Taquitos

Sorry for the long silence. I was hoping to post much more during the holiday season, but I just could not keep up. Anyway, I hope I will catch up on all the recipes I want to share.

Here is one of our breakfast staple:

Taquitos:

8 Corn Tortillas 900 g Ground Beefor less (whatever amount you have)  Shredded Monterey Jack Cheeseor cheddar cheese  Garlic  Oregano  Ground Black Pepper Cumin ½ cups Chopped Tomatoes ½ cups Chopped Onions ½ cups Chopped Bell Peppers Salt to Taste 2-3 Tbsp salsa

1. 
   

   Heat two tablespoons of vegetable oil in a large skillet. Then add the onions, bell peppers, and garlic. Sauté for a few minutes until the vegetables start to soften. Then add the tomatoes, oregano, black pepper, cumin, and salt. Cook for 5 minutes, stirring occasionally to avoid burning. Once the vegetables are soft add the ground beef to the skillet. Use your spoon to break up the ground beef and incorporate it into the vegetable mixture. Add salsa and cook  a few minutes. Adjust all the seasonings to your taste.
   

   
   


2. 
   

   Take one of the tortillas and place it on a flat surface. Fill the tortilla with a handful of the ground beef, right in the middle, top with cheese. Roll the tortilla so it looks like a cigar and make sure it is very tight. Secure it with toothpicks. Put one toothpick through the middle, and one on each end, so the meat will not fall out of the tortilla. Repeat this step for each of the tortillas.

   
   


3. Put the rolled tortillas in a greased baking dish. Brush liberally with oil and bake for 20 minutes until brown and crispy.

The lonely last one of this morning batch (cut into), when I remembered to take a pick:

Enjoy!