Shredded Beef and Sweet Potato Baked Taquitos
We were heading to a friend’s house to celebrate his birthday. His wife wanted me to bring Taquitos to pair with the Tortilla Soup she was making. I decided to make the taquitos using ingredients and flavors from one of the birthday boy’s favorite dishes I made for him last spring, my Shredded Beef and Sweet Potato Stuffed Chiles. The beef turned out AMAZING – it was so tender, juicy, and flavorful. I loved the spicy beef with the sweet potatoes and the salty cotija cheese all wrapped up in the crisp corn tortilla. I served these taquitos with salsa and sour cream. They paired nicely with the soup and made the birthday boy and his wife happy.
Shredded Beef and Sweet Potato Baked Taquitos:
- 1 tbsp olive oil
- 1 1/2 lbs of lean chuck roast
- Chili powder
- Cumin powder
- Dried oregano
- 5-6 cloves of garlic, chopped
- 2 Anaheim peppers
- 1-2 cups of beef broth
How to Make Shredded Beef
Side Note: I didn’t measure the seasonings, I just sprinkled them all over the entire roast.
Preheat oven to 300 degrees.
Heat olive oil in a Dutch oven.
Sprinkle the seasonings all over the roast, to taste. Sear the meat in olive oil on all sides.
Spread the Anaheim peppers and garlic around the roast; add beef broth to the Dutch oven then cover pan and place into the oven. Cook 3-4 hours until the beef shreds easily. Check on roast every hour 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 with two forks and mix it into the remaining liquid. Taste and re-season if necessary. Set aside and let cool.
How to Make Shredded Beef and Sweet Potato Baked Taquitos
- Corn Tortillas
- Olive oil
- 1 sweet potato, peeled and diced into small cubes
- Shredded beef
- Cotija cheese
- Olive oil cooking spray
- Sour cream
Preheat the oven to 425 degrees.
Add the olive oil to a small skillet over medium heat; add the diced sweet potato and cook for 8-9 minutes or until tender and golden brown. Remove from heat and set aside.
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, add some sweet potato and a sprinkle of cotija cheese 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.
Place into the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown. Serve with a side of salsa and sour cream. Enjoy.
I love your blog – this one looks great! Thanks!
Looks delicious as always, Pam. Its been decided Im cooking mexican this weekend!
Super Yum! May I ask about the tortillas you're using? I tried your chicken and sharp cheddar taquitos (the filling was excellent by the way!!) but I used thin corn tortillas and got poor results. The edges on the tortilla weren't tender…okay, actually they'd darn near break a tooth. And they didn't stay in place. Perhaps not wrapped tightly enough?
These were delicious. Thank you for, yet another, great recipe.
I look forward to trying this recipe. Is there a particular brand of corn tortillas you recommend? I used two different brands on a different tacquito recipe last night and the tortillas just cracked when I rolled them. Now, the recipe did not involve softening the tacos first so I might have better luck with your method.
I use Mission corn tortillas but they will crack too if you don’t heat them a little before use.