Baked Shredded Beef Taquitos
We had friends coming for dinner and I wanted to make something tasty and casual. I loved the Shredded Pork Taquitos so much that I thought I would try them with shredded beef. I rolled them a bit smaller than I did the pork and they turned out delicious and much easier to eat. All of the kids and adults loved them. I made homemade guacamole, salsa, and cilantro-lime sour cream for dipping. We served the baked taquitos with a Southwestern salad my friend Kyle brought and it was a perfectly delicious meal.
How to Make Baked Shredded Beef Taquitos:
Shredded Beef Ingredients:
- 1 1/2 lbs of chuck roast (or round roast but won’t be as flavorful)
- 1 (7 oz) can of whole green chiles reserve the juice
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp dried oregano
- 4-5 cloves of chopped garlic
- 1-2 cups of beef broth
Preheat oven to 275 degrees.
Heat olive oil in a Dutch oven. Combine seasonings and rub them onto the meat thoroughly. Sear the meat in olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice, and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid… if it’s low add more broth. You can also cook this dish on the stovetop or in a crock-pot. Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary. Set aside and let cool.
- Corn Tortillas
- Shredded beef
- Olive oil cooking spray
Preheat the oven to 425 degrees.
Wrap corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften.
Place a bit of shredded beef in the center of the tortilla then roll. Place, seam side down, on a baking sheet that’s been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Note: You can also add shredded cheddar cheese or cotija cheese to the taquitos. Be sure to place the cheese on the tortilla first then the meat. It will help keep the cheese from leaking out while baking.
Cilantro Lime Sour Cream:
- 1 cup of sour cream
- 1 tbsp sweet yellow onion, finely chopped
- 4 tbsp fresh cilantro, finely chopped (chop some extra for garnish)
- Juice of one lime
In a small bowl, combine the sour cream, onion, garlic, cilantro, and lime juice. Cover and place in the refrigerator until you need it.
Nice indications on how to make it, they look great and easy to make.
I will be trying this tomorrow in the crockpot for Sunday dinner with the family. Can’t wait to try it. Sound yummy!