Shredded Beef Taquitos
Easy shredded beef taquitos are a crowd pleaser. Serve them, loaded with your fave toppings, at parties and your next Taco Tuesday.
Servings 10 Servings
Ingredients
Ingredients:
- 1 tablespoon salt
- 1 teaspoons pepper
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 3.3 pound beef roast
- 1 tablespoon olive oil
- 3 cups beef broth
- 2 cups water
- 1 onion quartered
- 3 garlic cloves
- 2-3 tablespoons canola oil
- 10 corn tortillas I used white, but you can use yellow as well
- 2 cups cooked shredded beef recipe follows
- 2/3 cup shredded cheddar cheese
- shredded lettuce
- guacamole
- non-stick spray
Instructions
- In a bowl mix together salt, pepper, chili powder, granulated garlic, cumin and oregano.
- Rub mixture all over beef roast to completely coat.
- In a large pan heat olive oil. Brown roast on all sides, about 5 minutes per side.
- Place in slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours.
- Remove from slow cooker and shred.
- Preheat oven to 350 degrees. Spray baking sheet with non-stick spray.
- Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them). Add more oil if needed. Transfer to plate using a paper towel to separate each tortilla.
- To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.
- Bake in oven for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven.
- Top with shredded lettuce and guacamole. Serve with salsa for dipping.
Notes
As I said before, this made a lot of meat and I made some awesome sandwiches the next day, be sure to check back on Monday when I share the quick and easy recipe for that. Enjoy!