These pockets of goodness, morsels of warm delight, oh my goodness is all I can say! Sometimes the best recipes and creations come by happenstance. Such is the case with these.
So I did what I normally do on taco nights. I buy my ground meat and make a big batch of taco meat to have for everyone to eat as they please. I get crunchy shells, corn tortillas, flour tortillas, provolone cheese to make THESE No Carb Taco Shells, and of course all the fixings that go along with the tacos. There’s lettuce for those of us who want a taco salad, pico de gallo, avocados, guacamole, black olives, and of course, lots of shredded cheese.
So I got all this together and like I normally do, spread it all out and everyone makes what they make for themselves. Turns out my son didn’t want one of those “basic” options I threw out there. Oh no, he wanted his favorite Taquitos. So I gracefully obliged, as I had all the ingredients and they’re super easy to whip up. So I did.
The one other thing I had done that day was bought refrigerated biscuits at the store, something I never do. I saw a recipe on one of those Tasty videos scroll through on my Facebook feed so I decided to buy them. Side note, I never buy any of the refrigerated dough things. Not that there’s anything wrong with them, but I just generally try to avoid buying anything doughy. HA!
So as I got that wild momma creative chef hair, I pulled them out and decided to use them. And they were INSANE GOOD!
- taquito filling (recipe found HERE)
- Grands flaky biscuits
Lightly flour your counter space/work surface. Flatten out each biscuit. Take a knife and slice in half down the middle so you have 2 halves. Each half will make one pocket.
Take a little less than a teaspoon of the meat filling mixture and put on one-half of the halves. Fold the other half over and press to seal with your finger or the edges of the fork. Place on a baking sheet lined with parchment paper. Continue with the rest of the biscuits. Roll/press out to flatten. Slice in half. Spoon the meat filling onto the dough. Foldover and seal.
Bake 350 until golden, about 15 minutes.
That’s it! Not rocket science whatsoever. Call them empanadas? I like to call mine Taquito Pockets because they seem like little pockets of Taquito goodness.
Tell me if you make them and what reaction you get out of your gang. Mine obsess over them!