![]() Then let’s jump into the recipe, but before we do, I’m curious, what’s your favorite Mexican food restaurant? And I’m talking about Mexican food in the broadest sense possible - from the totally authentic taco truck downtown through any Americanized version you’ve come across. Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).Lindsey sent me this recipe and the next day I had this moment: Did I dream that? One sheet pan dinner + tacos? Could it be true? My family has gobbled up every recipe in the sheet pan dinner series so far, and like pretty much everyone in the world, my family gobbles up tacos too.When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person) top with sauce.The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them. When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat.I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out. When they are hard, remove and drain on paper towels (about 5 minutes). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |