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No Can Beato This Taquito Recipe

No Can Beato This Taquito

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Average Rating:

Total Reviews: 77

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  • on August 21, 2009

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    I read everyones comments before starting as I always do and this is what I came up with.

    My cheat was GROUND CHICKEN! It worked well for 2 reasons; it saved time because I did not have to cut the chicken into strips to cook it, then shred it AND it helped to keep the other ingredients together when I had to put it into the tortillas

    Also, I made the guac & salsa the day before. So, I was also able to make the rice.

    Oh, one more thing, I doubled the filling and froze it for a later use.

    Regards

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  • on July 30, 2009

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    I made these for my boyfriends family with his Mothers help, and we loved them!! They were a little difficult to make but soo worth it! We had the most trouble getting them to stay together when we toothed picked them to put in the fryer! But if you make these you HAVEEEE to make it with the guac sauce and we used salsa we had at the house!! So yummy :

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  • on July 15, 2009

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    These came out delicious!!! I left out the potatoes but added some mexican cheese blend and let it melt into the filling.. I brushed each taquito with a coating of olive oil and baked them at 400 degrees for 15 minutes just to jump start the cooking process. I then brushed them with another coating of oilve oil and baked them at 350 degrees for 38 - 40 minutes until golden brown and crunchy! They came out delicious and I did use the CORN tortillas. As long as you put 5 at a time into the microwave for 45 seconds in between 2 damp paper towls they wont tear as long as u are gentle. I was also careful to not over-fill them... DELICIOUS!!!!!!!! and the guac and salsa is awesome too!! Will definitely be making these again.. my husband and his friends wiped them out.

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  • on July 08, 2009

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    I only made the taquitos. I like tasty and spicy, so I only took out 1/2 of the seed in the jalepenos I had chicken already cooked and just shredded and added it to the mix. I watched Guy make these. You do have to nuke the corn tortillas a bit first to soften them so they don't crack. I fried some then to quicken the process I lightly brushed the tortillas with oil, rolled and then baked them. They tasted just as good as the fried ones. I will definately do this recipe again and try the tomatilla salsa.

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  • on June 30, 2009

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    This took my all night to make, even with my wife's help. I should have listened to my gut feeling and totally revamped the recipe half way through (I knew the seasoning was not going to be enough because it turned out totally bland. The guac, on the other hand, was delicious.

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  • on June 10, 2009

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    I always liked Guy but never tried any of his recipes until now. My favorite parts about this dish were the salsa and the taquitos. I?ve never really cook with tomatillos before but I enjoyed their flavor. The taquitos themselves were also very good. I didn?t like the guac as much; I?m not sure if I messed something up or if my avacados just weren?t ripe yet. Maybe it was the cheap light beer I used? Some words of advice: be aware of how hot your oil is. At first I had my oil too hot and burned the bottom of a couple taquitos. It is also worth noting that I used flour tortillas and they worked just fine. Also, if possible make the salsa and guac the day before. The whole recipe is very time consuming so dividing the recipe over 2 days helps. If you?ve got the time this is a fun recipe that tastes great.

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  • on May 31, 2009

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    After reading several of the negative reviews I was a hesitant on trying this recipe. Boy am I glad I didn't listen. Yes the recipe is fairly time-consuming but if you're looking for a quick-fix meal you shouldn't be making taquitos in the first place. They only took me about an hour and were worth every minute. I used flour tortillas and the flaky, crunchy texture was to die for. The tomatillo salsa is delicious and makes the taquitos a true winner. A truly delicious meal!

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  • on May 30, 2009

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    No one in my family liked this so called taquito.
    Potatoes! Never. This is too much like a rolled up fajita.
    I would never make this mess again.
    Terrible and certainly not authentic.

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  • on May 01, 2009

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    I also followed the recipe exactly as it is written and they turned out AWESOME! I will say that preparing the ingredients ahead of time will save you time in the long run. Use a small amount of the ingredients and roll the taquitos tightly in order to get them secured with the toothpicks. The flavor of all the ingredients combined (and the smell it left in my kitchen as it was cooking was great. Everyone in my house loved them from my husband to my 3 yr. old. I had some of the filling left over so the next day we sprinkled it over a bed of Romaine and Iceberg lettuce and thinned out the avocado sauce to use as a salad dressing Yum-o!

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  • on March 29, 2009

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    I was hesitant to take on this recipe due to the vast range in reviews. But I love Guy and I knew he wouldn't give such a title to an average dish. Since I was afraid of investing so much time in to an 'okay' meal, I followed his directions to a T (which is not normal for me. I'd say a very important part of making the taquitos taste their best is to really shred the chicken thoroughly after cooking the filling thoroughly - it will give the finished product a great texture. I made the rice using brown rice and it was fabulous. The guac sauce was a great topper and the tomatillo salsa has a nice smoky flavor from grilling.

    4 hours total to prepare, eat and cleanup the big mess - and I'm no short order cook!

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