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>
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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>
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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>
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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>
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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>
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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>
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I dip them in this salsa:<o:p></o:p>
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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>
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