Baked Shredded Beef Taquitos

• 1½ lbs. of chuck roast
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin powder
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste
• 1 tbsp olive oil
• 2 cups of beef broth
• 1 (7-oz) can of whole green chiles, reserve the juice
• 4-5 cloves of chopped garlic

Cilantro Lime Sour Cream:

• 1 cup of sour cream
• 1 tbsp sweet yellow onion, finely chopped
• 4 tbsp fresh cilantro, finely chopped
• Juice & zest of one lime

Baked Taquitos:

• Corn Tortillas
• Sharp cheddar cheese, shredded
• Shredded beef
• Avocado cooking spray

Other Dip Options:

• Guacamole
• Salsa

How to Make Baked Shredded Beef Taquitos:

Preheat oven to 275 degrees.

Prepare the shredded beef by heating the olive oil in a Dutch oven.

Combine seasonings and rub them onto the meat thoroughly. Sear the meat in olive oil on all sides.

Add beef broth, green chilies, reserved green chile juice, and chopped garlic.

Cover the Dutch oven and place it in the oven to cook 4-5 hours, until the beef shreds easily.

Check on the roast every couple of hours to make sure there is plenty of liquid; if it’s low, add more broth.   Side Note: You can also cook this dish on the stovetop or in a crock-pot.

Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary. Set aside and let cool.

Meanwhile, make the cilantro-lime dipping sauce by combining the sour cream, onion, garlic, cilantro, and lime juice & zest.  Cover and refrigerate until needed.

Prepare the baked taquitos by preheating the oven to 425 degrees. Coat a baking sheet with avocado cooking spray.

Wrap corn tortillas in damp paper towels and microwave them for 1 minute to soften and make them pliable.

Place a bit of shredded cheese in the center, then top with shredded beef, then roll.

Place them seam-side down on a baking sheet that’s been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each with avocado cooking spray.

Cook the taquitos by placing them in the oven and baking for 5-6 minutes, then turn over and bake for an additional 5-6 minutes, or until golden brown and crispy.

Serve immediately with cilantro lime dipping sauce, guacamole, and salsa, if desired. Enjoy.

Baked Shredded Beef Taquitos

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Prep Time: 20 minutes minutes

Cook Time: 4 hours hours 30 minutes minutes

Total Time: 4 hours hours 50 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven
• Baking Sheet

Ingredients

Shredded Beef Ingredients:

• 1½ lbs. of chuck roast
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin powder
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tsp dried oregano
• Sea salt and freshly cracked black pepper to taste
• 1 tbsp olive oil
• 2 cups of beef broth
• 1 7-oz can of whole green chiles, reserve the juice
• 4-5 cloves of chopped garlic

Cilantro Lime Sour Cream:

• 1 cup of sour cream
• 1 tbsp yellow onion finely minced
• 4 tbsp fresh cilantro finely chopped
• Juice & zest of one lime

Baked Taquitos:

• Corn Tortillas
• Sharp cheddar cheese shredded
• Shredded beef
• Avocado cooking spray

Other Dip Options:

• Guacamole
• Salsa

Instructions

• Preheat oven to 275 degrees.
• Prepare the shredded beef by heating the olive oil in a Dutch oven.
• Combine seasonings and rub them onto the meat thoroughly. Sear the meat in olive oil on all sides.
• Add beef broth, green chilies, reserved green chile juice, and chopped garlic.
• Cover the Dutch oven and place it in the oven to cook 4-5 hours, until the beef shreds easily.
• Check on the roast every couple of hours to make sure there is plenty of liquid; if it's low, add more broth.   Side Note: You can also cook this dish on the stovetop or in a crock-pot.
• Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary. Set aside and let cool.
• Meanwhile, make the cilantro-lime dipping sauce by combining the sour cream, onion, garlic, cilantro, and lime juice & zest.  Cover and refrigerate until needed.
• Prepare the baked taquitos by preheating the oven to 425 degrees. Coat a baking sheet with avocado cooking spray.
• Wrap corn tortillas in damp paper towels and microwave them for 1 minute to soften and make them pliable.
• Place a bit of shredded cheese in the center, then top with shredded beef, then roll.
• Place them seam-side down on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each with avocado cooking spray.
• Cook the taquitos by placing them in the oven and baking for 5-6 minutes, then turn over and bake for an additional 5-6 minutes, or until golden brown and crispy.
• Serve immediately with cilantro lime dipping sauce, guacamole, and salsa, if desired. Enjoy.

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