No Can Beato Taquitos Recipes

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

Ingredients

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

NO CAN BEATO TAQUITOS

No Can Beato Taquitos image

This recipe for chicken taquitos (flautas) by Guy Fieri, includes a salsa verde recipe and guacamole.

Provided by cookiedog

Categories Chicken Breast

Time 40m

Yield 24 taquitos

Number Of Ingredients 35

Ingredients

4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 lbs boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
salt and pepper
3 ounces your favorite tequila
1 lime, juice of
2 tablespoons minced fresh cilantro leaves
24 corn tortillas
3 ripe avocados, peeled and seeded
1 jalapeno, seeded, minced
1/4 cup diced red onion
1/4 cup diced tomato
6 ounces beer
4 tablespoons sour cream
1 lime, juice of
1/4 cup fresh cilantro leaf
salt and pepper
8 fresh tomatillos
olive oil
1/2 cup diced red onion
1/2 cup diced tomato, plus
3 tablespoons diced tomatoes
1/4 cup water
1 teaspoon minced garlic
1 teaspoon chopped cilantro leaf
1 tablespoon white vinegar
2 tablespoons hot sauce
salt and pepper
2 tablespoons sour cream

Steps:

In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.
Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.
Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick.
In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F.
Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.
Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.
Guacamole: Place all ingredients in a blender and puree.
Tomatillo Salsa: Rub tomatillos with oil; grill until browned all over.
Place the tomatillos in a blender with remaining ingredients and puree. Season with salt and pepper. Top with sour cream and chopped tomatoes and serve.

Nutrition Facts : Calories 192.6, Fat 8, SaturatedFat 1.5, Cholesterol 23.3, Sodium 95, Carbohydrate 19.6, Fiber 4.3, Sugar 2.2, Protein 11.6

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