Beef Taquitos

Finally, another recipe!  Trust me, I've been cooking up a storm but since the last post...let's see...I've had a baby, packed up my home, moved across the Metroplex, and started a new life with my family in a new town.  I've been a little busy.  Hopefully, though, all of the new recipes I've tried recently will make their way onto the blog in a more timely fashion.  Here's hoping the boys keep cooperating at nap time.

2 dozen corn tortillas
oil for softening tortillas
1 batch, or at least 2 cups, shredded beef filling
1 small can diced green chiles
2 green onions, finely chopped
toothpicks

In medium skillet, heat oil until shimmering. Using tongs, fry tortillas in hot oil until softened. Drain on paper toweling. Combine shredded beef with green chiles and green onions. Season to taste with salt and pepper.

Assemble taquitos by rolling about 1-2 Tablespoons of filling tightly into each tortilla. Secure with a toothpick and set on a tray.

If freezing, flash freeze until firm, but not so firm that you can’t remove the toothpick. If the toothpick gets stuck, that’s fine, but you won’t be able to store them as compactly in your freezer container. Once frozen, pack into freezer containers and store in the freezer.

If baking right away, leave the toothpicks in, and pop into a preheated 475° oven. Bake for about 10-20 minutes, turning at least once.

If baking from frozen, place taquitos seam side down on tray and bake at 475° for up to 25 minutes. Check for crispness.

Remove toothpicks. Serve with sour cream and guacamole.