Baked Shredded Beef Taquitos

We had friends coming for dinner and I wanted to make something tasty and casual. I loved the Shredded Pork Taquitos so much that I thought I would try them with shredded beef. I rolled them a bit smaller than I did the pork and they turned out delicious and much easier to eat. All of the kids and adults loved them. I made homemade guacamole, salsa and cilantro lime sour cream for dipping. We served the baked taquitos with a Southwestern salad my friend Kyle brought and it was a perfectly delicious meal.



Shredded Beef:

• 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

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.

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.

Dips:

• Guacamole
• Salsa
• Cilantro and lime sour cream (recipe below)

Cilantro Lime Sour Cream:

• 1 cup of sour cream (I use fat free)
• 1 tbsp sweet yellow onion, finely chopped
• 4 tbsp fresh cilantro, finely chopped (chop some extra for garnish)
• Juice of one lime

In a small bowl, combine the sour cream, onion, garlic, cilantro and lime juice. Cover and place in the refrigerator until you need it.

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