Roast Beef Taquitos with fresh Pico, Guacamole & homemade Refried Beans

taquitos.001We had roast beef dinner last night and there was about half the roast left.  Gotta make some Taquitos.  It’s easier than you think and sooo yummy!  Place left over cooked roast in a pan filled half way with water.  Add your Fiesta Spice (recipe below) and fresh chopped cilantro. Simmer until the beef can be pulled a part with a fork.  Heat oil in a skillet on medium, add corn tortilla.  When softened flip and add your roast beef, roll up with your tongs and brown.  It’s that easy.  Move to paper towel to remove excess grease and add to a bed of lettuce.  Garnish with shredded cheese & Pico.  Add Refried Beans (recipe below) & Guacamole to dip those Taquitos.

IMG_3577MILD PICO RECIPE

Add all ingredients together in a large bowl

1 Tablespoon of minced garlic

6 cocktail tomatoes diced

1 medium yellow onion diced

1/2 lime, Juice

2 Tablespoons of fresh chopped cilantro

Dash of salt

HOT:  add 1-2 jalapeno, seeded & diced (optional)

Mix all together, refrigerate until ready to use so flavors blend.

(I compost the onion ends.  Tomato & cilantro ends go to the rabbits and the lime is scrubbed around my sink with hot water and then the rind is composted)

IMG_3579GUACAMOLE RECIPE

Add all ingredients together in a medium bowl

2 peeled, seeded avocados

3 green onions sliced

1/2 lime, juice

2 Tablespoons of fresh chopped cilantro

1 Tablespoon Fiesta Seasoning (Recipe below)

I like to smash up the avocados with a fork so that it stays chunky.  Mix together, refrigerate until ready to use so flavors blend.

REFRIED BEANS

1-1lb bag of Pinto Beans

4 Cups of cooked Pinto Beans with liquid they were cooked in

3 Tablespoons Butter

1 Cup chopped Onion

5 cloves minced Garlic

2 1/2 teaspoons Cumin

2 teaspoons Paprika

2 teaspoons Salt

1/2 teaspoon Chili Powder

Soak beans over night in the refrigerator.  Follow bag cooking instructions. Once cooked take out 4 cups of the beans with liquid, set aside.  I place the remaining in the freezer for later.  In a dutch oven, saute onions in butter until they are soft and translucent.  Add minced garlic and cook for 1-2 minutes more.  Add your 4 Cups of beans with the liquid.  Stir in the cumin, paprika, salt & chili powder.  Bring to a slow simmer and cook on low heat for 10-20 minutes, stirring occasionally.  If the mixture seems dry add a bit more liquid.  Once the beans have cooked down start smashing them against the side of the pan.  I use this method because we like our beans slightly chunky.  When you have reached your favorite consistency serve on the side of your taquitos.

FIESTA SEASONING

I use this on chicken, beef & pork.  I mix up a batch large enough to go into an old steak seasoning shaker.  This lasts me several recipes and is a great money saver, not to mention delicious.

3 Tablespoons cornstarch

2 Tablespoons chile powder

1 Tablespoon salt

1 Tablespoon paprika

1 Tablespoon sugar

2 teaspoons Knorr chicken bouillon powder

1 1/2 teaspoons onion powder

1/2 teaspoon garlic powder

1 teaspoon cumin

pinch of cayenne pepper (optional)

I measure out each one and dump in a reused shaker container.  Place on lid and shake all ingredients together.  Done!

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