I bet everyone has their favorite fast food Mexican place and no, I am not talking about Taco Bell, although it can be good from time to time. I’m talking about that little hole in the wall, that may not look like it has good food but it actually does. For me, although some from my hometown of Vancouver may disagree, my favorite little Mexican place growing up was Muchas Gracias. It has since ballooned in the city and is everywhere, but there was only one when I started eating there and I would always get the same thing, rolled tacos. Perfectly crunchy, topped with melted cheese and scoops of guacamole. I still crave them to this day so imagine how bummed I was when I didn’t make it there while I was visiting last weekend. Since I was still craving them, the first thing I did when I got home was make my self some and they turned out perfect. Crunchy and loaded with cheese and guacamole. Mmm…
For the shredded beef in this recipe I did use a slow cooker to cook a 3 lb roast, now that was obviously more than enough to make the 10 taquitos that I made but I refrigerated the left overs and made some delicious sandwiches the next night for dinner. So while I did include the recipe for the shredded beef I used, if you have any left over roast this would be a great use for it.
Shredded Beef TaquitosPrint Recipe
- 1 tablespoon salt
- 1 teaspoons pepper
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 (3.3 pound) beef roast
- 1 tablespoon olive oil
- 3 cups beef broth
- 2 cups water
- 1 onion quartered
- 3 garlic cloves
- 2-3 tablespoons canola oil
- 10 corn tortillas (I used white, but you can use yellow as well)
- 2 cups cooked shredded beef (recipe follows)
- 2/3 cup shredded cheddar cheese
- shredded lettuce
- non-stick spray
In a bowl mix together salt, pepper, chili powder, granulated garlic, cumin and oregano.
Rub mixture all over beef roast to completely coat.
In a large pan heat olive oil. Brown roast on all sides, about 5 minutes per side.
Place in slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours.
Remove from slow cooker and shred.
Preheat oven to 350 degrees. Spray baking sheet with non-stick spray.
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them). Add more oil if needed. Transfer to plate using a paper towel to separate each tortilla.
To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.
Bake in oven for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven.
Top with shredded lettuce and guacamole. Serve with salsa for dipping.
As I said before, this made a lot of meat and I made some awesome sandwiches the next day, be sure to check back on Monday when I share the quick and easy recipe for that. Enjoy!