World’s Best Taquitos – hands down!!!

Happy Cinco de Mayo!!!!

Sometimes I think twice about making such claims as “World’s Best” this is not one of those times.  These Taquitos have an untarnished reputation of being amazing.  I should have collected some testimonials to share with you.  This recipe has been in my family longer than I have been alive, it is my favorite indulgence.

Anyone who has been to a gathering with the Luna or Quesenberry families has had the pleasure of having these Taquitos.  They are the most requested item I am asked to bring when I come to a party and they are incredibly addictive.

The ingredient list for these Taquitos couldn’t be simpler.

World’s Best Taquitos
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You’ll need the following:
Canned Corned Beef
(I highly recommend the brands Hereford or Libby, they’re tried and true delicious in this recipe)
Garlic Salt
Corn Tortillas
(white or yellow work great)
Vegetable Oil
Toothpicks

Heat vegetable oil to medium high.  Take about 10-15 corn tortillas and place them in either the bag that they came in or in a ziploc bag and warm them in the microwave for about 90 seconds.  You want them to be pliable so they can roll easily.

Put the corned beef in a bowl and smash it up, add garlic salt to taste.

The amount of corned beef you’re going to put in each tortilla is up to you, pack the corned beef tightly (pinch it tightly together so it doesn’t fall apart in the oil, it will cause it to pop) we typically use about 1-2 teaspoons, you can use more just don’t get it too close to the ends of the tortilla.  After you have your corned beef packed tightly roll your tortilla nice and tight and then stick a toothpick in it to hold it.

Place in hot oil watching closely, flip over so both sides get nice and brown, you want them to be firm but not over done, they will continue to harden as they cool.  The outside layer and the ends are going to be crispy but the inside layers will be nice and soft, you should be able to easily bite through the taquito.

These are best served warm (you can store them in a crockpot on warm to help keep them warm until they’re ready to serve).  If you happen to have leftovers (it never happens here and I don’t think I’ve ever made less than 60 for a gathering) the best way I have found to store them is in a paper bag in the fridge, they can be reheated (they will be a little chewier after being reheated than they were the first day).

Please don’t let the corned beef in this recipe scare you.  I can’t tell you how many times I have told someone what is inside after they have eaten a few and they’re so surprised, it’s unexpected and delicious.

As I’m typing this up I am thinking this may be a post that requires a video tutorial, I will work on that this week and get it posted here asap.  Don’t wait to try them though!

Just a couple notes about these taquitos, please don’t confuse the corned beef with corned beef hash – it is NOT the same thing.  Also, don’t skip the warming in the microwave, your tortillas will crack and fall apart and you’ll be sad.  Lastly, you want corn torillas (white or yellow) not flour!

I can only imagine how many of my friends are going to be so excited to finally have this recipe!!!!  Enjoy.