Toothpick Beef Taquitos Recipes

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FISH TAQUITOS



Fish Taquitos image

A seafood twist to a Mexican favorite; rolled taquitos made with shark. Serve with salsa, guacamole, shredded lettuce, chopped tomatoes, and sour cream. Enjoy!

Provided by Diana Garra

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 6

Number Of Ingredients 9

1 pound shark fillets
12 (6 inch) corn tortillas
¼ cup canola oil
¼ cup lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon Cajun seasoning
1 cup shredded Cheddar cheese
2 quarts vegetable oil for frying

Steps:

  • Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
  • Warm tortillas in a microwave to make them pliable.
  • Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
  • Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
  • Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
  • Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 25.1 g, Cholesterol 55.2 mg, Fat 51.3 g, Fiber 3.5 g, Protein 22.4 g, SaturatedFat 9.6 g, Sodium 294.7 mg, Sugar 0.8 g

BEEF TAQUITOS



Beef Taquitos image

Beef Taquitos are crispy and delicious fried taquitos that are loaded with tender shredded beef that is seasoned perfectly and topped with sour cream and lettuce. Always a favorite Mexican food recipe everyone will enjoy.

Provided by Great Grub, Delicious Treats

Categories     Appetizer     Appetizers     Big Game Appetizers     Crock Pot     Crock Pot/Slow Cooker     Dinner

Time 1h50m

Number Of Ingredients 15

2.5 - 3 pounds boneless chuck roast, (cut into bite-size chunks)
2 tablespoon vegetable oil
15 ounce can red enchilada sauce
10 ounce can Rotel
8 ounces beef broth
4 ounces diced green chilies
1 tablespoon garlic powder
1 tablespoon minced onion
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon Slap Ya Mama
½ teaspoon red pepper flakes
24 corn tortillas
Oil for frying
Optional toppings: sharp cheddar cheese, (sour cream, lettuce, tomatoes, cilantro, guacamole.)

Steps:

  • In a large pot, heat oil over medium high heat.
  • Add beef and seasonings. Stir to combine and sear all sides of the beef chunks.
  • Pour enchilada sauce, Rotel, beef broth, diced green chilies and minced onions into the pot.
  • Reduce heat to medium low and cook for 1½ hours or until meat is fall off the fork tender (add additional beef broth as needed).
  • Once meat is cooked, using a large frying pan, heat vegetable oil over medium heat.
  • Take one corn tortilla at a time and cook for about 15 seconds on each side, place on a plate lined with paper towels and then add desired amount of meat mixture onto the corn tortilla. Roll tightly, and if needed, use a toothpick to hold each taquito together.
  • Place 4-5 taquitos into hot oil, seam side down, and fry until golden brown on all sides
  • Remove from the pan and place on a plate with paper towels to absorb any excess oil.
  • Continue cooking the remaining taquitos and serve with beans and rice and your favorite dipping sauce.

Nutrition Facts : Sodium 287 mg, Sugar 2 g, Fiber 2 g, Cholesterol 72 mg, Calories 267 kcal, TransFat 1 g, SaturatedFat 6 g, Fat 14 g, Protein 22 g, Carbohydrate 14 g, UnsaturatedFat 9 g, ServingSize 1 serving

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

TOOTHPICK BEEF TAQUITOS



Toothpick Beef Taquitos image

I made my own ground beef by grinding beef brisket, and I made salsa using my salsa recipe, but this certainly works perfectly well with prepared ingredients.

Provided by Late Night Gourmet

Categories     Cheese

Time 2h

Yield 30 serving(s)

Number Of Ingredients 14

2 lbs ground beef
1/2 onion, finely chopped
1 bell pepper, finely chopped
4 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon file powder (optional)
1 teaspoon kosher salt
2 cups cheddar cheese, shredded
1 cup salsa (I used homemade salsa verde)
30 small corn tortillas, 5-inch diameter
4 ounces canola oil

Steps:

  • Blend beef thoroughly with cumin, chili powder, peppers, and file powder and refrigerate for at least an hour to allow flavors to settle.
  • Pan cook beef until partly browned. Add onions, bell peppers, and garlic and cook until meat is browned and vegetables are softened. Drain. Combine with cheese and salsa.
  • If using a deep fryer, heat oil to 350°F If using a pan, add enough oil to coat the surface of the pan and raise to medium heat.
  • Microwave a few tortillas at a time on a paper towel to make the tortillas pliable. I warmed 4 tortillas for 45 seconds.
  • Add a heaping tablespoon of beef, cheese, and salsa mixture to the center of a tortilla. Roll tortilla as tightly as possible and secure with a toothpick. NOTE: push filling in from both sides so keep it from falling out while frying.
  • Cook a few taquitos at a time. If deep frying, cook for a few minutes or until golden brown. If using a pan, flip over after a few minutes and cook until both sides are golden brown.
  • Move to drying rack with a paper towel underneath and allow to drain. When cool, remove toothpicks.

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