Overstuffed taquitos with an Irish twist are a great way to use up leftover corned beef
Taquitos are an easy and scrumptious way to use up leftover meat, and with all the corned beef you'll have after St. Patrick's Day, they're the perfect choice to repurpose your holiday eats.
When there's corned beef, you have to have cabbage, right? These taquitos come with shredded cabbage pico de gallo, and if you like, some cubed avocado and lime juice can be added to the mix.
In addition to the tortillas being crispy, so are the edges of the corned beef, which is super tasty.
For a quick and easy guacamole dip, smashed-up avocado can be mixed in with the cabbage pico de gallo. Guac, pico and overstuffed Irish taquitos are so good you may completely forget that they're made with leftovers.
Corned beef taquitos with cabbage pico de gallo recipe
3/4 cup canola oil (amount may vary depending on size of pan)
For the cabbage pico de gallo
To a medium-size bowl, add the onion, tomatoes, jalapeño, cilantro, green cabbage, salt, pepper and lime juice. Mix together, and set aside.
For the taquitos
Heat a medium skillet on medium heat, and add the canola oil.
Using tongs, dip a tortilla into the oil for just a moment, then quickly remove it, and put it on a large plate.
Starting at about 1-1/2 inches from the edge of the tortilla that is closest to you, lay some of the shredded corned beef (about 1/4 cup per taquito) in a horizontal line, with some of the meat extending over both sides of the tortilla.
When the tortilla is cool enough to touch, carefully roll it as tightly as possible. Set aside, and repeat the process with the rest of the corned beef.
In between wrapping the tortillas, add a couple of taquitos to the skillet, leaving enough room to dip the remaining tortillas in the oil (for rolling the taquitos). Watch the oil closely, and if it gets too hot, turn the heat down slightly.
When the bottom sides of the taquitos in the pan turn a golden color, turn them over.
Continue to cook the taquitos until all sides are a golden color.
Remove the taquitos from the skillet, and lay them on a paper towel-lined plate.
Serve while warm with cabbage pico de gallo and avocado (optional).