Taquitos NM style
#1
Senior Member
Thread Starter
Join Date: Aug 2010
Location: Albuquerque NM
Posts: 674
Taquitos NM style
<st1:place w:st="on"><st1:City w:st="on">Taquitos</st1:City> <st1:State w:st="on">NM</st1:State></st1:place> style<o:p></o:p>
<o:p></o:p>
These are very good.<o:p></o:p>
I sear and cook a roast<o:p></o:p>
I put onions on top<o:p></o:p>
Lots of garlic salt and black pepper and red chili powder<o:p></o:p>
Add some water when cooking<o:p></o:p>
When done pour liquid off and save<o:p></o:p>
I pour off the grease of the liquid<o:p></o:p>
<o:p></o:p>
After it is done I put it though my meat grinder [add liquid back as or if needed] <o:p></o:p>
Now is the time to add more garlic salt, red chili powder, black pepper<o:p></o:p>
Season to taste [hot].<o:p></o:p>
<o:p></o:p>
Ahead of time [as they will be hot to handle]<o:p></o:p>
Take corn tortillas and fry them a few seconds in oil till soft<o:p></o:p>
Fry to long or not enough you can not roll them. [Practice]<o:p></o:p>
I drain them on a little bent cake cooling wire in a pie pan.<o:p></o:p>
<o:p></o:p>
<o:p></o:p>
Take your meat about 1 Tbs roll into a log place 1 “inside a tortilla”<o:p></o:p>
[I use a sausage making tool to make logs]<o:p></o:p>
And roll up tight, use a toothpick to secure.<o:p></o:p>
Then I deep fry them till the tortillas are hard. <o:p></o:p>
<o:p></o:p>
You can freeze the meat to make more, later. I make a large batch when I make them and freeze them ahead. I defrost in the micro then put them in a toaster oven to harden the tortillas again. <o:p></o:p>
<o:p></o:p>
I dip them in this salsa:<o:p></o:p>
<o:p></o:p>
Tomato salsa NM style<o:p></o:p>
One gallon tomato sauce<o:p></o:p>
4 large onions diced<o:p></o:p>
1 cup hot green chili chopped<o:p></o:p>
6 jalapeno diced [may add powered instead]<o:p></o:p>
Garlic salt to taste<o:p></o:p>
Heat in a large pan –simmer about 15 mins<o:p></o:p>
Pour into containers and freeze<o:p></o:p>
Use as needed- I defrost in the micro.<o:p></o:p>
You can quarter for smaller batch, but why cook again?<o:p></o:p>
<o:p></o:p>
<o:p></o:p>
<o:p></o:p>
These are very good.<o:p></o:p>
I sear and cook a roast<o:p></o:p>
I put onions on top<o:p></o:p>
Lots of garlic salt and black pepper and red chili powder<o:p></o:p>
Add some water when cooking<o:p></o:p>
When done pour liquid off and save<o:p></o:p>
I pour off the grease of the liquid<o:p></o:p>
<o:p></o:p>
After it is done I put it though my meat grinder [add liquid back as or if needed] <o:p></o:p>
Now is the time to add more garlic salt, red chili powder, black pepper<o:p></o:p>
Season to taste [hot].<o:p></o:p>
<o:p></o:p>
Ahead of time [as they will be hot to handle]<o:p></o:p>
Take corn tortillas and fry them a few seconds in oil till soft<o:p></o:p>
Fry to long or not enough you can not roll them. [Practice]<o:p></o:p>
I drain them on a little bent cake cooling wire in a pie pan.<o:p></o:p>
<o:p></o:p>
<o:p></o:p>
Take your meat about 1 Tbs roll into a log place 1 “inside a tortilla”<o:p></o:p>
[I use a sausage making tool to make logs]<o:p></o:p>
And roll up tight, use a toothpick to secure.<o:p></o:p>
Then I deep fry them till the tortillas are hard. <o:p></o:p>
<o:p></o:p>
You can freeze the meat to make more, later. I make a large batch when I make them and freeze them ahead. I defrost in the micro then put them in a toaster oven to harden the tortillas again. <o:p></o:p>
<o:p></o:p>
I dip them in this salsa:<o:p></o:p>
<o:p></o:p>
Tomato salsa NM style<o:p></o:p>
One gallon tomato sauce<o:p></o:p>
4 large onions diced<o:p></o:p>
1 cup hot green chili chopped<o:p></o:p>
6 jalapeno diced [may add powered instead]<o:p></o:p>
Garlic salt to taste<o:p></o:p>
Heat in a large pan –simmer about 15 mins<o:p></o:p>
Pour into containers and freeze<o:p></o:p>
Use as needed- I defrost in the micro.<o:p></o:p>
You can quarter for smaller batch, but why cook again?<o:p></o:p>
<o:p></o:p>
<o:p></o:p>
#4
Senior Member
Thread Starter
Join Date: Aug 2010
Location: Albuquerque NM
Posts: 674
I have never tried left over meat. I guess it would work if you season it good. I can tell you when you cook a roast this way it taste different. Try it and see. Let us know.<O></O>
You have to fry the tortillas to roll them. You may be able to bake them, try it and see.<o></o>
You have to fry the tortillas to roll them. You may be able to bake them, try it and see.<o></o>
Last edited by Phyllis nm; 07-10-2012 at 05:53 PM.
#5
Senior Member
Thread Starter
Join Date: Aug 2010
Location: Albuquerque NM
Posts: 674
Oh, I forgot!<o></o>
If you heat this ground meat<o></o>
Put it on a large hot flour tortilla with a little graded cheese, green chili, and salsa<o></o>
Roll it up and eat it. It is a meal itself.<o></o>
If you heat this ground meat<o></o>
Put it on a large hot flour tortilla with a little graded cheese, green chili, and salsa<o></o>
Roll it up and eat it. It is a meal itself.<o></o>
#6
Ayeee!! Phyllis, everytime I read your receipes from NM, I get sooo hungry. Everytime I go back home to Albuq. I bring back all the green & red chili I can carry in my suitcase. One time last year coming back to Denver, this man got on the plane with a huge sack of red chili pods, he was not going to let that chili go underneath the plane and I didn't blame him. Next time I fly I am going to do the same thing. I don't want my chili getting lost!! Oh no!!
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