Toothpick Beef Taquitos Recipes

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BEEF TAQUITOS



Beef Taquitos image

Like tacos, only neater to eat. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Serve with salsa and sour cream.

Provided by KelBel

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil, plus more
vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup cheddar cheese or 1/2 cup monterey jack cheese, shredded
sour cream

Steps:

  • Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
  • Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
  • Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.

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.

EASY AIR FRYER BEEF TAQUITOS



Easy Air Fryer Beef Taquitos image

Easy and healthy air fryer beef taquitos in under 30 minutes. These taco-seasoned ground beef with cheese rolled in a corn and flour blend tortilla are so tasty and crunchy. Make a few for a great snack, or a bunch for a dish the family will enjoy!

Provided by Kaylie

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 9

1 pound ground beef (80/20 preferred)
14 medium sized corn and flour blend tortilla (or 100% flour tortillas)
1 1/2 cups Mexican blend shredded cheese
1 teaspoon kosher salt
1 teaspoon oregano
1 teaspoon garlic powder
3/4 teaspoon cumin
1/4 teaspoon ground pepper
Oil spray (I use olive oil in my Misto sprayer)

Steps:

  • Preheat air fryer at 350 degrees Fahrenheit for 10 minutes.
  • Add salt, pepper, oregano, garlic powder and cumin seasoning to the ground beef. Mix well.
  • Add beef filling to tortilla, making sure to spread to the edges of the tortilla. Add cheese and roll tightly. Secure the ends with toothpicks.
  • Spray oil on all sides of taquitos.
  • Add the taquitos, toothpick side down, in a single layer in the air fryer basket.
  • Air Fry for about 8 minutes, until taquitos are golden brown and crispy.
  • Take out immediately and serve with dip/salsa of choice.

Nutrition Facts : ServingSize 14 taquitos, Calories 217 kcal, Carbohydrate 16 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 34 mg, Sodium 477 mg, Fiber 1 g, Sugar 1 g

HOMEMADE TAQUITOS



Homemade Taquitos image

Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

Provided by Lauren Allen

Categories     Main Course

Time 1h40m

Number Of Ingredients 15

1 2.5-4lb beef chuck roast *
Salt and freshly ground black pepper
14 oz can beef broth
½ cup salsa
1 1/2 Tbsp chili powder
1 teaspoon garlic powder
1/2 Tbsp cumin
1 teaspoon dry minced onion powder
20 corn tortillas
Oil for frying
toothpicks
Salsa
Sour cream
Guacamole
Shredded cheese

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.

Nutrition Facts : Calories 83 kcal, Carbohydrate 13 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1201 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CLASSIC GROUND BEEF TAQUITOS



Classic Ground Beef Taquitos image

Classic Ground Beef Taquitos. Dip this crunchy and delicious Mexican appetizer into salsa or guacamole, and it's like a piñata breaking in your mouth.

Provided by Maggie Unzueta

Categories     Dinner     Lunch

Time 38m

Number Of Ingredients 7

½ lb ground beef
½ cup salsa ((of your choice))
1 dozen corn tortillas
¼ cup shredded cheddar cheese
2 cups oil
More salsa (optional)
Guacamole (optional)

Steps:

  • Cook ground beef, drain, and return to pan with your favorite salsa.
  • Let simmer for 5 minutes. Then remove from heat.
  • Warm tortillas in the microwave for 30 seconds.
  • Add a spoonful of ground beef to the tortilla.
  • Add shredded cheese.
  • Roll up and tie with a toothpick, as shown in picture above.
  • Set aside. Repeat.
  • Heat oil in a pan.
  • Fry taquitos 3-minutes on each side, or until golden brown.
  • Drain on a paper towel.
  • Serve with salsa and/ or guacamole.
  • NOTE: Do not overcrowd the pan, or they will not cook properly.

Nutrition Facts : Carbohydrate 1 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 104 mg, Fiber 1 g, Sugar 1 g, Calories 94 kcal, ServingSize 1 serving

CHEESY CHORIZO TAQUITOS RECIPE BY TASTY



Cheesy Chorizo Taquitos Recipe by Tasty image

Here's what you need: olive oil, large yellow onion, garlic, whole green chiles, whole chipotle chiles in adobo sauce, adobo sauce, ground mexican beef chorizo, ground cumin, ground paprika, ground cinnamon, kosher salt, shredded monterey jack cheese, shredded cheddar cheese, corn tortillas, vegetable oil, mexican crema, shredded iceberg lettuce, roma tomato, avocado, scallions, toothpick

Provided by Pepsi

Categories     Appetizers

Time 30m

Yield 12 taquitos

Number Of Ingredients 21

1 tablespoon olive oil
½ large yellow onion, thinly sliced
2 cloves garlic, minced
7 oz whole green chiles, thinly sliced
3 whole chipotle chiles in adobo sauce, finely chopped
3 tablespoons adobo sauce
9 oz ground mexican beef chorizo
½ teaspoon ground cumin
½ teaspoon ground paprika
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 ½ cups shredded monterey jack cheese
1 cup shredded cheddar cheese
12 corn tortillas
¼ cup vegetable oil
4 tablespoons mexican crema
1 cup shredded iceberg lettuce
1 roma tomato, finely chopped
1 avocado, pitted, peeled, and sliced
¼ cup scallions, thinly sliced
toothpick

Steps:

  • Heat the olive oil in a medium pan over medium heat. Add the onion and garlic, and sauté for 6 minutes, until slightly tender and fragrant. Add the green chiles, chipotles, and adobo sauce, and cook for 2 minutes, until fully incorporated.
  • Add the beef chorizo, cumin, paprika, cinnamon, and salt, and cook, breaking up the chorizo with a wooden spoon, for 10-14 minutes, until the chorizo is cooked through and crispy. Remove the pan from the heat and let the chorizo mixture cool slightly.
  • In a small bowl, combine the Monterey Jack and cheddar cheeses.
  • Assemble the taquitos: Wrap the tortillas loosely in a damp paper towel and microwave for 45-60 seconds, until soft and pliable.
  • Set a tortilla on a flat surface and sprinkle with 1½-2 tablespoons of the cheese blend. Spoon 1½ tablespoons of the chorizo mixture in a line on one end of the tortilla. Roll the tortilla up to enclose the filling, securing with a toothpick. Repeat with the remaining tortillas, cheese, and chorizo filling.
  • In a medium, high-walled pan, heat the vegetable oil over medium-low heat until it reaches 325°F (160°C). Working in batches, fry the taquitos starting seam side down for 2-3 minutes per side, or until lightly browned and crispy. Remove from the pan and let cool slightly, then remove the toothpicks.
  • Arrange the taquitos on a platter and drizzle with the crema, then top with the lettuce, tomato, avocado, and any remaining cheese. Or top with lettuce, scallions, avocado, Fresno chilies, and any remaining cheese.
  • Serve immediately.
  • Enjoy!

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