Here is my taquito recipe/procedure:

I will use any cut of beef that I got on sale, but usually a roast. I cut off all of the fat that I can, then I put it in my crockpot. I then season it with garlic powder, onion powder, cumin, salt, and pepper ( I just sprinkle back and forth enough to cover the roast) and a tablespoon or so of brown sugar. Or you can just use a packet of taco seasoning mix if you have one. I then add about 3/4 cup of water , cover, and let it cook on low all day for like 8 hours, or until it falls apart when you put a fork in it.

At this point, I shred it still in the crock using the 2 fork method. I then place the roast, liquid and all, into a pan on the stove and cook all of the juices down into the meat for a really good flavor. Now you let the roast cool until you can handle touching the meat without burning your fingers.

Meanwhile, get at least 3 dozen corn tortillas (more or less depending on the size of the roast and how fat you want your taquitos) and soften them in hot oil. This just takes about 10 seconds or so for each tortilla flipping it over once. If you leave them in the oil for too long they will not roll properly. Be sure to drain these on paper towels and let them cool also until you can handle them.

Take a tortilla and place about 2 tablespoons of meat (more or less, it's your call) on the edge of the tortilla and roll tightly, but carefully, making sure not to tear the tortilla. Place seam down in a 9x13 pan. Repeat the procedure and stack them tightly next to each other until the pan is full.

Then place a layer of foil or waxed paper on top of that layer and do another one. When you are done, freeze them until they are solid. They will not stick because of the oil. After they are frozen, I place them in ziplock bags. To cook them, do not defrost them or they will fall apart.

You can either fry them in oil until they are a golden brown, and drain well, or you can bake them in a 350 oven for 15-20 minutes.

Serve with guacamole, sour cream, or salsa to dip them in.

~Rose

Yum, that sounds good! I'm looking for recipes like this for the fall, thanks for posting.

My mom makes these all the time, but she doesn't freeze. I'm not sure what she does. she hates telling her secrets (of course she expects me to know how to make everything she does but won't tell me how she does it-sorry that's another thread). I'll get it out of her. thanks for posting. I have a ton of pork roast and now I know what i'm goign to do with it.

one question- Does the brown sugar give it a slightly sweet taste?

allgirls

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allgirls, mom to 3 girls

It's Girl Scout Cookie Time

Sounds good!

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*Wife to Rick of 13 years*
~Mom to 2 boys Dakota(12) & Ryan(8)~
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~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~

I have noticed that the brown sugar tends to bring the flavor of the seasonings out more. This could be omitted if desired..

Thanks, I'm diabetic so I try and leave out any sugar as much as possible. I figured it was the bring out the favor thing. It's not alot of sugar so I'll try it with and then without. thanks again,

allgirls

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allgirls, mom to 3 girls

It's Girl Scout Cookie Time

You're very welcome! I just love how easy these things reheat. Talk about a quick meal!

Thanks so much!! I just found a chuck roast marked down for quick sale!! My son loves taquitos!! I only have flour tortillas, but I think they should still work out o.k.

Then they will be called "Flautas".. when using flour tortillas..lol
You need to watch these carefully when frying because flour totrillas tend to not take nearly as long to crisp up as corn tortillas-they burn easily if left too long.