Tag: Tex Mex Recipes

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This week I’ve posted game day recipes for:

• Game Day-Fruit Filled Rainbow Cups
• Game Day Worthy Stuffed Baked (Mini) Potatoes
• Game Day Buffalo Chicken Cheesy Nachos

Now let’s make some baked taquitos!

This recipe is pretty versatile and GREAT for Game Day!

First off, you’ll make your meat. You can make your meat as far in advance as you want. I made slow cooked carnitas based off of this recipe (I mainly changed the quantity of spices. Most of the reviews agree that most of the spices should at least be tripled).

This makes a TON of meat.

If you don’t intend to use all of it for your taquitos (and I doubt you will unless you are actually feeding the Patriots and the Giants, which I kind of doubt you are!), just freeze the rest and pull it out for taco night for the next few weeks! I also love to make nachos with it.

Here’s the recipe for Slow Cooked Pork Carnitas:

Ingredients:

• 3 teaspoons salt
• 3 teaspoons garlic powder
• 3 teaspoons ground cumin
• 1 1/2 teaspoons crumbled dried oregano
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless pork shoulder roast
• 2 bay leaves
• 2 cups chicken broth

Directions:

1. Mix the salt, garlic powder, cumin, oregano, coriander and cinnamon in a large bowl.

2. Pat pork shoulder roast dry and roll in the spice mixture until fully coated.

3. Put the roast into your slow cooker and slowly pour the chicken broth along the sides (not on the top, you don’t want the spice mixture to wash off the top).

4. Throw in your bay leaves and cook on low for at least 10 hours. Halfway through, flip it over.

5. Take the meat out of the slow cooker and shred it with two forks, discarding any fat. Put the shredded meat back into the liquid to keep moist.

Okay, so now that we have our carnitas, we’re going to set some aside for our taquitos! Here are the instructions for making the taquitos:

Baked Taquitos w/ Pork Carnitas & Cheese

Ingredients:

• Pork Carnitas from above (or whatever meat you want to use)
• flour tortillas
• shredded cheese
• baking sheet
• cooking oil spray (like Pam)
• Salt

Directions: 

1. Preheat your oven to 350 degrees.

2. Warm your tortillas in the microwave for 30 seconds or so. You want them to be flexible.

3. Spoon a small amount of meat and cheese into the middle of the tortilla (make sure to drain the meat of juices so you don’t have soggy tortillas!

4. Roll up tightly and place on a foil lined tray.

5. Repeat for however may taquitos you need or until your tray is fully covered with a single layer of taquitos.

6. Spray the taquitos with cooking spray and sprinkle lightly with salt

7. Bake for about 18-20 minutes, take them out and turn them halfway through the cooking time.

Serve with sour cream and salsa and your guests will LOVE you!

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Guest Post by Cheryl Siens

My grandmother lived with us for the last 3 ½ years of her life. She had a very dear friend named Dorriene who had moved to New Jersey many years ago. Dorriene came to visit us to spend a week with Grandma during that time.
She told us the one thing she never got over missing from Texas was good Mexican food.  I made this recipe for her and she loved it.  Reminded her of a little place she and my grandparents used to frequent in San Antonio.  I was so glad to be able to send her home with a recipe that would bring back a little bit of Texas.

 Skillet Enchiladas

Ingredients

• 1 lb. ground beef
• 1/2 cup chopped onion
• 2 T. green chilies (I use the kind in a can)
• 1 can cream of mushroom soup
• 1 can enchilada sauce
• 1/3 cup milk
• 1/4 cup oil
• 8 corn tortillas
• 2 1/2 cups grated American cheese (I go to the deli counter and ask for about a 4-5 inch chunk of cheese)*
• 1/2 cup chopped ripe olives -optional

Directions

1. Brown ground beef and onion in large skillet. Drain fat.
2. Stir in chilies, soup, enchilada sauce and milk. Bring to a boil.
3. Reduce heat, cover and simmer 20 minutes, stirring occasionally.
4. Heat oil in small skillet over medium heat. Fry tortillas until limp, drain on paper towels.
5. Put 1/4 cup grated cheese on each tortilla and small amount of ripe olives. R
6. oll tortilla up and place in mixture in large skillet.
7. Cover and cook 5 minutes.
8. Uncover, sprinkle with remaining cheese.
9. Cover until melted, about a minute. Serve hot.

*You can use Velveeta instead of American cheese, but to me, it’s not as smooth.

Be sure to check out all the frugal recipes here on Family Friendly Frugality!

Are you interested in guest posting on Family Friendly Frugality? Please email me heather @ familyfriendlyfrugality.com. I’m looking for anything in the family friendly/frugal niche, but specifically how-to’s, DIY posts and RECIPES! Must be original content not posted elsewhere.