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These are very easy homemade taquitos. Much easier and healthier than frying. Just a few simple ingredients, and they have a character reminiscent of some distinctive authentic Southwestern dishes rather than our Americanized packaged or fast food taquitos.
One thing you have to watch out for is the tendency of corn tortillas to break when you roll them up. This is easy to prevent – you either steam them for a few minutes, or bake them for a few minutes in a baking dish with a damp towel or paper towel on top of them. That little bit of added moisture makes them much more flexible.
Want to make these into beef enchiladas? Instead of spraying with oil, pour enchilada sauce over the top and sprinkle with shredded cheese. Hope you enjoy these!
Here is the link to print.
Ingredients
- 8 6-inch corn tortillas
- 1 lb ground beef
- ½ tsp taco seasoning
- ½ tsp cinnamon
- ¼ tsp allspice
- 2-3 tbsp diced green chiles
- ¼ cup ketchup
Instructions
- Preheat oven to 450 degrees. Spread the corn tortillas in a large baking dish with a damp towel on top and set aside.
- Break the ground beef up in a large skillet. Sprinkle with the spices and brown while breaking the meat up into small chunks or crumbles. Drain excess fat off.
- While the meat is cooking, put the covered tortillas in the oven for 2-3 minutes to soften.
- Add the chiles and ketchup, adjusting amounts to taste.
- In a smaller baking dish (11" x 7" or larger), take each tortilla, spread 3-4 tbsp of the meat mixture in a strip across the tortilla near one end and roll up. As you roll it up, compress the meat to roll the taquito up so it makes a small tube of meat. Place each taquito seam side down in the dish so it doesn't unroll.
- When all 8 taquitos are seam side down in the dish, spray with cooking spray.
- Bake for 15-20 minutes or until lightly browned.
Serve with salsa, quacamole, queso, sour cream, or whatever. Enjoy!
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Anita
303-316-8002
anita@denvergreenchili.com |
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