These shredded beef baked taquitos are perfectly crispy and packed full of flavor. They are delicious served with guacamole as either an appetizer or Mexican inspired main dish. These beef taquitos can be made with flour tortillas or corn tortillas for a gluten-free version.
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Hola mis amigos!
Cinco de Mayo is tomorrow and I for one am always up for an excuse to make Mexican or latin inspired dishes. It’s one of my favorite kinds of food.
I’ve been making baked taquitos for years. But I really wanted to perfect a shredded beef baked taquito recipe to share with you. After several attempts in the last few months of trying to come up with the perfect recipe, it finally happened this week.
These shredded beef baked taquitos are fantastic. And although I was planning to post these next week I decided to hustle and get it to you the day before Cinco de Mayo because some of you may decide you need to make them for that event. And I would not blame you one bit.
So before diving into the recipe I’ve gotta tell you, it’s been kind of a roller coaster around here the last two weeks.
Last week my right arm was fairly useless thanks to a biking accident where I tore a couple of tendons in my elbow. I wasn’t able to do much cooking, but still managed to pull off that amazing chicken shawarma recipe that I posted Monday. Did you check those out? Oh they are good.
In fact we had them again last night for dinner. I toasted them ahead of time, wrapped them in tin foil and stuck them in a cooler with a warming bag. We pulled them out about 45 minutes later (piping hot) and enjoyed them while we watch my son play soccer. Yum.
And this week I’m out an oven thanks to an electrical fire that burned through one of my heating elements.
Thankfully these beef taquitos still happened this week despite my oven conking out in the middle of the whole experience (did you see my instagram stories about that?). Wow.
I had already slow cooked the beef all day and was just mixing all the fillings in and preheating the oven to bake these guys when the smoke started coming out.
Thanks to my kind neighbors that let me run over and use their oven for a few minutes to bake them, HERE THEY ARE. And I’m so excited to share them with you.
I love so many things about these shredded beef baked taquitos
One of the awesome awesome things is that these taquitos are baked rather than fried. AND they still come out with the lovely crunch and crispness that make taquitos so yummy to eat.
We usually have taquitos for dinner, but I think they technically qualify more as a appetizer. Either way, I serve them with my favorite guacamole as a dipping sauce and you pretty much feel like you’ve died and gone to heaven.
You can make them with either flour tortillas or corn tortillas. The corn tortilla version is actually gluten free as long as your corn tortillas are gf (make sure to check).
Flour tortillas are definitely easier to roll into taquitos than corn. If you are using corn tortillas make sure they are fresh and warmed all the way through before rolling them. Otherwise they have a tendency to split a little.
My children prefer the flour tortillas and my husband prefers the corn. And I honestly like both pretty evenly with maybe a slight preference towards the flour because they are easier to make.
The beef filling is soft and tender with plenty of seasoning that is not hot, but very flavorful. Even my kids that don’t care much for tacos like these. Even though 24 taquitos sounds like a lot, they disappear fast, believe me.
If you do happen to have any leftover, you can always refrigerate or freeze them. They are great leftover. If you have an oven (unlike me at the moment) you can reheat them at 425 degrees F just until they start to crisp up again.
I learned this week that a panini press is a great reheating tool if you just want to warm up a few. Just stick them in there and cook them till they are crispy and warm. Works great.
Okay my friends. I’ll be seeing you. I’ve gotta go do some research on my new oven.
I’d love to hear in the comments any features you like about your oven. Gas/Electric? Convection or not? Etc. Etc.
Have a great weekend!
Shredded Beef Baked Taquitos
These shredded beef baked taquitos are perfectly crispy and packed full of flavor.
Ingredients
For Roast:
- 3 pound beef roast any cut
- 3 teaspoons garlic powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons ground coriander
- 2 teaspoons chili powder
- ½ teaspoon chipotle
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Taquitos:
- 2 ½ tablespoons fresh lime juice from the juice of about 1 lime
- ¼ cup finely chopped cilantro
- 4 ounces cream cheese cubed
- 2 cups shredded cheese see note
- 24-26 taco sized flour or corn tortillas see note
- oil for brushing on top
- coarse kosher salt to taste
Instructions
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In a crockpot add beef roast and seasonings (garlic powder, cumin, coriander, chili powder, chipotle, salt, and pepper). Cook on low for 6-8 hours or until beef shreds easily with a fork.
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Preheat oven to 425 degrees F. Prepare a half baking sheet by spraying with cooking spray or line with parchment paper.
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Leaving liquid in pot, shred the beef, removing any excess fat as you shred. Add to the beef, the lime juice, cilantro, cubed cream cheese, and shredded cheese. Mix well.
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Cover 3 or 4 tortillas with a damp paper towel and warm in a microwave for 30 seconds or until they roll easily. Corn tortillas will take slightly longer (maybe 40 seconds).
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Scoop about ¼ cup of the beef mixture and place it across one end of the warmed tortilla. Roll tightly and place on prepared baking sheet (it's okay if they are touching). Repeat with remaining tortillas until all of the beef mixture is used.
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Brush the tops of the rolled tortillas lightly with oil and sprinkle with coarse kosher salt. Bake in preheated oven for about 20 minutes or until tortillas are crispy and lightly brown. Remove from the oven and let rest for a few minutes before serving. Serve with sour cream and/or guacamole for dipping.
Recipe Notes
1. I usually use a mexican blend of cheese with jack and cheddar, but lots of cheese options would work here.
2. This recipe is gluten free if you use gf corn tortillas. Most corn tortillas are gluten free, but always check to make sure.
3. Flour tortillas are definitely easier to roll than corn. If you are using corn tortillas make sure they are fresh and warmed all the way through before rolling them. Otherwise they have a tendency to split a little. My children prefer the flour tortillas and my husband prefers the corn. And I honestly like both pretty evenly with maybe a slight preference towards the flour because they are easier to make.
4. These taquitos freeze well. After baking, cool them completely then pack into freezer bags. To reheat, bake in preheated 425 degree F oven until crispy and warmed through. Or reheat a few at a time with a panini press until hot and crunchy.
5. My favorite way to serve these is with this recipe for the best guacamole.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
