I hope you love my homemade taquito recipes as much as my hungry husband! They are definitely a healthier, more flavorful alternative to the frozen variety and are sure to impress!
Spice Rub:
1 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Ingredients:
1 lb. flank steak
1 teaspoon olive oil
1 poblano, finely chopped
1 quarter of a yellow onion, finely chopped
1 jalepeno pepper, seeded (if desired) and minced
4 oz. jack cheese, shredded
Tortillas
Small skewers
Remove steak from refrigerator and allow to come to room temperature. Preheat grill to high heat.
Season steak liberally on both sides with spice rub, rubbing the mixture into the meat. Grill on medium high heat for approximately eight minutes on each side or until desired doneness. Set aside to rest and cool.
Meanwhile, preheat oven to 450 degrees. In a skillet over medium heat, saute the poblano, onion and jalepeno in the olive oil for 2-3 minutes, or until onions are translucent. Remove from heat, allow to cool.
When steak has cooled, cut into thin strips. Make sure to cut perpendicular to the direction the grain runs.
To assemble, cut each tortilla in half. Starting with one tortilla half, place two to three strips of steak on in the tortilla, spoon about one tablespoon of onion mixture into the tortilla. Top with a pinch of cheese, roll tortilla up, wrapping as tightly as possible, secure with a toothpick and place on a baking sheet. Repeat with remaining tortillas or until you run out of steak and onion mixture. Top each taquito with a bit of cheese, if you still have extra cheese leftover. Bake for 7-9 minutes and then broil for one minute.
Enjoy!!
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