One of my favorite things to order at a Mexican restaurant is taquitos, just like these shredded beef taquitos. I love the contrast of the tender meat filling with crisp corn tortilla.
This filling for these taquitos only takes a few ingredients, but it is full of flavor. It all cooks in the slow cooker to produce a tender, flavorful beef filling. It is perfect when wrapped in that crisp crunchy corn tortilla.
Enjoy these topped with salsa and sour cream and eaten with a fork. Or eat them by hand dipped in guacamole. No matter how you eat them, you will love them.
- 1 lb beef stew meat cut in 1-2 inch chunks
- 1 cup chopped tomatoes
- 2 chopped jalapeños (I remove the seeds for less heat)
- 1 tsp salt
- 1 dozen corn tortillas
- 1 dozen toothpicks
- canola oil for frying
- desired toppings such as salsa, guacamole, and sour cream
- In a slow cooker, add beef, tomatoes, jalapeños, and salt. Cover and cook on high for 4 hours. Shed the beef and mix together
- Use a slotted spoon to transfer the shredded beef mixture to a large skillet. Sear the beef over medium heat until any liquid has evaporated, about 5 minutes.
- Wrap two stack of 6 tortillas in a packet of aluminum foil and put in a 350 degree oven for 15-20 minutes, until heated through.
- Divide the beef filling among the tortillas. Tightly roll up each tortilla and secure with a toothpick.
- Heat about 1/2 inch of canola oil to 350 degrees in a pan over medium heat. Working in batches, fry the taquitos until golden brown on both sides, about 3 minutes per side. Drain on a paper towel. Remove toothpicks.
- Serve taquitos with desired toppings. serves 4-6.
Recipe adapted from Savory Tooth.