Craving a crunchy taquito to dip into a cheese sauce or salsa? Make them at home!
You've seen them in the freezer section at the grocery store. Boxes of Mexican/Tex-Mex taquitos - your choice of beef or chicken. While it's very easy to grab these and keep them in the freezer, they're loaded with salt and other goodies. When you make your own, you control what goes in them and the sodium levels as well!
We cook up a larger batch of beef, pork, or chicken ahead of time. Season with anything you like - we generally use chili powder, cumin, and black pepper. When it comes off the stove or the grill, shred it, and add the seasonings. Be careful to not overpower, as it may be too strong for some tastes.
Place in freezer bags and keep until you're ready to make taquitos. It's easy to separate enough for each use and return to the freezer.
You can use corn or flour tortillas or a combination. Corn is recommended, but flour versions are very tasty. Soften the tortillas first in a damp paper towel - place 3-4 inside the towel and microwave on high for 30 seconds. They should be soft enough to roll tightly.
Taquitos don't generally have much meat inside, so spoon it out sparingly. Just a tablespoon or two in the first third that is closest to you. Tuck over the edge and keep rolling. Place face down in a casserole dish that has been coated with cooking spray.
Preheat the oven to 350 degrees F. and back until crispy. Usually about 30-45 minutes. They are ready to serve with your favorite salsa and cheese sauce.
Leftovers can also be frozen and reheated. They may lose some crispness if reheated in a microwave or wrapped in foil in the oven. It's best to let them heat a little first, then place on a cookie sheet (with cooking spray) for the crisping.
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Pittsburg, TX 75686
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