5 Tacquitos. Baked. Not Fried!

A very good friend of mine is an excellent cook. Better than that, she's spent some time in Mexico and has several authentic Mexican recipes that she has taught me.

These crispy, warm tacquitos can be filled with chicken or beef and dipped in your choices of sour cream, guacamole, and salsa. Getting hungry yet?

These are great to make, freeze, and take out, and bake. I had a can of Costco's roast beef (or brisket, 12 oz) and thought it would make a great tacquito. I also found some extra shredded chicken with cheese in the freezer, so I thawed that out.

There is a favorite spice blend that I love to use in my Mexican cooking. It is Knorr Caldo de Tomate, or Tomato Bouillon with Chicken Flavor. I use the powdered form. I have found a 35 oz size at Walmart for around $5 that I use and keep in the fridge. They sell smaller bottles for around $3. I use this seasoning in my enchilada sauce, Mexican rice, and chicken enchiladas and chicken tacos.

 Chicken or Beef Tacquitos
(4x6 printable recipe) (full page recipe)

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