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Happy Cinco de Mayo!!!!
Sometimes I think twice about making such claims as “World’s Best” this is not one of those times. This delicious recipe has 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)
(white corn tortillas or yellow corn tortilla work great)
Heat vegetable oil over medium-high heat in a large skillet. You will want at least 1/2 inch of oil in the pan. 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 medium 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 but the total amount is up to you, just don’t get it too close to the ends of the tortilla. After you have your corned beef packed tightly roll tortilla nice and tight and then stick a toothpick in it to hold it. Place the rolled taquitos on a large plate covered with a damp paper towel to keep them from splitting before you fry them.
Place in hot oil watching closely, flip over so both sides get nice, golden color, 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. Tip: to make sure your oil is hot enough to fry, put the edge of the tortilla in the oil to make sure it’s a medium heat. Line a baking sheet with paper towels and place fried taquitos on it to drain.
These are best served warm (you can store them in a slow cooker on warm or warmed serving dishes 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.
We normally serve this great recipe with salsa and guacamole, however you can choose any toppings you would like. They would be really great topped with sour cream, refried beans (this is one of the best recipes for your instant pot), queso fresco cheese, zesty green chiles or just plain ripe avocado.
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 tortillas!
I can only imagine how many of my friends are going to be so excited to finally have this recipe!!!! Enjoy.
Taquitos recipes FAQ
Q: Can you make air fryer taquitos?
A: We haven’t tried this yet, but we have seen people try it by spraying the taquitos with cooking spray and then putting them in the air fryer. If you are making these on a busy weeknight, this is definitely an option. As soon as we give it a try, we’ll let you know how they turn out!
Q: Do you have to use vegetable oil?
A: You don’t have to use vegetable oil, but you would need to use another high heat oil with a mild flavor like canola oil.
Q: If you have leftover corned beef mixture, can you save it?
A: Yes! Take the rest of the corned beef mixture and cover it with plastic wrap. You will want to use it within three days.
Q: How do you store leftover taquitos?
A: We usually store ours in a paper bag. If you are looking to transport them at all, a great way to store them might be to use a food storage container or a cookie sheet lined with parchment paper.
Q: Can I use garlic powder instead of garlic salt?
A: Yes, you can, but you will want to add some salt also.