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?
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.
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!
- 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
- 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.