Thursday, December 30, 2010
3 cups leftover roast beef, shredded (or cooked stew meat, shredded)
1 jalapeno pepper, finely diced
1 can chipotle peppers (I only use 1-2 TBS and save the rest for another dish.)
1 tsp. chili powder
1 tsp. garlic powder
1/4 tsp. cumin
2-3 TBS water
1 8oz. pkg monterey jack cheese, grated
In a large bowl, finely grate (zest) lime peel. Slice in half and add about 1 TBS of juice. Add 1-2 TBS of diced chipotle peppers with any juice, jalapeno, and seasonings. Stir in water to thin so it is easier to mix into the meat. Combine with meat and cheese. This is enough filling for 10-20 tacquitos, depending on how thick you want to roll them. I was in a hurry and made mine rather thick. Most tacquitos are much smaller in diameter.
Heat oven to 450 degrees. Wrap tortillas in a damp towel and warm in microwave. (If tortillas are too dry, they can be brushed or sprayed with a bit of oil.) Place a couple TBS of filling on each tortilla and roll up. Place on a baking sheet, seem side down. Before baking, lightly spray or brush with oil if you didn't use any before.
Bake 20 minutes or until golden brown. Serve with sour cream, guacamole, and/or salsa. For an appetizer, cut them in half and use less filling so they roll up tightly.