27 February 2011

Baked Chipotle Beef Taquitos

I'd planned to make chicken taquitos tonight, until I realized I had way to much chicken on the menu this week.  We rarely eat pot roast, but the idea of cooking it all day and having it ready for the taquitos was appealing.  I forgot to keep the extras out before baking, so we'll see how the left overs fare.  My teaching partner suggested Guerrero Tortillas to me, they really worked well in these.  3 were really filling!

Makes 20 taquitos

3 C cooked, shredded beef roast
4oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce (I used about 1 teaspoon)
3 t adobo sauce from the canned chipotle peppers
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
2 cups grated pepper jack cheese
6" white corn tortillas (about 20)
kosher salt

Preheat oven to 425 degrees.

Take your shredded beef and slice any larger pieces across the grain so you have pieces about 1/2-1" long. Place in a bowl and set aside.
Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.

Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)
Working with one tortilla at a time, sprinkle about 1T cheese in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture and roll up.

Place seam-side down on a lightly oiled/sprayed baking sheet. Use cooking spray or lightly brush olive oil on the top of each one. (I used Pam Olive Oil Spray) Lightly sprinkle kosher salt on the top of each one.

Bake at 425 for 20-25 minutes or until the edges are golden brown and your house smells like a Mexican restaurant.

Take them out of the oven and let them cool for just a few minutes. Eat 'em hot!
Freezer instructions:  Make as noted through the step where you sprinkle the tops of the taquitos with salt.  Place in a dish a single layer, not touching each other and set in the freezer.  After frozen, place in zip-top bag.  To cook, preheat oven to 425.  Place taquitos on a baking sheet in a single layer and bake until edges are golden brown.  About 30 minutes.

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