Taquitos? Looking for a recipe...

Sure...freezer section at Wal-Mart!

Really though, I have no idea. I might steal a recipe if someone gives you one though!

 

I have used this recipe and my family really liked it, although I started out with leftover meat. Recipe courtesy of Tish over at food.com The only problem I had was my corn tortillas were not as fresh as they should have been and some of them tore, I ended up using toothpicks to keep them rolled up.
Ingredients:

Servings:

48

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

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 3 1/2 hrs

1 Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2 Cook at 325F for 34-38 minutes per pound.
3 Let cool thoroughly overnight in fridge.
4 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.
5 Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6 Roll up tortilla.
7 To soften tortillas, microwave between two damp paper towels for a few seconds.
8 To freeze for later, simply put seam side down on cookie sheets and freeze.
9 Flash freeze on wax papered covered cookie sheets.
10 When firm, transfer to ziplock freezer bags.
11 To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12 To eat them now, continue with directions for frying below.
13 Heat electric skillet to 300°F covering bottom with oil.
14 Fry taquitos with open edge down to seal.
15 Turn over fry other side.
16 Serve hot with condiments.


Read more: http://www.food.com/recipe/beef-taquitos-oamc-81118#ixzz1PRD379CM

Chicken lime taquitos courtesy of charmie777 I have not made this one but it sounds delish and has good ratings.
Ingredients:

Yield:

18

taquitos

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 cup oil
1/4 cup fresh lime juice
2 lbs chicken breasts
1/2 teaspoon salt
2 teaspoons minced garlic
1/4 cup roasted red pepper, julienned
1/3 cup pasilla chile, julienned
1/4 cup yellow onion, julienned
1/3 cup shredded monterey jack cheese
1/2 ounce fresh lime juice
18 corn tortillas
oil (for frying)

Change Measurements: US | Metric

Directions:

Prep Time: 3 hrs

Total Time: 3 1/4 hrs

1 Combine first 5 ingredients for marinade.
2 Marinate chicken in mixture for at least 2 hours.
3 Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
4 Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
5 Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
6 To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
7 Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
8 Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
9 Drain well.
10 Serve with guacamole, sour cream, and or salsa.


Read more: http://www.food.com/recipe/chicken-lime-taquitos-126232#ixzz1PRDhNGDg

 

wow!
we cook the meat,
shread it,
dunk a corn tortilla in hot oil (use tongs) to soften,
roll meat in totilla,
repeat until meat is gone,
deep fry a few at a time.

 

My all time favorite Taquitos Recipe. Enjoy

Crisp Rolled Chicken Taquitos Recipe

Ingredients:

1 1/4 pound skinless boneless chicken breasts
1 1/2 cup canned fat-free reduced-sodium chicken broth
8 tablespoons vegetable oil
1 medium white onion, finely chopped
2 tablespoons fresh block cream cheese
1/2 teaspoon dried oregano (mexican variety preferred), crumbled
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper, or to taste
12 corn tortillas (6- to 7-inch size)

Preparation:

Place chicken breasts and broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer, 12 to 15 minutes, or until the chicken is white throughout but still moist. Set the chicken aside in the broth until cool enough to handle. With your fingers, shred the chicken into thin strips and reserve in a bowl.

In a medium skillet, heat 1 tablespoon of the oil over medium-high heat and cook the onions and oregano, stirring, about 2 minutes or until onions are limp. Put the onions in the bowl with the shredded chicken. Mix in the cream cheese, salt, and pepper. Reserve.

In a medium skillet, heat 2 tablespoons of oil over medium high heat and, using tongs, soften tortillas 1 at a time by dipping in hot oil about 2 seconds on each side or until very limp. Drain tortillas between layers of paper towels. Stack and keep covered with clean kitchen towel.

To fill, place 1 soft tortilla on a plate, spoon about 2 tablespoons chicken mixture in a line, across lower third of tortilla surface and roll up tightly. Secure with toothpick and lay seam side down on another plate.

Repeat with remaining tortillas. Cover with plastic wrap to keep from drying out. At this point, taquitos can be held, covered and refrigerated, up to 6 hours before frying.

In a medium skillet, heat the remaining 2 tablespoons of oil on medium high, and fry the taquitos 2 at a time, seam side down, until lightly browned on both sides, about 2 minutes. Drain on paper towels. Repeat until all are cooked.

With a sharp knife, cut each taquitos in half, arrange on a plate, and serve hot.


Singapore Food