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.