Beef Taquitos

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Beef Taquitos

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

Corn tortillas

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.

 

 

 

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