Thursday, August 13, 2009

Baked Chipotle Beef Taquitos

We love baked taquitos at our house. They're healthy, kid-friendly, and the filling can be made earlier in the day, which I love doing. It makes dinner come together in a snap! The best part about these is that you can use leftovers from a roast cooked earlier in the week! I love "morphing" leftovers and making them into a completely different meal!


Baked Chipotle Beef Taquitos

3 c. cooked, shredded beef roast (feel free to use leftover roast from another meal)
4 oz. green chilies, undrained
1/4-1/2 tsp. minced chipotle pepper in adobo sauce (use1/4 t for mild heat)
3 tsp. adobo sauce from the canned chipotle peppers
1 tsp. garlic powder
1 tsp. coriander
1/2 tsp. cumin
1 tsp. chili powder
zest from one lime
1 Tbs. fresh lime juice
1 package Queso Fresco (about 12 oz)
white corn tortillas
olive oil or cooking spray
kosher salt

Preheat oven to 425 degrees.Slice any larger pieces of roast across the grain so the beef is shredded into ½-1 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.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and fill with beef filling while the next tortilla is cooking.

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 generously 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. 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.)

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