Taquitos!
These crispy crunchy corn tortillas are are a Mexican treat. I was hesitant to try them as traditionally they are fried and I don’t fry foods very often. But the method of dipping them in canola oil to soften the tortilla, then baking them to a crunchy finish alleviates the guilt and lightens the recipe. The filling of refried beans and taco seasoned meat
lends an authentic flavor that is enhanced by a side of the corn salsa. Don’t let the long list below scare you away…I just listed the filling items separate so as not to confuse. This is a really easy recipe that I think you’ll enjoy. My husband says, “It’s like a Mexican Egg Roll!” Olay!
Ingredients
- 12 – 6” yellow Corn Tortillas – (we like the extra thin kind- Mission Brand)
- 4 Tbsp canola oil
- 1 ½ cup Shredded Mexican Cheese
- ¼ cup Chopped Jalapeño’s
- Chopped Shredded Lettuce
- Sour cream for topping
Meat Filling
- 2 cups pulled chicken (pork or beef can be used as well)
- ¼ cup finely diced onion
- 2 Tbsp Ortega taco seasoning mix
- 1 Tbsp Ortega taco sauce (medium)
- 1-2 Tbsp water as needed
Refried Beans
- 1 can Refried beans
- 1 – 4 oz can diced green chilis
- ¼ cup Mexican blend shredded cheese
- 1 tsp urban Accents Mesa Chipotle Grille seasoning
Corn Salsa
- ½ cup diced tomatoes (I like the baby grape tomatoes)
- ¼ cup diced green onion
- 1 chili pepper of choice; (Jalepeno, Anaheim, Pablano) chopped
- 1 cup frozen corn – cooked and cooled
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped cilantro
- ¼ tsp Urban Accents Mesa Chipotle Grille seasoning
- ½ tsp salt
Directions
Prepare the meat filling in a medium sauce pan. You don’t want the meat to be saucy or it will make the taquitos soggy, so don’t worry if it seems dry. Combine the meat of choice, onions, seasoning, taco sauce and water. Continue to heat over medium low heat until onions are tender and it’s heated through.
Meanwhile, prepare the refried beans. In a small sauce pan combine the can of refried beans, chili’s, cheese, and seasoning. Heat on Medium low until warm and cheese is melted.
Prepare the corn salsa (this can be done ahead of time). Combine all ingredients and taste for seasoning. Cover and refrigerate until ready to serve.
To assemble:
Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Heat the 4 Tbsp canola oil in a large non-stick sauté pan. Dip the corn tortillas in the hot oil and cook only about 30 seconds per side (should be able to fit 3 at a time), just enough to soften the tortilla. Remove from oil and place on baking sheet and immediately assemble in this order: Tortilla, 2 Tbsp meat filling, 1-2 Tbsp refried bean mixture, chopped Jalapeño’s (optional), ending with shredded cheese. Roll the tortilla up and place seam side down on baking sheet. Continue with all 12 tortillas. Bake 425 degrees for 12 minutes or until brown and crispy. Serve with corn salsa, chopped lettuce, and sour cream.
Prepare the meat filling in a medium sauce pan. You don’t want the meat to be saucy or it will make the taquitos soggy, so don’t worry if it seems dry. Combine the meat of choice, onions, seasoning, taco sauce and water. Continue to heat over medium low heat until onions are tender and it’s heated through.
Meanwhile, prepare the refried beans. In a small sauce pan combine the can of refried beans, chili’s, cheese, and seasoning. Heat on Medium low until warm and cheese is melted.
Prepare the corn salsa (this can be done ahead of time). Combine all ingredients and taste for seasoning. Cover and refrigerate until ready to serve.
To assemble:
Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Heat the 4 Tbsp canola oil in a large non-stick sauté pan. Dip the corn tortillas in the hot oil and cook only about 30 seconds per side (should be able to fit 3 at a time), just enough to soften the tortilla. Remove from oil and place on baking sheet and immediately assemble in this order: Tortilla, 2 Tbsp meat filling, 1-2 Tbsp refried bean mixture, chopped Jalapeño’s (optional), ending with shredded cheese. Roll the tortilla up and place seam side down on baking sheet. Continue with all 12 tortillas. Bake 425 degrees for 12 minutes or until brown and crispy. Serve with corn salsa, chopped lettuce, and sour cream.
