These beef taquitos are easy to make with seasoned shredded beef, cheese and corn tortillas. They can be baked or fried for a delicious Mexican dinner any night!
For serving: pico de gallo, guacamole, sour cream, cilantro
Instructions
Cooking beef
Place the chuck roast into an Instant Pot (I'm using a 6 quart). You can sear the sides on sauté mode if desired. Then pour water into the pot and sprinkle the salt and chili powder on top. Then drizzle over the salsa verde.
Place the lid on top and seal the valve. Cook on high pressure for 60 minutes. Once the time is up, allow the steam to naturally release (about 10 minutes).
Remove roast from the Instant Pot and discard any fat. Shred the meat with two forks and then place back in the pot. Turn to warm until ready to serve.
Remove about a cup of liquid (save the broth if desired) and then place the beef back into the Instant Pot and stir together. Place lid on until ready to serve.
Assembly
Place 1" of oil in a skillet and heat to 350°F. Wrap the tortillas in a damp paper towel and then microwave for 1 minute.
Add a Tablespoon of cheese to the center of the tortilla if desired. Then add about 2 Tablespoons of the beef on top. Be careful not to overfill or the tortillas will break.
Wrap the tortillas and then thread a toothpick through the center to hold the tortilla. If the tortillas are breaking, warm them in the microwave again to keep them pliable.
Place taquitos in the hot oil, 3-5 taquitos at a time. Cook until browned, flipping occasionally. Turn down the heat if they are browning too fast.
Remove taquitos and place on a plate lined with paper towels.
Serve topped with your favorite toppings such as cheese, guacamole, sour cream and pico de gallo.
Notes
Slow cooker: The meat can also be made in the slow cooker. You'll only need 1/2 cup liquid for the slow cooker. Add all the ingredients and cook on low for 8-10 hours or until it easily shreds.Baking instead of frying: Preheat the oven to 425°F. Place taquitos on a baking sheet with seams facing down. Spray with olive oil and sprinkle with a little bit of salt. Bake for 15-20 minutes, or until the shells are crispy.Storage: Store in a covered container in the refrigerator for 3 days. Or place in a zip top bag to freeze for 3 months. When ready to use, place in the refrigerator on a plate to thaw overnight. Reheat in the oven at 250°F for 5-10 minutes.