Wednesday, April 8, 2009

Beef Taquitos

I found this one on the internet...THEY ARE SOOO WORTH the work!


5 lbs roast
onion soup mix (optional)
2 cups
cheddar cheese, grated
garlic powder
onion powder (optional)
1 1/2 cups picante sauce or
salsa, undrained or 1 (14 ounce) can diced tomatoes, undrained
1/4 cup
onion, finely chopped
corn tortillas
cheese sauce (optional)
salsa (optional)
sour cream (optional)
guacamole (optional)

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....or let it cool and shread.
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.

Dip corn tortilla's completely in warm to hot oil (this helps the tortilla heal and stick together)
Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
Roll up tortilla.

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 zip lock freezer bags.
To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy or microwave 1 1/2 minutes.

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



2-3 ripe avocado's

1/3-1/2 Salsa of choice

2 Tbsp of lemon juice

Sea Salt to taste


Peel and pit Avocado's. Mash avocado to paste with back of a fork.

Add Salsa, lemon Juice and Sea Salt.

Mix well .

Serve immediately.

No comments:

Post a Comment