2 ½-3 pound beef roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons olive oil
1 medium onion, chopped
2 ½ cups low-sodium beef broth
2 cups Monterey jack cheese, grated
½ cup picante sauce
¼ teaspoon onion powder
¼ teaspoon garlic powder
Vegetable or canola oil
Sprinkle the roast all over with 2 teaspoons kosher salt and 1 teaspoon of black pepper. Coat in flour and shake off any excess. Heat the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until lightly browned on all sides, about 4 minutes. Transfer the roast to a slow cooker, add the onion and beef broth. Cover and cook on medium to low for 5-6 hours until tender.
Remove the roast and shred with a fork. Place the meat into a large bowl and add the cheese, picante sauce, onion powder and garlic powder. Mix well.
Place 1 ½-2 tablespoons of the meat mixture in the center of each tortilla lengthwise and roll up.
In a large skillet heat the oil over medium-high heat. Cook the taquitos until golden brown, drain on paper towels.
Serve with fresh salsa and my homemade guacamole.