Taquitos With Salsa Recipes

Steps:

• Prepare quesadilla rolls according to package directions for microwave cooking. Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with quesadilla rolls.

Steps:

• For the taquitos: Pull the short ribs apart with gloved hands in a large bowl until very finely shredded-feel free to discard the fat and chewy bits. Work in the seasoned salt, cumin and a heavy pinch of cracked black pepper until well combined. Taste and adjust the seasoning, if necessary.
• Wrap the tortillas in a clean tea towel and microwave for 30 seconds. Carefully remove and place 1 tortilla on a cutting board and spoon about 1 to 2 tablespoons of the short rib mixture into the center. Roll one end of the tortilla over the filling then pull it back tight until the filling is enclosed tightly. Then continue to roll until tight. Secure the taquito by pushing through a skewer 1 inch from each end. Repeat to create a total of 4 skewered stacks, each with 3 to 4 taquitos.
• Fill a large skillet with high sides with 1 to 2 inches of oil and heat to 365 degrees F. Set a wire rack inside a rimmed baking sheet.
• Fry 1 taquito stack at a time until golden and crispy all around, about 2 minutes on each side. Drain on the wire rack.
• For serving: Place the taquitos on a bed of shredded lettuce. Drizzle with the avocado salsa and sour cream and garnish with red onions.
• Place all the ingredients in a mini food processor. Start by pulsing 3 to 5 times until combined. Then run continually until smooth, about 15 seconds. Transfer to an airtight container and refrigerate until ready to use, up to 3 to 5 days.

Steps:

• For the salsa: Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note).
• Combine the tomatoes, onion, chile, garlic and oil in a large bowl and toss to coat. Transfer to the basket of the air fryer and cook until the skin of the tomatoes and the chile are wrinkled and the onion and garlic are charred, about 10 minutes. Cool slightly.
• When cool enough to handle, peel the skins from the tomatoes and discard. Remove the stem, seeds and skin from the chile and discard. Place the tomatoes, chile, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve.
• For the taquitos: Combine the chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss.
• Working in batches, quickly run 4 tortillas under running water. Shake off excess water and place in the air fryer basket. Fry until softened and pliable, 15 to 30 seconds. Fill them while they are still warm: Spread 2 teaspoons refried beans over a tortilla, reserving a bit of bean to dab on the seal. Spread 1 1/2 tablespoons of the chicken filling over the beans. Roll the tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken.
• Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket (work in batches if needed) and fry until golden brown and crispy, about 8 minutes. Serve warm topped with some of the salsa and sour cream and shredded lettuce.