Taquitos w/ a Twist

20 rolled corn tortillas

2 cups shredded pork, chicken or beef
20 corn tortillas
1 cup sauce of choice (enchilada, tomatillo) - optional

--If preparing meat from scratch, simmer in plain water. You'll be seasoning later, unless it's leftovers. A 1-pound tenderloin, trimmed and cut in half will take about 1 hour at a simmer.
--Let the meat cool and shred with a fork. Lightly coat with a blend of chili powder, black pepper, dried oregano, cumin, and salt. (You can find a recipe here.)
--Dampen two paper towels and place 3-4 tortillas in at a time. Microwave on high for about 1 minute. It may take more - if they begin to crack, they're not hot enough.
--Coat the inside of the tortilla with about 1 teaspoon of the sauce (or just start filling the heated tortilla without a sauce.
--Place about 1 heaping teaspoon full of meat filling on the tortilla - in a thin line, just off-center.
--Carefully roll the tortilla as tightly as possible. Seal closed with a toothpick for baking.
--Preheat an oven to 425ºF.
--Line cookie sheet with foil then coat with cooking spray.
--Add tortillas, keeping them separated. Coat on top with a light layer of cooking spray.
--Bake for about 16-18 minutes.

Cheese sauce
Sour cream


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