BEEF TAQUITOS
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
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.
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
HOMEMADE TAQUITOS
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
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
CHICKEN TAQUITOS (BAKED OR FRIED)
These chicken taquitos are stuffed with seasoned shredded chicken and cheese, then baked or fried to crispy perfection. Serve these taquitos with your favorite dipping sauces for a fun party snack or meal!
Provided by Sara Welch
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- Place the chicken, salt, pepper, chili powder, garlic powder, cumin, cheddar cheese and Monterey Jack cheese in a bowl. Stir until combined.
- Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until tortillas are warm and pliable.
- Lay out the tortillas on a flat surface and divide the chicken and cheese mixture among the 12 tortillas. Roll up each tortilla tightly and secure with a toothpick.
- To fry the taquitos: Heat 3/4 inch of oil in a deep pan to 350 degrees F. Add 3-4 taquitos and fry until crisp and golden brown, 3-5 minutes. Repeat with remaining taquitos.
- To bake the taquitos: Preheat the oven to 425 degrees. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.
- Remove toothpicks, then serve.
Nutrition Facts : Calories 314 kcal, Carbohydrate 24 g, Protein 23 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 365 mg, Fiber 3 g, ServingSize 1 serving
CRISPY CHICKEN MINI-TACOS
Provided by Marcela Valladolid
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
- Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
- In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
- To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.
CRISPY TAQUITOS
Here's a quick meal that can be kept in the freezer, ready to reheat & serve. The recipe is from the 2004 Healthy Latino Recipes Made with Love. NOTE: I use another one of my posted recipes, #368785, recipe #368785 when making this!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F.
- In a medium bowl, combine 1 cup of pico de gallo, chopped chicken breast, corn, onion, bell pepper & cheese.
- On the stovetop or in the microwave oven, soften tortillas, then scoop a rounded 1/4 cup of filling onto each tortilla, then roll up tightly & secure each with a toothpick.
- Place rolled tortillas seam side down on a baking sheet & brush each lightly with oil.
- Bake 10-15 minutes or until crisp & lightly browned.
- Place 2 or 3 taquitos on each plate & serve with a side of the remaining 1 cup of pico de gallo. These can be frozen for later use.
Nutrition Facts : Calories 511.1, Fat 17.1, SaturatedFat 5.7, Cholesterol 14.8, Sodium 891.7, Carbohydrate 74.5, Fiber 5.2, Sugar 3, Protein 15.4
CHICKEN TAQUITOS
Crispy, cheesy, chock-full of shredded chicken-what's not to love about chicken taquitos? These small tacos are fried to perfection in a cast-iron skillet.
Categories Cinco de Mayo Super Bowl appetizers snack
Time 35m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the chile powder, salt, cumin, garlic powder, onion powder and black pepper. Add the chicken and toss to coat. Stir in the cheese and green chiles.
- Working with 1 tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas.
- Preheat the oven to 250°. Heat 1/2-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 taquitos, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all taquitos are cooked. Serve hot with sour cream, guacamole, and salsa.
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
More about "crispy taquitos food"
CRISPY CHICKEN TAQUITOS | GIADZY
From giadzy.com
Servings 8Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 20 mins
- Add enough oil to a heavy bottom straight sided pan to come 2 inches up the sides. Place over medium heat and warm to 350 degrees on a deep fry thermometer.
- Meanwhile, in a medium bowl, mix together the chicken, cheese, cumin and salsa. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick. Working in batches of 2 or 3 at a time place the flautas in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper towel lined plate to drain. Continue with the remaining taquitos. Serve along side salsa and sour cream for dipping if desired.
CHICKEN TAQUITOS RECIPE OR CRISPY ROLLED TACOS RECIPE ...
From bestrecipebox.com
Ratings 8Calories 207 per servingCategory Appetizer, Main Course, Snack
- Heat large saucepan to medium heat. Add 1 Tablespoon oil, then add onions and garlic. Cook until soft and translucent.
- In large frying pan, add oil until about 1.5" deep. Heat the oil to about 350ºF, or until hot enough when a small piece of tortilla sizzles when dropped in oil.
CRISPY JALAPENO POPPER BEEF TAQUITOS - CARLSBAD …
From carlsbadcravings.com
Reviews 25Total Time 27 minsEstimated Reading Time 5 mins
- Add beef, jalapenos and onions to a large skillet and cook over medium heat until onions are softened and meat is cooked through. Add garlic and sauté for 30 seconds. Drain off any excess fat (if there is any).
- Stir in all of the spices/seasonings, followed by salsa and cream cheese. Heat over medium low heat until cream cheese is completely melted, stirring often. Stir in 1 cup pepper Jack cheese until melted. Remove from heat.
- To assemble, add a heaping 1/4 cup filling to the bottom third of each tortilla and top with a heaping tablespoon cheese. Tightly roll up tortillas.
- Heat one teaspoon olive oil in a large nonstick skillet over medium heat (optional for extra crispiness). Working in batches, add taquitos and cook, until golden brown on all sides, rotating as needed.
HOW TO MAKE MEXICAN BEEF CRISPY TAQUITOS | TAQUITOS ...
From mexicoinmykitchen.com
4.7/5 (9)Total Time 30 minsCategory Beef, TacosCalories 352 per serving
- Cook the meat in a small pot with the onion, garlic, bay leave, salt, and water. Simmer covered for about 40-45 minutes or until tender, cool and shred the meat.
- Place the Chicken, garlic, onion, salt, and water in a pot and simmer covered for about 30 minutes.or until tender. Let it cool and shred.
- Peel and cut the potatoes in large cubes, cook in salted water until tender, do not over cook. Drain and mash. Taste in case it needs more salt.
CRISPY CHICKEN TINGA TAQUITOS WITH SALTY LIME AVOCADO ...
From halfbakedharvest.com
4.3/5 (408)Total Time 40 minsServings 6Calories 468 per serving
RECIPE: DROWNED CRISPY TAQUITOS | KCET
From kcet.org
Estimated Reading Time 2 mins
CRISPY TAQUITOS - MYPLATE
From myplate.gov
Cholesterol 19 mgTotal Calories 273Saturated Fat 1 gTotal Fat 6 g
BEST CRISPY CHICKEN TAQUITOS RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.1/5 (15)Total Time 25 minsServings 8
CRUNCHY CHICKEN & CHEESE TAQUITO SNACKS - EL MONTEREY
From elmonterey.com
CRISPY BAKED CHICKEN TAQUITOS - I WASH YOU DRY
From iwashyoudry.com
5/5 (12)Total Time 37 minsCategory Appetizer, Main DishCalories 87 per serving
- Preheat oven to 425 degrees F. Line a baking sheet with a cooling rack or parchment paper and set aside.
- Heat a non-stick skillet over medium heat and cook tortillas for 30 - 45 seconds on each side, until heated through. Place tortillas in a zip close back to steam and soften.
- Place a small amount (about 2 tbsp) of meat mixture in a line on each softened tortilla and tightly roll up. Place rolled taco, seam-side down, on the cooling rack or parchment paper (leave room on all sides of the rolled taco).
HOW TO MAKE CRISPY HOMEMADE TAQUITOS | YELLOW BLISS ROAD
From yellowblissroad.com
5/5 (1)Total Time 40 minsCategory Lunch or DinnerCalories 230 per serving
- Trim any excess fat from the meat and cut into large chunks. Sprinkle with salt and pour salsa to coat the meat. Cook on high for 5-7 hours, or until meat is cooked through and shreds easily.
- Shred ingredients in a bowl using two forks, or in your stand mixer. Gently mix in other ingredients.
CRISPY CHICKEN TAQUITOS WITH AVOCADO CREMA - A COZY KITCHEN
From acozykitchen.com
Reviews 12Estimated Reading Time 4 mins
- Preheat oven to 300 degrees F. In the jar of a blender, add the white onion, ancho chile powder, tomato paste, salt, Mexican oregano, dried thyme, dried marjoram, juice from 1 lemon, beer and chicken stock; pulse until smooth.
- Place the chicken in a 8x8-inch casserole dish. Pour the tomato mixture atop the chicken; the chicken should be mostly covered--it's ok if their tops are peeking out of the sauce. Transfer to the oven to bake for 1 1/2 hours, until just cooked and chicken is tender. Allow the chicken to cool on the counter until they're cool enough to handle. Using a fork, shred the chicken. Toss the chicken with a few tablespoons of the tomato mixture from the casserole dish.
- To warm the tortillas, stack them on a microwave-proof plate and cover them with a damp paper towel. Warm them for 20 seconds or until pliable. If you're without a microwave, you can do this in the oven, too. Turn the oven to 200 degrees F, place the tortillas, stacked, on a baking sheet and cover them with a damp paper towel; transfer to the oven to warm for 10 minutes.
- In a medium skillet, pour in enough oil until it reaches about 1/2-inch up the sides of the pan. To assemble the taquitos, spoon a few tablespoons of the chicken mixture onto the lower third of each tortilla. Tightly roll up each taquito and transfer to the hot oil, seam-side down. Pan-fry the taquitos for 2 to 3 minutes, turning them every so often, until they're golden brown and crispy. Drain the taquitos on a bed of paper towels and transfer them to a baking sheet in a warm oven (200 degrees F). Repeat the stuffing and pan-frying process until you've cooked up all of the taquitos.
CRISPY TAQUITOS - THE FAMILY DINNER PROJECT
From thefamilydinnerproject.org
Estimated Reading Time 40 secs
CRISPY BAKED TAQUITOS WITH BLACK BEAN FILLING - THE SCRAMBLE
From thescramble.com
Servings 6Total Time 45 mins
HEALTHY CRISPY CHICKEN TENDER TAQUITOS RECIPE | CAULIPOWER
From eatcaulipower.com
Servings 4Total Time 20 minsCategory Appetizers & Snacks, Lunch & Dinner
CRISPY TAQUITOS (AIRFRYER & BAKED) - MEXICAN RECIPES BY
From muydelish.com
5/5 (2)Total Time 35 minsCategory Main DishCalories 76 per serving
PERFECTLY CRISPY BAKED OR FRIED TAQUITOS ...
From thestayathomechef.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 64 per serving
BEEF TAQUITOS SEASONED BEEF ROLLED IN A CRISPY CORN ...
From nutritionvalue.org
Sodium 700mg 30 %
CRISPY BAKED JACKFRUIT TAQUITOS (VEGAN, GF) - MINIMALIST ...
From minimalistbaker.com
5/5 (13)Calories 99 per servingCategory Entree, Snack
CRISPY CHIPOTLE TAQUITOS & SPICY AVOCADO SAUCE ...
From navigatinglifewithnat.com
Servings 15Total Time 30 minsEstimated Reading Time 2 mins
CRISPY CHICKEN TAQUITOS - L-A AT HOME
From athomeca.com
Estimated Reading Time 2 mins
CRISPY CHICKEN TAQUITOS {BAKED OR FRIED} - KEY TO MY LIME
From keytomylime.com
5/5 (1)Total Time 30 minsCategory AppetizersCalories 174 per serving
CRISPY AND CRUNCHY TAQUITOS BY WINDSOR QUALITY FOOD ...
From nutritionvalue.org
GUACAMOLE SAUCE FOR TAQUITOS - ALL INFORMATION ABOUT ...
From therecipes.info
CRISPY BAKED TAQUITOS RECIPE IN 2022 | FOOD VIDEOS COOKING ...
From pinterest.com
EASY CRISPY TAQUITOS - THE GOURMET WAREHOUSE
From gourmetwarehouse.ca
CRISPY BAKED CHICKEN TAQUITOS RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
SNACK FOOD REVIEWS - TAQUITOS
From taquitos.net
CRISPY, CONVENIENT TAQUITOS | THESPEC.COM
From thespec.com
CRISPY JALAPEñO CREAM CHEESE BUFFALO HEN TAQUITOS. - FOODGED
From foodged.com
CRISPY CHICKEN TAQUITOS WITH QUESO - GOOD FOODS
From goodfoods.com
TASTE TEST: KFC'S "ORIGINAL" CHICKEN STRIPS - TAQUITOS
From taquitos.net
THE CHEESECAKE FACTORY'S CHICKEN TAQUITOS RECIPE IS WHAT ...
From 30seconds.com
CRISPY TAQUITOS - EATFRESH
From eatfresh.org
CRISPY BEEF TAQUITOS – AZTECA – MEXICAN FOOD PRODUCTS ...
From azteca.co.za
CRISPY TAQUITOS . SO SIMPLE TO MADE IT. TRY IT . ITS ...
From youtube.com
CRISPY JALAPEñO CREAM CHEESE BUFFALO CHICKEN TAQUITOS ...
From halfbakedharvest.com
CRISPY JALAPEñO CREAM CHEESE BUFFALO HEN TAQUITOS ...
From enjoyhotfood.com
CRISPY OVEN BAKED CHICKEN TAQUITOS - FOOD.BRINYNEWS.COM
From food.brinynews.com
TAQUITOS RECIPE (WITH CHICKEN) | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love