Mmm... don't they look delicious?
Here's the recipe:
Baked Chipotle Beef Taquitos
Recipe by OurBestBites.com
3 C cooked, shredded beef roast*
4 oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce (I use 1/4 t for mild heat. There's a note in the blog about removing the seeds and such- just click on the link above to learn what to do.)
3 t adobo sauce from the canned chipotle peppers
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
6" corn tortillas (about 20)
olive oil or cooking spray
kosher salt
Note: If you don't want to work with the chipotle peppers, or can't find them, try adding some Chipotle Chili Powder. You can find it by the other spices in the grocery store. It will still give you a smoky spice, so start with a little and increase to taste.
*I created this recipe to use up left over roast from things like pot roast and french dip sandwiches. If you're cooking a roast strictly for use in these taquitos, then just mildly season it with things like salt, pepper, onion, and garlic before cooking.
Preheat oven to 425 degrees.
Slice any larger pieces of roast across the grain so the beef is shredded into 1/2-1 inch pieces.
Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.
Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)
Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture. Tightly roll and place seam-side down on a lightly sprayed baking sheet. Continue to roll until all of the tortillas are filled.
Use cooking spray, olive oil spray, or lightly brush olive oil on the top of each taquito. Sprinkle with kosher salt. Place in the pre-heated oven and bake for 20-25 minutes or until golden brown on the edges.
Serve warm with sour cream and guacamole. Makes about 20 taquitos.
Freezer instructions: Make as noted through the step where you sprinkle the tops of the taquitos with salt. Place in a dish a single layer, not touching each other and set in the freezer. After frozen, place in zip-top bag, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place taquitos on a baking sheet in a single layer and bake until edges are golden brown. (Usually about 30 minutes)
Recipe by OurBestBites.com
3 C cooked, shredded beef roast*
4 oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce (I use 1/4 t for mild heat. There's a note in the blog about removing the seeds and such- just click on the link above to learn what to do.)
3 t adobo sauce from the canned chipotle peppers
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
6" corn tortillas (about 20)
olive oil or cooking spray
kosher salt
Note: If you don't want to work with the chipotle peppers, or can't find them, try adding some Chipotle Chili Powder. You can find it by the other spices in the grocery store. It will still give you a smoky spice, so start with a little and increase to taste.
*I created this recipe to use up left over roast from things like pot roast and french dip sandwiches. If you're cooking a roast strictly for use in these taquitos, then just mildly season it with things like salt, pepper, onion, and garlic before cooking.
Preheat oven to 425 degrees.
Slice any larger pieces of roast across the grain so the beef is shredded into 1/2-1 inch pieces.
Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.
Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)
Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture. Tightly roll and place seam-side down on a lightly sprayed baking sheet. Continue to roll until all of the tortillas are filled.
Use cooking spray, olive oil spray, or lightly brush olive oil on the top of each taquito. Sprinkle with kosher salt. Place in the pre-heated oven and bake for 20-25 minutes or until golden brown on the edges.
Serve warm with sour cream and guacamole. Makes about 20 taquitos.
Freezer instructions: Make as noted through the step where you sprinkle the tops of the taquitos with salt. Place in a dish a single layer, not touching each other and set in the freezer. After frozen, place in zip-top bag, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place taquitos on a baking sheet in a single layer and bake until edges are golden brown. (Usually about 30 minutes)
I have leftover shredded beef, so I think I'll probably be making some more later this week. :) Tomorrow night, I will be trying this Spicy Honey Chicken recipe from the same website and make it into this salad. I think I might just love this food blog.
I am working on a post about our anniversary getaway. I am just slow with it.
mormon.org
2 comments:
YUMMMM!!! I am drooling. haha! Way to go! You're the best homemaker ever!
Yes, I am always looking for new recipes to try and this one sounds wonderful!
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