Easy Taquitos | Rolled Tacos Recipe
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We're showing you how to make taquitos the easy and flavorful way. #taquitos #rolledtacos
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Kent's Taco, Chili, Original Seasonings and Salsa:
Propane burner stove
10-inch Lodge Dutch oven
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Easy Crispy Shredded Beef Taquitos {BAKED, Not fried!}
Cheesy Shredded Beef Taquitos that are baked, not fried! This baking method makes cooking a big batch of taquitos a breeze, and less clean-up! They are also healthier, not greasy, and you still get that crunchy CRISPY outer shell!
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#taquitos #shreddedbeef #mexicanfood #mexicanfoodrecipes #healthyfood #healthyrecipes #easyrecipe #glutenfree #glutenfreerecipes
Very Good Tasting Enchiladas (Shredded Beef with Red Sauce)
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????MY GEAR:
BOOS BLOCK CUTTING BOARD:
9x13 BAKING DISH:
INSTANT READ THERMOMETER:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
LODGE CAST IRON SKILLET:
-- RECIPE --
BEEF FILLING
▪3-4lbs/1.5-2kg Chuck roast, cut into large chunks
▪950g/32oz stock
▪150g or 1 white onion, med-small diced
▪150g or 1 Poblano pepper
▪5-6 cloves garlic, minced or pressed
▪Oil
▪Salt
▪5g or 1 3/4tsp chile powder
▪5g or 2.5tsp cumin
▪6g or 1Tbsp black pepper
▪2g or 2tsp dried oregano
▪lime
Cut roast into large chunks and salt both sides. Sear in preheated, oiled heavy bottomed pan over high heat. Flip chunks over after about 3 minutes or when the first side is becoming nicely browned. Continue to cook for another 4-5 minutes on side 2.
Transfer beef chunks and any pan fond into pressure cooker, add stock and cook on high for 90 minutes and allow pressure to release (another 30 min or so). Remove beef from cooker and transfer cooking liquid into a container - skim and discard as much fat as possible off of cooking liquid. Reserve liquid for later - there should be about 1qt/ltr left over.
Preheat large saute, add a few glugs of oil, then diced onions, poblano, minced garlic, and a pinch of salt. When veg is softened, add in cooked beef and break down slightly to shred, leaving plenty of chunks. When beef has cooked for a few minutes and has begun to take on color, add chile powder, cumin, black pepper, oregano, and the juice from a lime. Stir and allow species to bloom. Fry for about another minute or so. Season with a pinch of salt and remove from heat.
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ENCHILADA ROJA (RED) SAUCE
▪Olive oil
▪75g or 2/3c chile powder
▪50g or 1/2c smoked paprika (sweet works too)
▪1qt/ltr beef cooking liquid (from recipe above)
▪450g or 2 8oz cans tomato sauce
▪15g or 1 1/4Tbsp brown sugar
▪25g or 1 3/4Tbsp apple cider vinegar
▪5g or 3/4tsp salt
Preheat large heavy bottomed pot over medium. Add a few glugs of olive oil followed by chile powder and paprika. Stir & allow to toast until fragrant. Add ⅓ of the beef cooking liquid. Stir. Add in another third of the liquid and stir again. Once incorporated, add in most of the rest of your liquid. Save a splash in case you need to thin the sauce later. Once the liquid is incorporated & smooth, add in tomato paste, brown sugar, cider vinegar, and salt. Stir & bring to a simmer then reduce heat to med-low & cook to reduce sauce for 15-20 minutes. When ready, it should have reduced by about 30%. Remove from heat and taste for seasoning.
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PUTTING IT TOGETHER & BAKING
▪350g/12oz medium-sharp cheddar, grated
▪350g/12oz pepperjack, grated
▪12 corn tortillas (+ a few extras just in case)
Grate and mix cheeses together. Wet each tortilla then heat in a skillet over medium until soft and pliable. Place warmed tortillas in a tortilla warmer (or thick container with lid to trap steam if you don’t have one) until you’re ready to assemble the enchiladas.
Place warmed tortillas into sauce to coat both sides then transfer to a bowl, shaking off excess sauce as you go. When all tortillas are coated
Spread enough roja sauce into a 9”x13”/22x33cm baking pan to lightly coat the bottom (about ¾-1c). Place 3-4oz of the meat in a line on a sauced tortilla followed by a pinch of the cheese blend. Roll tightly then place in one corner of the baking dish, seam side down. Continue filling and rolling the remaining 11 tortillas, placing each snugly against the last. If you’re using a 9”x13” pan, the last 4 can be placed perpendicular to the first 8 as shown in video @10:14.
Finish by spreading 5-6 more spoonfuls of the sauce over the enchiladas and top with cheese. Bake at 375F/190C oven for about 20 minutes until cheese is well melted.
Plate up and top with a drizzle of lime crema.
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LIME CREMA
▪200g or 3/4c sour cream
▪50g or 1/4c milk
▪Zest of 1 lime + juice of ½ lime
▪Pinch of salt
Stir to combine.
????MUSIC:
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#Enchiladas #beefenchiladas #enchiladasrojas
0:00 Intro
0:22 Cooking the beef
3:06 Veg prep and cooking beef filling
5:09 Enchilada roja sauce
6:28 Geologie (ad)
7:35 Prepping components for the build
9:30 Building and baking the enchiladas
10:52 Lime crema
11:19 Enchiladas are done
12:07 Let’s eat this thing
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Recipe Share | Leftover Makeover | San Diego Style Rolled Tacos
Ken and I always enjoy San Diego Style Rolled Tacos when we visit San Diego. Several weeks ago I shared these style tacos in my meal plan, and many of you asked that I make a video. I prepared them today, and did a video showing how I make them with leftover beef roast. Shelby
Betty's Ham and Cheese Tortilla Rollups
Betty demonstrates how to make Ham & Cheese Tortilla Rollups. These finger food sandwiches are made by layering ham, cheese, and lettuce on a flour tortilla and rolling it up.
Ham & Cheese Tortilla Rollups
fresh 10-inch flour tortillas, as needed
sandwich spread or mayonnaise, as needed
shaved (or very thinly sliced) ham
thinly sliced pliable cheese (I used processed American cheese squares.)
flat lettuce leaves (romaine, iceberg, or bibb, with any hard spines removed)
Spread a flour tortilla thinly with sandwich spread or mayonnaise. Place a thin layer of shaved ham over sandwich spread. Place thin slices of cheese over the top of ham. Place lettuce leaves flatly over the top of cheese. Start at one edge of tortilla and roll up tightly. Trim the resulting log and use toothpicks to secure it. Cut log into 1-inch pieces. Place pieces, spiral side up, on a nice serving plate. Repeat, until you have as many rollups as you want. Delicious and pretty, too! --Betty :)
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Turkey Ham Wrap (Sandwich) Recipe
Turkey Ham Wrap a quick wrap for lunch. Turkey Ham Wrap Recipe
Ingredients:
8 oz (227g) Turkey Breast Ham
3 oz (85g) Swiss Cheese
Flour Wrap / Tortilla
Lettuce
Tomato
Olives
1 Tbsp Caesars Salad Dressing
Preparations:
1- Slice the tomato.
Directions: for details visit:
Turkey Ham Wrap is a great way to start a party with. They are so easy and fast to prepare that you can prepare then within few minutes.
Turkey ham wrap contains high amounts of calcium. It contains 15 percent calcium and about… Read More
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