1/4-1/2 tsp. minced chipotle pepper in adobo sauce(2)
3 tsp. Adobo sauce from canned chipotle peppers
1 tsp. garlic powder
1 tsp. coriander
1/2 tsp. cumin
1 tsp. chili powder
zest from one lime
1 Tbsp. fresh lime juice
1 pkg. Queso Chihuahua (about 15oz.)
6in. white corn tortillas (about 20)
olive oil or cooking spray
Kosher Salt
Instructions
(1)I used leftover pot roast for this. If you're making the roast from scratch for this recipe then mildly season with salt, pepper, onion and garlic before cooking.
(2)If you don't want to work with the chipotle peppers, or can't find them, try adding some Chipotle Chili Powder. It will still give you a smoky spice, so start with a little and increase to taste.
Slice any larger pieces of roast across the grain so the beef is shredded into 1/2-1 inch pieces.
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, crumble about 1T queso chihuahua in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture.
Tightly roll and place seam-side down on a lightly sprayed baking sheet. Continue to roll until all of the tortillas are filled.
Use cooking spray, olive oil spray, or lightly brush olive oil on the top of each taquito. Sprinkle with kosher salt. Place in the pre-heated oven and bake for 20-25 minutes or until golden brown on the edges.
Serve warm with sour cream and guacamole.
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, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place taquitos on a baking sheet in a single layer and bake until edges are golden brown. (Usually about 30 min.)
Originally Submitted
1/15/2010
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