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Baked Steak Taquitos with Corn and HERDEZ® Guacamole Salsa

These easy oven baked steak taquitos are a terrific way to use leftover steak or chicken to make a great appetizer or meal. This post is sponsored by Herdez® Brand.

Baked Steak Taquitos with Corn and HERDEZ® Guacamole Salsa by FamilySpice.com

Because I live in San Diego, I am blessed to be surrounded by the BEST Mexican food. It’s not Tex-Mex, it’s not the food you eat in the desert southwest. It’s Baja style, California-Mex. And I’m totally hooked on it. I grew up in Houston, so I have enjoyed Mexican food most of my life. I graduated from University of Arizona where I was introduced to the chimichanga (in a nutshell, a fried burrito) and a whole other style of Mexican food. But my favorite by far is California-Mex. Fresh ingredients, lots of avocado and everything from street tacos to seafood.

I was beyond thrilled when HERDEZ® Brand invited me for a cooking class and Cinco de Mayo dinner at the home of celebrity chef Marcela Valladolid. If you don’t know, Chef Marcela is currently co-hosting the Emmy Nominated Food Network show The Kitchen and is a co-host on the new spin off show The Kitchen Sink. Chef Marcela just released her 3rd cookbook, Casa Marcela, and it’s absolutely gorgeous. I only knew what I learned online and on tv about Chef Marcela. I was totally ready to enjoy myself and inhale some seriously amazing Mexican food.

Celebrity chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Chef Marcela lives in San Diego. She grew up in Tijuana, Mexico and the magical meals she creates is quintessential Baja Mexican food. Chef Marcela explained how she is always going back and forth between Tijuana and San Diego, that her love for both cities and both countries influences her recipes. When I arrived to her house, it was to celebrate Cinco de Mayo, a very AMERICAN holiday despite what you may have heard. But as Chef Marcela explained, if it celebrates Mexican culture and Mexican food, why not?

Casa Marcela was decorated beautifully for this Cinco de Mayo dinner. Everywhere I turned in her gorgeous yard was something colorful and bejeweled for me admire and photograph. I personally have Mexican Talavera pottery all over my kitchen. I was totally in my happy place.

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

The dinner hosted by Chef Marcela was sponsored byHERDEZ® Brand. I have always loved their salsas and tonight they were featuring their newest product, their Guacamole Salsa. And everything we ate included this salsa.

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Chef Marcela also gave a wonderful cooking demo where she taught us how to make Homemade Tacos de Adobada. This dish is traditionally made with a whole pork shoulder that is slowly roasted all day until falling apart tender. This shortcut version is made with slices of pork shoulder, bacon, a homemade adobo sauce and fresh pineapple. And it only takes about 45 minutes to cook in your oven. My fellow bloggers and I assisted Chef Marcela in the food prep, and it really is quite easy to assemble and make. You can find the full recipe here for Chef Marcela’s Homemade Tacos de Adobada.

Cooking demo with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Topped with HERDEZ® Guacamole Salsa and my mouth was in heaven! The meat was melt-in-your-mouth tender and BURSTING with flavor. The bacon provides the fat and flavor that the thinly sliced pork is missing. The smoky chiles coupled with the pineapple was perfect. The HERDEZ® Guacamole Salsa was the perfect topping to this taco. My friend Maggie/Mama Maggie’s Kitchen proclaimed that it was even better than the street tacos she gets in Tijuana. I was too busy savoring my taco so I grunted in agreement!

Homemade Tacos de Adobada by Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

You can watch the demo here:

The food didn’t stop there. We enjoyed more for dinner, including salmon baked with HERDEZ® Guacamole Salsa and Mexican corn, which was served in a cup with the kernels cut off the cob. And it didn’t stop there. Dessert was silky smooth flan, homemade popsicles and s’mores.

Street Tacos and Corn by Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Silky Flan by Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Cinco de Mayo Dinner with Celebrity Chef Marcela Valladolid - FamilySpice.com #HerdezAtCasaMarcela

Chef Marcela is as bubbly, vibrant and gracious in person as she is on television. She made all of us feel at home, like we were all part of her family. And everyone from HERDEZ® Brand was nice and provided us with Chef Marcela’s cookbook and lots of treats to take with us. I came home to my husband and kids and gushed about my marvelous evening and all the deliciousness I indulged in. Everyone was jealous.

Baked Steak Taquitos with Corn and HERDEZ® Guacamole Salsa by FamilySpice.com

A few days later, I made these Baked Steak Taquitos for my family using some leftover steak and HERDEZ® Guacamole Salsa. We prefer flour tortillas to corn, but I did stuff the taquitos with leftover roasted corn, green onions, cilantro and cheese. The taquitos did not last long and were eaten up quickly. They were so popular with my crew that I made it again this week. Something tells me that these baked steak taquitos will become a regular staple in our menu. You can even use leftover chicken or even carne asada.

Baked Steak Taquitos with Corn and HERDEZ® Guacamole Salsa by FamilySpice.com

HERDEZ® Guacamole Salsa is a mix of tangy, creamy avocado with the bite of salsa. It makes a wonderful dip for your taquitos or to drizzle over your tacos and other Mexican food fare. And as Chef Marcela demonstrated with her salmon, it makes a delicious marinade, too. I used it as a dipping sauce, but if you can also mix it in with the steak and corn and include it in your taquito filling.

Baked Steak Taquitos with Corn and HERDEZ® Guacamole Salsa by FamilySpice.com

Baked Steak Taquitos with Corn and HERDEZ® Guacamole Salsa

Author:

Laura Bashar | Family Spice

These easy oven baked steak taquitos are a terrific way to use leftover steak or chicken to make a great appetizer or meal.

Ingredients:

  • 1 cup diced leftover steak
  • 1 cup shredded cheddar cheese or Mexican cheese blend
  • 3/4 cup corn kernels
  • 2 green onions, diced
  • 2 TBS fresh cilantro, chopped
  • 1/4 tsp cumin
  • 1/4 tsp chile powder
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt, divided
  • 8 6-inch flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped red onions
  • 1/4 cup chopped cilantro

Directions:

  1. Preheat oven to 425ºF. Lightly coat baking sheet with non-stick cooking spray.
  2. In a small bowl combine:
    • 1 cup diced leftover steak
    • 1 cup shredded cheddar cheese or Mexican cheese blend
    • 3/4 cup corn kernels
    • 2 green onions, diced
    • 2 TBS fresh cilantro, chopped
    • 1/4 tsp cumin
    • 1/4 tsp chile powder
    • 1/4 tsp garlic powder
    • 1/4 tsp kosher salt
  3. Layout on your work surface:
    • 8 6-inch flour tortillas
  4. Starting with one tortilla, lay it flat and arrange 1/4 cup of steak mixture in a line across down the center. Roll tortilla tightly around the filling so it is snug. Lay it seam-side-down on the prepared baking sheet.
  5. Prepare the remaining tortillas the same way. Place them on the prepared baking sheet, leaving some space between each taquito so all sides will bake evenly.
  6. Spray taquitos with non-stick spray and sprinkle with:
    • 1/4 tsp kosher salt
  7. Bake for 15 minutes or until taquitos are crisp and golden brown. Remove from oven and let cool slightly before serving.
  8. Top with:
    • 1 cup shredded lettuce
    • 1/2 cup diced tomatoes
    • 1/4 cup chopped red onions
    • 1/4 cup chopped cilantro
  9. Serve with:
    • 1/2 cup HERDEZ® Guacamole Salsa

Notes:

For more kick, add 1/2 cup HERDEZ® Guacamole Salsa to the filling mixture.

Prep Time:

Yield: 8 taquitos

Cook Time:

Total Time:

Disclosure: This post is sponsored by HERDEZ®. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.

This is a sponsored conversation written by me on behalf of HERDEZ® and WeAllGrow Latina. The opinions and text are all mine.