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Shredded Beef Baked Taquitos

Shredded Beef Baked Taquitos

These shredded beef baked taquitos are perfectly crispy and packed full of flavor.

Course Appetizer, Main Course
Cuisine Mexican Inspired
Keyword Taquitos
Prep Time 20 minutes
Cook Time 20 minutes
Slow Cooker Cooking 6 hours
Total Time 6 hours 40 minutes
Servings 24 taquitos
Author Heather @ thecookstreat.com

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

  1. 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. 

  2. Preheat oven to 425 degrees F. Prepare a half baking sheet by spraying with cooking spray or line with parchment paper.

  3. 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.

  4. 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). 

  5. 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.

  6. 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.