Ultimate Taquitos Oamc Recipes

BAKED CHICKEN SCHNITZEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

BEEF TAQUITOS (OAMC)

Steps:

• Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
• Cook at 325F for 34-38 minutes per pound.
• Let cool thoroughly overnight in fridge.
• Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
• Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
• Roll up tortilla.
• To soften tortillas, microwave between two damp paper towels for a few seconds.
• To freeze for later, simply put seam side down on cookie sheets and freeze.
• Flash freeze on wax papered covered cookie sheets.
• When firm, transfer to ziplock freezer bags.
• To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
• To eat them now, continue with directions for frying below.
• Heat electric skillet to 300°F covering bottom with oil.
• Fry taquitos with open edge down to seal.
• Turn over fry other side.
• Serve hot with condiments.

ULTIMATE TAQUITOS OAMC

Steps:

• Salt and pepper all sides of the roast. Brown roast on all sides in a hot pan with a few tablespoons of oil.
• Dissolve onion soup mix in 1 c hot water. Pour over the roast.
• Roast the meat about 3 1/2 hours at 325F, until tender. Cool roast.
• Finely chop beef.
• In a (very large) bowl, mix beef, beans, corn, cheese, salsa, and onions.
• In a wide, shallow, pan, heat oil to medium-low heat.
• One at a time and using tongs, dip the tortillas into the hot oil for 2 to 4 seconds, just until they begin to bubble. Place the hot tortilla aside. (I usually do four at a time and place them on a cutting board with a little rim that catches any oozing oil.).
• Place about 1/4 to 1/3 c filling mix in the tortilla and snugly wrap it up like a little burrito. (Depending on the brand/size of tortillas, you might want a bit more or less filling. A little less filling and you have a skinnier more appetizer shaped taquito or, stuff in as much as you can and you have a more hearty taquito. Using 1/4 c, you'll get about 80 taquitos.).
• Place taquitos in a freezer container, seam side down so they don't unroll. They don't stick to one another badly since they are coated in oil, but I do like to put a layer of wax paper between layers if I am stacking them in a deep container.
• Freeze.
• To serve, bake the taquitos on a cookie sheet at 400F about 20 to 25 minutes, until hot. (Baking time will vary with the size of the taquitos. If they are not frozen, reduce baking time.)
• Serve with sour cream, salsa, chopped tomatoes, chopped lettuce, and/or guacamole or just eat them plain.