Thursday, May 7, 2009

Shredded Beef Taquitos

I love to order these when we go out to a Mexican restaurant, but I have never before attempted to make them at home. When I saw them on the blog, For the Love of Cooking, I knew that they were going straight on my next menu. I'm not quite sure why mine don't look half as nice as Pam's. Her photo looks beautiful, with picture perfect rolls. . . mine look a bit messier! They tasted wonderful though. More importantly, the house smelled incredible as the meat cooked!

Shredded Beef Taquitos
For the beef:

1 1/2 pounds of round roast
1-7 ounce can of whole green chiles reserve the juice
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon 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 onto the meat thoroughly. Sear the meat in the 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 stove top or in a crock-pot. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

To make Baked Taquitos:
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 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.

Source: For the Love of Cooking


  1. Oh, I think they look gorgeous.. You did a fantastic job. I saw these on Pams site also, she has awesome stuff. They are on my to do list also!

  2. Here's my big question! Do you think I could substitute flour tortillas for the corn? I don't know why, but I don't care for corn tortillas at all! The meat mixture itself sounds wonderful--I think Marcus would even enjoy just eating that on tortillas!

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  4. Sorry, my computer messed up my last post.

    Thanks for the recipe. I never bothered trying to look for a recipe for this dish before because I always assumed I would be allergic to it, but I'm happy to see that I'm not allergic to any of it.

  5. Yum, we love taquitos!!! I've never made them at home before. Guess it's time to get brave, huh?! ;) This looks like a great recipe to try! Thanks for sharing :o)