Flour tortillas stuffed with a mouth-watering mix of steak, cheddar cheese, corn, salsa and sour cream pan-fried into golden brown, crispy submission.
I didn’t know what I was doing when I made my first batch of taquitos. It was serendipitous.
Not only are they fiercely popular on my site my Mom is crazy hooked on them too. Now we have “taquito” night at least once a week.
Sirloin steak taquitos.
She loves them so much she even helps me make them! Like a tag team, we have it down to a routine.
She pan-fries the steak then I’m in charge of slicing it and mixing up the filling. Once I start rolling the taquitos she gets busy pan-frying them up.
We joke about setting up a stand at the beach where people would come from miles around just to eat our taquitos.
Toes in the sand, a hot taquito in one hand, cold beer in the other. . .
You would totally come visit me, right?
|Chubby Steak and Cheddar Taquitos|| |
- 2 cups cooked steak, cut in bite-size pieces (I use sirloin)
- 1 + ½ cups extra sharp shredded cheddar cheese
- ¾ cup corn
- ½ cup salsa
- ½ cup sour cream
- salt and pepper to taste
- 10 (8-inch) flour tortillas
- ¼ cup olive oil, divided, for pan-frying
- sour cream/guacamole/salsa/ranch dressing
- In a large mixing bowl combine the steak, cheese, corn, salsa and sour cream. Season to taste with salt and pepper.
- Working with one tortilla at a time spread a scant ¼ cup of the steak mixture off center and spread out like a log leaving about an inch border near the edge. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
- Add enough oil to a large skillet (covered with a splatter screen) to generously cover the bottom. Heat on medium to medium-low heat and cook tortillas in batches turning to brown each side.
- Add more oil as needed to the pan in between batches. Remove to paper towels to drain.
- Serve with your choice of dunking sauce.