup chopped onion
1 teaspoon minced garlic
1 (1 1/4 ounce) packet taco seasoning
1 (16 ounce) can refried beans
1 cup salsa
1 cup shredded cheddar cheese, and
1 cup shredded monterey jack cheese
1/2 cup sour cream
1/2 cup ranch dressing
taco sauce
chopped cilantro

Steps:

  • Taquitos:.
  • Brown ground beef with onion and garlic, drain.
  • Add taco seasoning and prepare according to directions on packet.
  • Add refried beans, salsa, and 1 cup of the cheese mixture.
  • Stir to mix ingredients and heat mixture all the way through.
  • Heat tortillas in microwave to soften, layering them with paper towels.
  • Spoon roughly 2 tablespoons of mixture into each tortilla, sprinkling a bit of the remaining cheese on top.
  • Roll and fry in oil.
  • Optional: Cut each taquito into thirds with diagonal cuts.
  • Sauce:.
  • Mix sour cream, ranch, and desired amount of taco sauce.
  • Top with chopped cilantro.

Nutrition Facts : Calories 721.7, Fat 43.4, SaturatedFat 17.6, Cholesterol 107.8, Sodium 1336.3, Carbohydrate 48.2, Fiber 6.7, Sugar 3.9, Protein 34.1

SPANAKOPITA TAQUITOS WITH GOAT CHEESE TOMATO DIPPING SAUCE #RAGU



SPANAKOPITa TAQUITOS WITH GOAT CHEESE TOMATO DIPPING SAUCE #Ragu image

Ragú® Recipe Contest Entry. Ever so popular spanakopita filling is transformed in taquitos to make a light meal or appetizers.

Provided by mariajoehema

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

10 ounces fresh Baby Spinach, coarsely chopped
1 tablespoon vegetable oil, divided
1 cup chopped onion
4 garlic cloves, chopped
2 cups chopped cauliflower
1/4 teaspoon ground cayenne pepper
1 teaspoon coriander powder
1 teaspoon salt
6 eggs, divided
1/2 cup breadcrumbs
12 corn tortillas
1 (24 ounce) jar Ragú® Pasta Sauce, traditional sauce
4 ounces goat cheese

Steps:

  • To make filling,.
  • 1. Add spinach into a large microwavable bowl along with 1/4 cup water. Microwave on high for 3 minutes until wilted.
  • 2. Cool completely, transfer to a clean kitchen towel, wrap and squeeze well to get all the moisture out. Set aside.
  • 3. Heat 3 tablespoons vegetable oil in medium non-stick skillet until shimmering.
  • 4. Saute onion, garlic and cauliflower over medium heat for about 10 minutes until golden brown and cooked.
  • 5. Add cayenne pepper powder, coriander powder and salt , stir for 1 minute.
  • 6. Add spinach and saute for 2 minutes.
  • 7. Transfer to a medium bowl, mix in 4 eggs and bread crumbs.
  • To make taquitos.
  • 1. Stack tortillas , wrap in a clean damp dish towel. Microwave until warm , about 1 minute.
  • 2. Beat 2 eggs in a small bowl .
  • 3. Working with one tortilla at a time, spread 3 tablespoons of filling over half of a tortilla and brush egg wash over the remaining half. Roll tightly starting from the filling side.
  • 4. Place seam side down on a plate, cover with a another damp towel.
  • 5. Repeat with remaining tortillas.
  • 6. Heat 2 cups oil in a medium skillet to 350 degrees over medium heat.
  • 7. Place 6 tortillas , seam side down, fry until golden brown on all sides (about 5-7 minutes, turning often).
  • 8. Drain on paper towels, repeat with remaining taquitos.
  • To make dipping sauce,.
  • 1. Transfer RAGU SAUCE and goat cheese into a medium sauce pan.
  • 2. Heat over low flame , stirring often until cheese is melted.
  • Serve taquitos with dipping sauce.
  • makes 4 servings as light meal.

Nutrition Facts : Calories 501.9, Fat 22.3, SaturatedFat 9.2, Cholesterol 301.4, Sodium 1040, Carbohydrate 53.2, Fiber 8.6, Sugar 5.5, Protein 25.2

QUICK BEEF TAQUITOS



Quick Beef Taquitos image

Always a crowd pleaser, one of those recipes you have to kick everyone out of the kitchen to be able to complete. It's fast and delicious with beef, cheese, and chiles. Served best with sour cream and guacamole.

Provided by TRACEY

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 5

oil for frying
2 (12 ounce) cans roast beef with gravy
1 cup shredded pepper Jack cheese
1 (7 ounce) can diced green chiles
18 corn tortillas

Steps:

  • Heat oil in a skillet over medium-high heat.
  • Combine roast beef, pepper jack cheese, and green chilies in a bowl. Use a fork to break up the beef and mix ingredients.
  • Fry tortillas in hot oil just long enough to soften, just a few seconds; drain on a plate lined with paper towels.
  • Begin spooning beef mixture into tortillas making a line down the middle of the tortilla. Roll tortilla around the filling and place in frying pan with the edge of the rolled tortilla facing the bottom of the pan. Cook until the tortillas are completely browned, 5 to 8 minutes per side. Drain again on paper towels before serving.

Nutrition Facts : Calories 384 calories, Carbohydrate 38.8 g, Cholesterol 75.8 mg, Fat 13.4 g, Fiber 5.3 g, Protein 28.9 g, SaturatedFat 5.6 g, Sodium 1148.7 mg, Sugar 1.7 g

GREEN TAQUITO SAUCE



Green Taquito Sauce image

Not my recipe, one posted in a forum by France59AK, who hasn't posted it in the database. Posting it so it doesn't get lost, like many recipes posted in forums do! Thanks, France! This sauce should freeze well.

Provided by zeldaz51

Categories     Sauces

Time 20m

Yield 1 quart

Number Of Ingredients 7

1 large can tomatillo
1 avocado
2 garlic cloves
1/2 fresh jalapeno pepper, seeded and deveined
juice of one lime
salt and pepper
2 tablespoons olive oil (for frying)

Steps:

  • In a blender or food processor combine the tomatillos, avocado, garlic, lime juice and jalapeño. Blend or process until smooth and creamy, about 2 minutes.
  • Heat olive oil in pan until hot and fry blended ingredients for 5 minutes, stirring frequently. (Be very careful of the spatter, don't get burned). Season with salt and pepper to taste.

Nutrition Facts : Calories 582.1, Fat 56.9, SaturatedFat 8.1, Sodium 16.2, Carbohydrate 21.6, Fiber 14.4, Sugar 3, Protein 4.8

TAQUITOS WITH AVOCADO DIPPING SAUCE RECIPE - (4.5/5)



Taquitos with Avocado Dipping Sauce Recipe - (4.5/5) image

Provided by bberens22

Number Of Ingredients 18

TAQUITOS:
6 slices bacon, chopped
4 ounces cream cheese, softened
Leftover cooked chicken, diced
8 (10 inch) flour tortillas
Vegetable oil
AVOCADO DIPPING SAUCE:
1 medium avocado, pitted, peeled and cut up
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
Dash dried dill weed
Dash garlic powder
Dash ground black pepper

Steps:

  • Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels. Stir the bacon, cream cheese and chicken in a medium bowl. Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks. If desired, use full size tortillas. Pour the oil into a heavy 4 quart saucepan to a depth of 3 inches. Heat the oil to 350°F. Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving. Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.

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Bake for 12 mintues. Heat a saucepot over medium heat and add the olive oil, red onion, and garlic; cook for 5 minutes to soften. Season with the sugar, chili powder, cumin, cinnamon, salt, and pepper and stir in the fire-roasted tomatoes. Reduce the heat to low and simmer. Top each serving with a little bit of sauce. Enjoy!
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LOADED TAQUITOS WITH CREAMY JALAPENO DIP RECIPE - RECIPES.NET
2022-03-21 Combine all jalapeno dip ingredients in the blender. Blend for about 30 to 60 seconds until smooth. Refrigerate for at least 1 hour. Prepare Jose Ole taquitos in the oven according to package directions. Remove taquitos from the oven, drizzle with creamy jalapeno dip, and desired toppings. Serve with extra creamy jalapeno dip.
From recipes.net


CHICKEN TAQUITOS WITH AVOCADO RANCH DIPPING SAUCE
These chicken taquitos are filled with a sprinkle of corn and pepper jack cheese, and come with an avocado ranch dipping sauce on the side! Category: Appetizer. Cuisine: Mexican. Yield: 24 taquitos. Nutrition Info: 431 calories (for 3 taquitos with 2 tablespoons dipping sauce) Prep Time: 15 minutes. Cook time: 25 minutes. Total time: 40 minutes.
From thecozyapron.com


RECIPES | CHICKEN TAQUITOS, TAQUITOS, RANCH DIPPING SAUCE
Jul 3, 2016 - Browse our guide to healthy food, from quick weeknight recipes, entertaining menus and our editors' favorite healthy recipes.
From pinterest.ca


BAKED CHICKEN TAQUITOS WITH AVOCADO CILANTRO DIPPING SAUCE
2016-05-13 Bake for 13 to 15 minutes or until the filling is bubbly and the tortillas are toasty with lightly browned edges. While the taquitos are baking, prepare the Avocado Cilantro Dipping Sauce. Place the cilantro in a food processor or blender and pulse until minced. Add the avocado, milk, lime juice, garlic salt, and pepper.
From fivehearthome.com


THE BEST HOMEMADE BUFFALO CHICKEN TAQUITOS RECIPE
Directions. •Preheat oven to 425F. •In a small saucepan over medium-low heat, melt the butter. •Add the seasonings and stir until combined. •Add the cream cheese and stir until mostly melted and completely combined with the butter and spices. •Whisk in the buffalo sauce and milk and simmer for 5-8 minutes.
From ourwabisabilife.com


LEFTOVER TURKEY TAQUITOS WITH NUTTY BUFFALO DIPPING SAUCE
2018-11-25 Set aside. In a large skillet on medium heat, melt one tablespoon butter. Add onions, celery, salt and cumin and saute for 3-5 minutes, or until onions are translucent. Add blue cheese, cream cheese, additional 2 tablespoons butter, and 1 …
From makeitgrateful.com


BBQ RANCH PULLED PORK TAQUITOS — BUNS IN MY OVEN
2019-03-15 Cook on low for 8 hours or high for 5 hours, or until the meat shreds easily with a fork. Shred the meat and remove to a bowl. Stir in the barbecue sauce to coat the meat. Spoon the meat evenly between the flour tortillas and sprinkle each one with cheese. Roll the tortillas tightly and place seam side down.
From bunsinmyoven.com


AVOCADO DIPPING SAUCE FOR TAQUITOS RECIPES
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).
From tutdemy.com


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