Taquitos With Salsa Recipes

TAQUITOS WITH SALSA

Steps:

• Prepare quesadilla rolls according to package directions for microwave cooking. Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with quesadilla rolls.

5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS

Steps:

• In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
• To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.

HOMEMADE TAQUITOS

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.

BAKED BEEF TAQUITOS WITH STEAK

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.