* My kids LOVE homemade taquitos. I don't do them too often, but they aren't as difficult as it may seem. *
A-HAAAAA MOMENT---Today I am making an enchilada recipe. The recipe says to heat up the corn tortillas in a tortilla warmer to soften. BRILLIANT! It makes them so soft and easy to work with, you don't even need to heat the tortillas in oil to soften! So, this recipe just got better hopefully. I would just soften the tortillas in the tortilla warmer. Fill and roll, and then cook them in just a little bit of oil. It seems like this way will cut down on the fat just saturating the whole tortilla.
Taquitos
2 cans Hereford Beef chunks
* you could probably use chicken too, just make sure to save some of the juice for moisture *
12 Corn tortillas
Onion salt
oil
Heat oil. Cook each corn tortilla for just a few seconds to soften. Lay out on a paper towel to drain excess oil. In bowl open up cans of Beef chunks and drain out most liquid. You do want a little liquid just to keep the mixture moist. Add onion salt to taste. Place a spoonful of beef in the center of a corn tortilla and roll up.
When you are done, do not add any more oil to the pan, just add the tortillas seam side down to skillet, and cook tortilla, turning to cook both the top, bottom and sides.
Serve with guacamole. :) YUM
Onion salt
oil
Heat oil. Cook each corn tortilla for just a few seconds to soften. Lay out on a paper towel to drain excess oil. In bowl open up cans of Beef chunks and drain out most liquid. You do want a little liquid just to keep the mixture moist. Add onion salt to taste. Place a spoonful of beef in the center of a corn tortilla and roll up.
When you are done, do not add any more oil to the pan, just add the tortillas seam side down to skillet, and cook tortilla, turning to cook both the top, bottom and sides.
Serve with guacamole. :) YUM
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