Taquitos de Carne Picada
Deep fried, steak-filled tacos.
- In a large skillet over medium-high heat, heat 2 tablespoons oil. Brown the onions, about 5 minutes. Remove from the skillet and reserve.
- Reheat the skillet with the remaining vegetable oil. Brown the carne picada with the garlic, chili powder, salt and pepper. Add the diced tomatoes with green chilies. Cook for 2 minutes to heat. Add the cheese.
- In a large skillet heat the corn oil to 350°.
- Evenly divide the meat among the twelve tortillas. Roll them up tightly. Deep fry each taquito to golden brown.
TIP: Serve with refried beans. Garnish with sour cream and shredded lettuce.
Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen
4 tablespoons Carlini Vegetable Oil, divided
2 small onions, sliced
1 ½ pounds USDA Choice Cubed Steak, chopped
2 cloves garlic, minced
1 teaspoon Stonemill Essentials Chili Powder
¾ teaspoon Stonemill Essentials Iodized Salt
½ teaspoon Stonemill Essentials Ground Black Pepper
10 ounces Casa Mamita Diced Tomatoes with Green Chilies, drained
1 cup Happy Farms Shredded Mozzarella Cheese
12 Benita White Corn Tortillas
4 cups Carlini Corn Oil