Best 4 Toothpick Beef Taquitos Recipes

FISH TAQUITOS

Steps:

• Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
• Warm tortillas in a microwave to make them pliable.
• Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
• Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
• Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.

BEEF TAQUITOS

Steps:

• In a large pot, heat oil over medium high heat.
• Add beef and seasonings. Stir to combine and sear all sides of the beef chunks.
• Pour enchilada sauce, Rotel, beef broth, diced green chilies and minced onions into the pot.
• Reduce heat to medium low and cook for 1½ hours or until meat is fall off the fork tender (add additional beef broth as needed).
• Once meat is cooked, using a large frying pan, heat vegetable oil over medium heat.
• Take one corn tortilla at a time and cook for about 15 seconds on each side, place on a plate lined with paper towels and then add desired amount of meat mixture onto the corn tortilla. Roll tightly, and if needed, use a toothpick to hold each taquito together.
• Place 4-5 taquitos into hot oil, seam side down, and fry until golden brown on all sides
• Remove from the pan and place on a plate with paper towels to absorb any excess oil.
• Continue cooking the remaining taquitos and serve with beans and rice and your favorite dipping sauce.

QUICK BEEF TAQUITOS

Steps:

• Heat oil in a skillet over medium-high heat.
• Combine roast beef, pepper jack cheese, and green chilies in a bowl. Use a fork to break up the beef and mix ingredients.
• Fry tortillas in hot oil just long enough to soften, just a few seconds; drain on a plate lined with paper towels.
• Begin spooning beef mixture into tortillas making a line down the middle of the tortilla. Roll tortilla around the filling and place in frying pan with the edge of the rolled tortilla facing the bottom of the pan. Cook until the tortillas are completely browned, 5 to 8 minutes per side. Drain again on paper towels before serving.

TOOTHPICK BEEF TAQUITOS

Steps:

• Blend beef thoroughly with cumin, chili powder, peppers, and file powder and refrigerate for at least an hour to allow flavors to settle.
• Pan cook beef until partly browned. Add onions, bell peppers, and garlic and cook until meat is browned and vegetables are softened. Drain. Combine with cheese and salsa.
• If using a deep fryer, heat oil to 350°F If using a pan, add enough oil to coat the surface of the pan and raise to medium heat.
• Microwave a few tortillas at a time on a paper towel to make the tortillas pliable. I warmed 4 tortillas for 45 seconds.
• Add a heaping tablespoon of beef, cheese, and salsa mixture to the center of a tortilla. Roll tortilla as tightly as possible and secure with a toothpick. NOTE: push filling in from both sides so keep it from falling out while frying.
• Cook a few taquitos at a time. If deep frying, cook for a few minutes or until golden brown. If using a pan, flip over after a few minutes and cook until both sides are golden brown.
• Move to drying rack with a paper towel underneath and allow to drain. When cool, remove toothpicks.