Oven-Fried Beef Taquitos from Martha Stewart & Marley Spoon
Here at my Bedford, New York farm, everyone loves Martha Stewart & Marley Spoon!
Yesterday, while I was busy with meetings, podcasts, and television appearances in New York City, my housekeeper, Enma Sandoval, prepared another great dish from our time-saving meal kit delivery service - Oven-Fried Beef Taquitos with Tomatillo Salsa & Jalapeños. We test as many recipes as possible here at my farm to ensure we're sharing the best ones with all of you. The taquitos were a huge success! Plus, just as promised on the recipe card, the entire dish was done in less than 40-minutes. Martha Stewart & Marley Spoon features so many inspiring recipes and cooking ideas, and you can customize the menu and choose the recipes that best fit your tastes. Please go to the website for more information on how you can subscribe today!
Enjoy these photos.
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- Here is the recipe card for our Oven Fried Beef Taquitos. Every Martha Stewart & Marley Spoon kit comes with this large recipe card complete with a photo of the finished dish on one side…
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- … And on the other, the complete how-to, step-by-step instructions and detailed photos to match. These photos help so much when preparing any meal – we make sure there are only six main steps for every dish. We work hard to develop every Martha Stewart & Marley Spoon meal kit recipe so it is time-saving, easy to make, and most of all delicious.
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- To start, Enma removes and discards the husks from the tomatillos, halves them, and then coarsely chops them into cube-sized pieces. Tomatillos, sometimes called Mexican husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. They are more acidic and less sweet than regular tomatoes, and are perfect for making the salsa in this recipe.
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- Next, she coarsely chops the cilantro leaves and stems.
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- She also finely chops the onion.
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- This is called “mis en place” – a French culinary phrase meaning “putting in place” or “gather”. It refers to the setup required before cooking, and is often used in professional kitchens to mean organizing and arranging the ingredients.
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- Here, Enma thinly slices the jalapeños and then finely chops one tablespoon.
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- The next step is to start cooking the filling for the taquitos. Enma heats a tablespoon of oil in a large skillet over a medium-high flame and adds all but 1/4 cup of the chopped onions.
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- Once the onions are cooked and a little browned, she adds the beef and breaks it up into large pieces.
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- Enma then adds the pre-portioned taco seasoning. Everything is pre-portioned and added, so there is no rushing to the store to buy last minute ingredients. All one has to have on hand – salt, pepper, olive oil, eggs, and milk if needed.
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- The meat is cooked through until brown and then seasoned with salt and pepper to taste.
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- Meanwhile, Enma separates the tortillas on a baking sheet…
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- … And then spoons about three tablespoons of the beef and onions mixture onto one end of each tortilla.
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- Each one is topped with shredded cheddar-jack cheese – also pre-portioned and provided.
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- Here, Enma rolls each taquito tightly and places them seam side down on one oiled baking sheet ready for the oven.
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- Here, Enma shows how they look after they are rolled.
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- Each one is generously brushed with oil. On the baking sheet, they can be pretty close together – just don’t let them touch or they may stick together.
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- They’re placed into a pre-heated 425-degree Fahrenheit oven until they are all golden brown and crisp. The range is about 15-20 minutes because ovens vary so much, so keep an eye on them while they cook.
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- In a skillet, Enma heats up another tablespoon of oil and adds the chopped jalapeños and tomatillos, using a fork to mash the ingredients so they all reduce. Do this until everything is softened and lightly browned. She also adds a teaspoon each of salt and sugar and stirs in half of the cilantro.
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- 17 minutes later, the taquitos look just perfect fresh out of the oven.
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- In a small bowl, Enma thins the sour cream with a teaspoon of water and mixes it with salt and pepper.
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- Finally, she tops the warm taquitos with the tomatilla salsa, sour cream, remaining onions, cilantro, and the sliced jalapeños – nothing is wasted.
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- Here is how they look next to the photo on the recipe card – perfect.
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- Enma left a couple taquitos for me to enjoy when I returned home, but all the rest were completely devoured. My hardworking crew loved every bite and wanted more. Every meal is made for two or four servings. I am sure we will choose this one again the next time it’s on the menu. If you haven’t yet tried it, please go to the website and learn how you can subscribe to this delicious service. Martha Stewart & Marley Spoon… it’s a good thing.
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