March 12, 2018
Tortillas stuffed and rolled with seasoned taco meat and all your favorite fixin’s like cheddar cheese, avocado, salsa and sour cream.
They’re pan-fried to a golden brown crispness with molten gooey insides. They’re better than tacos.
Once, eons ago I tried those frozen taquitos from the supermarket. After just one bite, I concluded they weren’t edible. Not by me.
My taste buds revolted and my stomach flip-flopped. The entire box went into the trash and I never, ever bought any other again. I was too chicken to even try another brand.
After that bad experience, I didn’t even think about taquitos again until a few months ago. Homemade is definitely the way to go.
Not only for the quality ingredients you can put into them but because they’re highly adaptable to all your very own favorite taco fixin’s.
You can use shredded chicken or ground turkey in place of the ground beef, leave out the avocado or add guacamole instead, add in chopped lettuce or cilantro. . . whatever you’re in the mood for.
I used a mix of both corn and flour tortillas and found that my family liked the flour ones a lot better.
We also prefer them pan-fried. This adds a layer of flavor and decadence that is unmatched in the baked version.
For those of you who do prefer baking, I’ve also included those directions at the end of the recipe.
To bake them: Preheat oven to 400 degrees F. Line them up on a lightly greased or parchment-lined baking sheet and spray them lightly with vegetable spray. Bake 10 - 14 minutes or until golden brown and hot on the inside (you might need to test one!).
1In a large skillet over medium heat brown the ground beef with the onion and garlic, breaking it apart as it cooks. Once it is browned drain off the grease.
2Mix in the taco seasoning with ½ cup water and cook 5 - 6 minutes, stirring often. Remove to a large mixing bowl and allow to cool.
3Mix in the cheese, avocado, salsa and sour cream.
4If using corn tortillas stack half of them up and wrap in damp paper towels or a damp kitchen towel and microwave until warm and flexible about 1 minute. Repeat with the remaining stack when needed.
5Working with one tortilla at a time spread 1 heaping tablespoon of the mixture out like a log on one end. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
6Add enough oil to a large skillet covered with a splatter screen to generously cover the bottom and heat on medium to medium-low heat. Cook tortillas in batches, turning to brown each side. Remove to a paper-towel-lined plate. Add additional oil to the pan as needed between batches.
7Serve with sour cream, salsa or guacamole for dipping.