Yucatan Beef Taquitos With Red Rice Recipes

YUCATAN BEEF TAQUITOS WITH RED RICE

Steps:

• Make the Beef: In a large pot, combine the steak, stock, onion, cilantro, garlic, and bay. Season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer until very tender, about 2 hours. Remove bay leaf. Let cool and shred the beef. (Strain the stock and reserve for another use.)
• Meanwhile, make the Taquitos: Heat the oil in a large skillet over medium-high heat. Add the tomato, onion, cilantro, and chipotle and cook, stirring, until soft. Season with salt and pepper, to taste. Let cool and mix with the shredded beef.
• In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reads 365 degrees F. Working in batches, fry the tortillas until just limp (not crisp!), about 2 to 3 seconds.
• Mix a little flour and water together in a small bowl to make a paste. Fill each tortilla with about 1 1/2 ounces of the beef filling and roll to form a tube. Seal each taquito with the paste. Refrigerate the taquitos until ready to serve.
• Make the Red Beans: Puree the tomatoes, onion, and garlic in a blender.
• Put the rice in a strainer in the sink and rinse, letting the water run over it for at least 5 minutes. Drain the rice and shake to remove any excess moisture.
• Heat the oil in a large saucepan with a tight-fitting lid, over medium heat. Add the rice and cook, stirring, until golden brown, about 8 minutes. Add the tomato puree and stir to combine. Season with salt and pepper, to taste. Add the stock and bring to a boil. Lower the heat and cook, covered, for 25 minutes.
• Remove the rice from the heat and let rest for 10 minutes. Fluff the rice with a
• fork. Stir in the carrots and peas.
• Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot. Serve immediately with the rice and beef.

BAKED BEEF TAQUITOS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8x12-inch baking pan. Pour salsa over and top with Cheddar cheese.
• Bake in the preheated oven until bubbly, about 25 minutes.

YUCATAN RICE

Steps:

• Combine all ingredients in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer. Cook for 20 to 25 minutes or until all liquid is absorbed.
• Fluff with a fork and serve.