NO FUSS SHREDDED BEEF TACOS
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Provided by rknotthere
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 16
Number Of Ingredients 12
Steps:
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g
NO CAN BEATO THIS TAQUITO
Steps:
- In medium saute pan over medium to high heat, add the oil, onion, red bell pepper, jalapeno pepper, potatoes, garlic and chicken. Saute until the chicken is cooked and the vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.
- Deglaze the pan with the tequila and lime juice and let simmer until the liquid is almost evaporated.
- Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
- Wrap the tortillas in paper towels and microwave for 2 minutes to make the tortillas pliable. Place about 4 tablespoons of the 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.
- Cooking in batches, add the rolls to the hot oil, placing them seam-side down. Cook until golden brown, about 2 minutes, and turn to cook the other side until golden brown.
- Remove and drain on paper towels. Remove the toothpicks and serve with the Guacamole and Tomtillo Salsa.
- Place the avocados, jalapeno, red onion, tomato, beer, sour cream, lime juice, cilantro, salt and pepper in a blender and puree.
- Rub the tomatillos with oil; grill until browned all over.
- Place the tomatillos in a blender with the red onion, garlic, cilantro, vinegar, hot sauce, 1/2 cup of the tomatoes and 1/4 cup of water and puree. Season with salt and pepper. Top with the sour cream and remaining 3 tablespoons tomatoes and serve.
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
NO-FUSS TAQUITOS
My mom's friend Marlene taught us how to make these when I was a kid. Taquitos have always been a favorite of mine and These are so easy to whip up.
Provided by Tarynne
Categories Meat
Time 22m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Drain gravy from roast beef.
- Set aside.
- Fork shred the roast beef.
- Add just enough gravy to moisten. (Too soupy and it will splatter when frying).
- Heat tortillas (4 at a time) in microwave to soften. About 1 minute.
- Place approx 1 1/2 tablespoons of roast beef in center of tortilla (in a line).
- Fold tortilla over and roll to resemble a cigar.
- Fasten together with a toothpick(I found this makes it less likely to come undone when frying).
- Heat about 1/2 inch oil in a frying pan.
- To fry, place tortilla seam side down in hot oil.
- Fry till golden brown.
- Turn over and fry other side.
- Remove to a plate that has been cover with a paper towel to absorb oil.
- Remove toothpicks and sprinkle with salt.
- Serve with your favorite guacamole.
Nutrition Facts : Calories 104.6, Fat 1.4, SaturatedFat 0.2, Sodium 21.6, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 2.7
CHIPOTLE BEEF TAQUITOS
You can roll these in advance,top with a damp paper towel for a party and remember,no one can eat just one!
Provided by Timothy H.
Categories Meat
Time 16m
Yield 30 Taquitos
Number Of Ingredients 9
Steps:
- Brown hamburger over medium heat for 5 minutes.Strain out the grease. Stir in potato's,onion,jalapeno,garlic salt and chipotle dust and cook for another 2-3 minutes.Remove beef mixture from heat and place mixture in a cool bowl.
- Wipe the skillet clean with a paper towel and pour in a enough oil to cover the bottom of the pan.(You will have to do this more than once.) Place tortilla in the skillet one at a time and push down with a fork,about 10-15 seconds,then remove from pan and place them on a paper towel.No need to flip the tortilla because to place the next one on top of the last one.
- To roll the Taquitos, place a spoonful of the beef mixture on one side of the tortilla,roll and secure witha toothpick.Drop the Taquitos into the oil cook for 30 seconds to 1 minute. Serve immediately with sour cream,salsa or avocado dip.
Nutrition Facts : Calories 97.4, Fat 3, SaturatedFat 1, Cholesterol 10.3, Sodium 26.2, Carbohydrate 13.6, Fiber 2, Sugar 0.6, Protein 4.5
BREAKFAST TAQUITOS
These baked tortilla roll-ups tuck all the fixings of a breakfast burrito-eggs, cheddar, sausage, and salsa-into a deliciously crispy, compact, freeze-ahead format. To keep the crunch long after freezing, use the oven and not the microwave to reheat.
Provided by Riley Wofford
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Heat oil and sausage in a medium nonstick skillet over medium-high; cook, breaking up meat into bite-size pieces with the back of a spoon, until cooked through, 5 to 6 minutes.
- Add eggs; season with salt and pepper. Cook, stirring, until soft curds form, 30 seconds. Remove from heat; stir in cheese and salsa. Divide mixture among tortillas (about 1/3 cup each); roll up and place, seam-side down, on a baking sheet.
- Brush taquitos with oil and bake until shells are crisp and cheese is melted, 12 to 14 minutes.
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