Step aside Taco Tuesday, get ready for Taquito Tuesday with these Beef Taquitos π₯!
Ingredients
- π₯ 2 pounds flap steak
- π₯ 1 can (7.75 oz) tomato sauce
- π₯ 1 tsp granulated onion
- π₯ 1 tsp garlic powder
- π₯ 2 tsp
- π₯ 1 tsp black pepper
- π₯ 1/4 tsp Aleppo pepper (optional for zing)
- π₯ 20 corn tortillas
- π₯ Vegetable oil for frying
Pickled Cabbage Slaw
- π₯ 1/4-1/2 small head red cabbage
- π₯ 1/2 cup carrots, shredded
- π₯ 3 cloves garlic, minced
- π₯ 1/2 cup red wine vinegar or apple cider vinegar
- π₯ 1/2 cup water
- π₯ 1 tsp
- π₯ 1 tbsp sugar
- π₯ 1/2 tsp black pepper
Instructions
- 1- For the slaw, finely shred 1/4-1/2 cabbages and place in a jar. Add the remaining ingredients, close tightly, shake very well and save in the fridge overnight.
- 2- Slice 2 pounds of flap steak into 1-inch strips. Add to a hot skillet (no oil needed) with all the spices. Mix well, cover, and let cook on low to medium heat until the meat is almost tender. [If the meet dries out add about a 1/4 cup of water].
- 3- Add the can of Fill the can with water and add it to the meat. Mix and keep cooking covered on low heat until the meat is fork tender. Let cool on the side once done.
- 4- Warm vegetable oil in a shallow pan. Take one tortilla at a time and dip very quickly to warm so that it will become soft and easier to roll. Add the tortillas to a plate lined with paper towel to absorb the oil.
- 5- Add some beef to the end of a tortilla and tightly roll it up.
- 6- Add more oil to the shallow pan for frying and carefully place 4 at a time, itβs better to work with small batches as you will have more control on frying and not letting them open, making sure that the seam is facing down, fry and rotate until golden and crispy on all sides.
- 7- Serve with coleslaw, and sour cream sauce, I mix equal parts mayonnaise and sour cream with Shatta/ Ψ΄Ψ·Ψ© which is a really hot pepper sauce and some sweet pickle juice to thin it out. Enjoy this flavorful meal!