Monday, September 20, 2010

Baked Shredded Beef Taquitos

 Shredded Beef Taquitos

  • 1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
  • 1 7 oz can of whole green chiles reserve the juice
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 4-5 cloves of chopped garlic
  • 1-2 cups of beef broth 
  • 6-10 Corn tortillas


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.
Preheat oven to 425 degrees F.

Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of beef up in the tortillas. Place seam side down and bake 12 minutes.

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