Best 5 Shredded Beef Taquitos Recipes

NO FUSS SHREDDED BEEF TACOS

Steps:

• Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
• Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
• Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
• Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

SHREDDED BEEF TAQUITOS

Steps:

• Sear beef on all sides and put in crock-pot with onion soup mix, water, and hot sauce. Heat on low for 8-10 hours. Remove beef from crock-pot and shred. Soften corn tortillas in oil and let drain on paper towels. Add a little cheese and beef to each tortilla and roll up (remember to add cheese first, THEN beef.. that way the cheese won't melt out). Place taquitos seam-side down on a lightly greased cookie sheet at 400-degrees for 6-8 minutes. Turn taquitos once and bake for another 5-6 minutes or until taquitos are nice, golden brown, and slightly crispy (you could also deep fry them if you'd rather). Serve with sour cream, salsa and/or guacamole.

BEEF TAQUITOS

Steps:

• Place the roast in a crock pot. Add the garlic cloves, onion, bouillon cubes, and cover the roast with water. Cook on high for 6 hours. Once the roast is cooked and fork tender cool the roast until cool enough to handle and set aside.
• Heat the oil in a saute pan on medium heat.
• While the oil is heating you can start to assemble the meat for the taquitos.
• Place the shredded meat, shredded cheese, and green chiles in a large bowl and toss to combine.
• Now that your oil is heated add one tortilla at a time into the hot oil for 20 seconds on each side to "soften" the tortilla. As each tortilla is softened place them on a plate stacked on top of each other.
• Once you have about 40 tortillas "softened" you can start preparing the taquitos.
• Line an aluminum pan with wax paper to place your prepared taquitos on.
• On a seperate plate, place two tablespoons of the meat mixture in the middle of a "softened" tortilla in the shape of a line going all the way across the tortilla. Gently fold one side of the tortilla over to meet the other side (it doesnt have to line up exactly. Carefully and tightly roll the tortilla into the shape of a cigar. Place the taquito seam side down on the wax paper lined pan.
• Continue to roll the remaining tortillas. If there is leftover meat soften more tortillas to continue rolling taquitos until all the meat is gone. Cover the taquitos with plastic wrap and place the pan in the freezer for 4 hours.
• If you are ready to prepare them you can bake them on an ungreased baking sheet for 11 minutes on 400 degrees or dry them in a pan on medium high for 2 minutes each side in two cups of oil. To keep them frozen simply take them from the pan and put the taquitos in a ziploc bag to prevent them from getting freezer burn. They freeze for up to one month.

SHREDDED BEEF FOR TACOS OR TAQUITOS

Steps:

• Place meat in pressure cooker.
• Add water, 2 onions cut in half, garlic cloves and beef bouillon.
• Cover and cook for 25 minutes after it reaches full pressure.
• Take off flame and let cool. Open pot when pressure has gone down.
• Remove meat to cutting board to cool off (reserve broth for other uses).
• While meat is still warm, slice meat across the grain in narrow slices. Meat will shred easily.
• Put meat in large bowl or pot. Add the salsa casera, 1 finely diced onion, and cilantro. Mix well.
• (If you can't find salsa casera, you can use salsa mexicana in the 8 oz can, made by Embasa or Herdez brands).

QUICK BEEF TAQUITOS

Steps:

• Heat oil in a skillet over medium-high heat.
• Combine roast beef, pepper jack cheese, and green chilies in a bowl. Use a fork to break up the beef and mix ingredients.
• Fry tortillas in hot oil just long enough to soften, just a few seconds; drain on a plate lined with paper towels.
• Begin spooning beef mixture into tortillas making a line down the middle of the tortilla. Roll tortilla around the filling and place in frying pan with the edge of the rolled tortilla facing the bottom of the pan. Cook until the tortillas are completely browned, 5 to 8 minutes per side. Drain again on paper towels before serving.