These easy oven baked taquitos with steak, corn and HERDEZ® Guacamole Salsa is a terrific way to use leftover steak or chicken to make a delicious appetizer or meal. This post is sponsored by Herdez® Brand.
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, vibrant flavors, lots of avocado and everything from street tacos to seafood.
Dinner event with Chef Marcela
I was beyond thrilled when HERDEZ® Brand invited me for a cooking demo 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.
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, and how 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, so why not it?
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.
Herdez guacamole sauce recipes
The dinner hosted by Chef Marcela was sponsored by HERDEZ® 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. She explained how she used the guacamole salsa as a condiment and as a marinade.
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.
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!
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.
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.
Ingredients for baked taquitos
A few days later, I decided to make these baked taquitos for my family using some leftover steak, corn and HERDEZ® Guacamole Salsa. You can make baked taquitos with either flour or corn tortillas. I have done it with both as Middle Child prefers corn tortillas and the rest of us like flour.
You can adjust the stuffing to your personal taste. You can use leftover chicken, steak or pork like, Chef Marcela’s Tacos de Adobada. Along with the meat I added leftover roasted corn, green onions, cilantro and shredded cheese. The cheese can be cheddar, monterey jack or a combination of Mexican cheeses.
How to make baked taquitos
Once the filling is combined and ready, it is time to stuff them. Whether you use flour or corn tortillas, you want to fight the urge to over stuff your taquitos. I am always guilty of this! As the taquitos bake, the tortillas harden and the stuffing expands and heads out towards the openings. If you overstuff the taquitos, this means that a lot of the stuffing falls out of the taquito.
Do roll the taquitos tightly, but be careful not to tear the tortillas. Lay them on a baking sheet and spray them non-stick cooking spray and sprinkle with a little bit of salt. These baked taquitos only take about 15 minutes to crisp up. Check on them after 10 minutes to make sure they are not burning too quickly.
What to serve with baked taquitos
I really fell in love with HERDEZ® Guacamole Salsa. It 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. I especially love it over my scrambled eggs.
Serve the taquitos on a bed of shredded lettuce with some pico de gallo and fresh cilantro. You can also serve these baked taquitos with guacamole or some white queso. So next time you have some leftover carne asada, you definitely need to make a batch of baked taquitos!
- 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 chopped fresh cilantro
- 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
- Preheat oven to 425ºF. Lightly coat baking sheet with non-stick cooking spray.
- In a small bowl combine steak, cheese, corn, green onions, 2 TBS cilantro, cumin, garlic powder and 1/4 tsp kosher salt.
- Layout tortillas on your work surface.
- 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.
- 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.
- Spray taquitos with non-stick spray and sprinkle with 1/4 tsp kosher salt.
- Bake for 15 minutes or until taquitos are crisp and golden brown. Remove from oven and let cool slightly before serving.
- Top with shredded lettuce, tomatoes, red onions and 1/4 cup chopped cilantro.
Serve with guacamole, sour cream, salsa, or HERDEZ® Guacamole Salsa.
Serving Size:1 taquito
Amount Per Serving: Calories: 2636 Total Fat: 118g Saturated Fat: 50g Trans Fat: 1g Unsaturated Fat: 54g Cholesterol: 358mg Sodium: 4141mg Carbohydrates: 260g Fiber: 21g Sugar: 13g Protein: 133g