Gluten and Dairy Free
Oven Baked Taquitos
(Chicken or Pork)
Ahh Cinco de Mayo! What memories. As I child I remember getting dressed up for the annual Cinco de Mayo celebration at school. The beautiful skirts and dresses, the music, the dancing, piñatas and wonderful food.
In my house, we really dig Mexican food! This Cinco de Mayo I didn't want anything fancy, I just wanted taquitos! I realized that I had not had a single taquitos since long before going gluten free in 2009. Once I realized this I became taquito obsessed. I think the reason why I have never tried to make them has to do with the fact that I loathe frying food! Not because I do not like the way it tastes, but because I strongly detest the mess that it makes. Not to mention I sorta have a proclivity to burn myself. For the record, hot oil does not like me! I also don't like to fry food because of the added fat and calories; so I baked these.... and they were magnifico!
For the filling I got a little bit of help from Stephanie O'Dea over at Crockpot.365.blogspot.com.
I followed her slow cooker carnitas recipe using a pork tenderloin. If you prefer to use chicken, I have also made these using this crock pot chicken taco meat recipe. The following ingredients can be used for either meat you choose to work with. You can also feel free to use left over pork or chicken that you may already have.
After I cooked the meat, I drained the liquid and shredded the meat in a bowl. I added:
Preheat your oven to 425. Now that your meat is well seasoned, Coat a baking sheet or glass pan with olive oil. Next, you are going to place about 12 gluten free corn tortillas on a plate and microwave them for 1 -2 minutes to soften them. Depending on the amount of meat that you are using, you may need to use more or less.
To assemble, place about 2 1/2 tablespoons of meat in the center of a tortilla and top with a dairy free cheese if desired. The amount of filling will depend on the size you would like your taquitos to be. Take one corner of your tortilla and tightly roll it upwards and place it seam side down on your baking sheet or in your pan. Repeat with the remaining ingredients.
Brush the taquitos with olive oil or you can spray the top with a gluten free cooking spray. Bake about 7 - 9 minutes on each side or until crispy and golden brown. Flipping them halfway through will yield a more evenly textured taquito.
In my house, we really dig Mexican food! This Cinco de Mayo I didn't want anything fancy, I just wanted taquitos! I realized that I had not had a single taquitos since long before going gluten free in 2009. Once I realized this I became taquito obsessed. I think the reason why I have never tried to make them has to do with the fact that I loathe frying food! Not because I do not like the way it tastes, but because I strongly detest the mess that it makes. Not to mention I sorta have a proclivity to burn myself. For the record, hot oil does not like me! I also don't like to fry food because of the added fat and calories; so I baked these.... and they were magnifico!
For the filling I got a little bit of help from Stephanie O'Dea over at Crockpot.365.blogspot.com.
I followed her slow cooker carnitas recipe using a pork tenderloin. If you prefer to use chicken, I have also made these using this crock pot chicken taco meat recipe. The following ingredients can be used for either meat you choose to work with. You can also feel free to use left over pork or chicken that you may already have.
After I cooked the meat, I drained the liquid and shredded the meat in a bowl. I added:
- 1 can of diced green chilies,
- 1/2 cup of chopped green onions
- 1/2 cup of roughly chopped cilantro (Some people are not big on cilantro, so adjust as needed).
- 1 tablespoon of garlic powder,
- 1 tablespoon of onion powder
- 1/2 teaspoon of oregano
- 1/2 teaspoon of black pepper.
Preheat your oven to 425. Now that your meat is well seasoned, Coat a baking sheet or glass pan with olive oil. Next, you are going to place about 12 gluten free corn tortillas on a plate and microwave them for 1 -2 minutes to soften them. Depending on the amount of meat that you are using, you may need to use more or less.
To assemble, place about 2 1/2 tablespoons of meat in the center of a tortilla and top with a dairy free cheese if desired. The amount of filling will depend on the size you would like your taquitos to be. Take one corner of your tortilla and tightly roll it upwards and place it seam side down on your baking sheet or in your pan. Repeat with the remaining ingredients.
Brush the taquitos with olive oil or you can spray the top with a gluten free cooking spray. Bake about 7 - 9 minutes on each side or until crispy and golden brown. Flipping them halfway through will yield a more evenly textured taquito.
Once your taquitos are done, they will be very hot. Let them sit for five minutes before serving. There are a variety of things you can use to dip these in: guacamole, salsa, salsa verde, refried beans, or a dairy free sour cream. These are terrific when served with a salad. I hope you enjoy and have a terrific gluten and/or dairy free Cinco de Mayo!
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