Guacamole Taquitos Recipes

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HOMEMADE TAQUITOS



Homemade Taquitos image

Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

Provided by Lauren Allen

Categories     Main Course

Time 1h40m

Number Of Ingredients 15

1 2.5-4lb beef chuck roast *
Salt and freshly ground black pepper
14 oz can beef broth
½ cup salsa
1 1/2 Tbsp chili powder
1 teaspoon garlic powder
1/2 Tbsp cumin
1 teaspoon dry minced onion powder
20 corn tortillas
Oil for frying
toothpicks
Salsa
Sour cream
Guacamole
Shredded cheese

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.

Nutrition Facts : Calories 83 kcal, Carbohydrate 13 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1201 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

BEAN & CHEESE TAQUITOS W/ GUACAMOLE



Bean & Cheese Taquitos w/ Guacamole image

I love taquitos, but it can be hard to find vegetarian-friendly versions (especially in restaurants). This easy recipe can be adapted for vegan diets as well.

Provided by D7591

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1 (16 ounce) can refried beans
1 1/2 tablespoons TABASCO® brand Chipotle Pepper Sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3/4 cup shredded Mexican blend cheese
24 small corn tortillas (the thin ones work best if you can find them)
1 cup corn oil or 1 cup vegetable oil, for frying
3 ripe avocados
2 tablespoons chopped fresh cilantro
1/2 lime, juice of
1 teaspoon minced garlic
1 tablespoon minced jalapeno pepper
3 tablespoons minced onions
1/2 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons sour cream

Steps:

  • Make guacamole first by combining all ingredients except sour cream.
  • Mash and stir until only small lumps of avocado remain.
  • Garnish with sour cream piled in the center and refrigerate until ready to use.
  • Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
  • Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
  • Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
  • Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
  • Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
  • Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
  • Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
  • Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
  • Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
  • Serve hot with guacamole.

TAQUITOS AND GUACAMOLE



Taquitos and Guacamole image

This was an old friend's recipe. At first I thought the combination of guacamole and BBQ sounded funky; I now think it's a match made in heaven. If you're short on time just use one of the tubs of shredded BBQ from the store, any meat works, chicken, beef or pork. I've also made soft taquitos by softening the tortillas in a hot pan and then rolling around the meat. It's a lot healtier and my husband and I like them just as well.

Provided by Marney

Categories     Meat

Time 2h50m

Yield 6-10 serving(s)

Number Of Ingredients 10

2 large avocados
1 (4 ounce) can diced green chilies
8 ounces sour cream
8 ounces cream cheese
1/4 lemon, juice of
Tabasco sauce
2 lbs rump roast
8 ounces barbecue sauce
24 corn tortillas
corn oil, for frying

Steps:

  • For the guacamole:.
  • Put the avocados in a bowl and mash using a fork. Add the cream cheese and mix well. Add the sour cream and chilies, followed by the lemon juice and Tabasco. Refrigerate until ready to use.
  • For the taquitos:.
  • Boil the meat in water until it shreds easily, approximately 1-2 hours. Drain and shred the meat, once it is shredded, soak in the barbecue sauce for 30 minutes.
  • Place a small amount of meat into each tortilla and roll up using a toothpick to hold together.
  • Fry in the oil until crispy and lightly browned.
  • Serve taquitos with the guacamole.

BAKED BEEF TAQUITOS WITH STEAK



Baked Beef Taquitos with Steak image

These easy oven baked taquitos with steak, corn and HERDEZ® Guacamole Salsa is a terrific way to use leftover steak or chicken to make a delicious appetizer or meal.

Provided by Laura Bashar | Family Spice

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 cup diced leftover steak
1 cup shredded cheddar cheese or Mexican cheese blend
3/4 cup corn kernels
2 green onions, diced
2 TBS chopped fresh cilantro
1/4 teaspoon cumin
1/4 teaspoon chile powder
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt, divided
8 6-inch flour tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup chopped red onions
1/4 cup chopped cilantro

Steps:

  • Preheat oven to 425ºF. Lightly coat baking sheet with non-stick cooking spray.
  • In a small bowl combine steak, cheese, corn, green onions, 2 TBS cilantro, cumin, garlic powder and 1/4 teaspoon kosher salt.
  • Layout tortillas on your work surface.
  • Starting with one tortilla, lay it flat and arrange 1/4 cup of steak mixture in a line across down the center.
  • Roll tortilla tightly around the filling so it is snug. Lay it seam-side-down on the prepared baking sheet.
  • Prepare the remaining tortillas the same way. Place them on the prepared baking sheet, leaving some space between each taquito so all sides will bake evenly.
  • Spray taquitos with non-stick spray and sprinkle with 1/4 teaspoon kosher salt.
  • Bake for 15 minutes or until taquitos are crisp and golden brown. Remove from oven and let cool slightly before serving.
  • Top with shredded lettuce, tomatoes, red onions and 1/4 cup chopped cilantro.

Nutrition Facts : Calories 2636 calories, Carbohydrate 260 grams carbohydrates, Cholesterol 358 milligrams cholesterol, Fat 118 grams fat, Fiber 21 grams fiber, Protein 133 grams protein, SaturatedFat 50 grams saturated fat, ServingSize 1 taquito, Sodium 4141 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 54 grams unsaturated fat

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