Wednesday, January 9, 2013

BAKED Shredded Beef Taquitos




Not only are these babies loved by all... kids, teens, grown-ups and ahem..animals. They are really pretty easy to make and budget friendly.

And...bonus!! They are BAKED not fried, so they are figure friendly. (Okay-that means NOT to put half a cup of gaucamole and sour cream on them, no no)

But just keep your portions in check cause you'll just want to keep on eating and eating them......3-9 is pretty normal don't you think?

Whaa, whaa.

I think the hardest part is getting the corn tortillas soft enough without having them crack when you roll them. A key to that is using tortillas that are pretty fresh, and then I use a Comal-a cast iron flat griddle that is about 9" inches across and well seasoned (a cast iron skillet or just a heavy skillet will work also), just pre-heat it to about medium high and "cook" each tortilla for about a minute on each side until softened, no oil required unless yours stick. Then immediately transfer the "cooked" tortillas to a covered container or cover with a pot lid large enough or wrap in a lightly dampened dish towel.

The meat part is super simple also, because I am advocating using leftover cooked beef or pork. Just make sure it is drained of any juices or gravy and we will build on that.

Your only other prep part is the pan. I like to use a heavy half sheet pan, that I have covered in foil and sprayed with oil. That's it, makes clean-up a breeze!


Ingredients
  • 3 cups cooked, shredded beef(or pork)
  • 1 (4-ounce) can green chiles
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • zest from 1 lime
  • Juice from the lime you zested
  • 1-2 cups shredded cheese (Monterey Jack, cheddar-whatever you like)
  • 20 6-inch fresh corn tortillas
  • cooking spray
  • 1 1/2 teaspoons kosher salt
Instructions
  • Preheat the oven to 425F.
  • In a large bowl, combine the green chiles, garlic powder, cumin, chili powder, lime zest and lime juice. Add the beef and toss to combine.
  • Heat your Comal or pan and soften the tortillas or alternatively wrap 5 of the tortillas in a damp kitchen towel and microwave for 1-1.5 minutes and continue after you've rolled all 5. Place 1 tablespoon of the cheese down the center of 1 tortilla, then top with 1-2 tablespoons of the beef mixture. Roll tightly and place on a baking sheet, seam side down. Repeat with the remaining tortillas filling and rolling until all the tortillas are filled.
  • If they don't want to stay rolled you can place them closer together in the pan or stick a toothpick through the center-just don't forget to remove it after baking!
  • Spray the taquitos lightly with cooking oil spray and sprinkle with half the kosher salt. Bake in the preheated oven for 25-to 30 minutes, or until the edges are golden brown (halfway through-make sure to turn them and spray again and season with the leftover salt). Remove from the oven and allow to cool for a minute or two before serving. 
*Serve with your favorite pico de gallo or salsa, guacamole and sour cream.


This recipe is a riff on many that I have seen, a favorite of my Grandma Lucy's ( but hers were fried in copious amounts of lard) and one of my favorite bloggers, Deb at Taste and Tell

**This recipe is shared on her Taste and Tell Thursdays link share as well