"Janet Bostwick" > wrote in message
...
> On Fri, 7 Mar 2014 09:36:13 -0600, "Kody" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Fri, 7 Mar 2014 08:08:22 -0600, "Kody" >
>>> wrote:
>>> snip
>>>>
>>>>In my humble opinion, frozen Taquitos are horrible. They are easy to
>>>>make,
>>>>just time consuming and so much better than the frozen ones. And yes,
>>>>they
>>>>are made using corn tortillas.
>>>>
>>> Would you share your method/recipe for making taquitos, please?
>>> Janet US
>>
>>It's not the traditional method that I grew up on but basically what I do
>>is
>>crock pot a small beef and pork roast (overnight is perfect) with a cut
>>up,
>>not diced onion and proper taco type seasoning. Let them both cool and
>>shred
>>them and mix the meats together. Put oil in a pan and lightly fry the corn
>>tortillas on both sides, doing probably 10 to 15 at a time. Now it's
>>assembly time!, break a bunch of toothpicks in half and start to fill your
>>tortillas with the mixed meat mixture and a slice of onion (occasionally I
>>will also add cheese), roll them up and use the half of a toothpick to
>>hold
>>them together. Once they are built you can either fry them (more
>>traditional) or bake them. Frying them results in a crispier better
>>product
>>but baking is a bit healthier and a fine substitute. Lightly salt them and
>>serve with guacamole. Shredded beef is the more common filling but can
>>lead
>>to a dry taquito, adding the pork results in a moister taquito. They do
>>freeze decently if you separate each layer with a paper towel prior to
>>freezing, reheating is best in the oven.
>>
> Thanks for the info. You make it sound easy. I think frying the corn
> tortillas in oil first is necessary to keep the tortillas from
> breaking/cracking after roll-up?
> Janet US

It is relatively easy, just time consuming and when I make them, I make a
lot of them. Yes, it allows them to roll up nicely and helps them crisp up
and stay moist. Now I'm in the mood for a taquito