Ingredients
Shredded Beef Filling
- 1 tablespoon olive oil
- ½ cup onion, minced
- 2 cups Mexican shredded beef, drained (about 1 pound cooked beef)
- 4 ounces canned green chiles, un-drained (fire roasted recommended)
- 2 cups finely shredded cheese (about 4 ounces, Monterey Jack cheese suggested)
- ¼ teaspoon salt, or to taste
Shredded Beef Taquitos
- Oil cooking spray, or oil for brushing
- 20 corn tortillas (6-inch size; Mission Super Soft Yellow corn tortillas recommended)
Instructions
- Prepare the Shredded Beef Filling: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the minced onions and sauté for about 2 minutes until softened. Add the shredded beef, canned green chiles with juice, and salt. Cook for 7 to 10 minutes, stirring occasionally, until most of the liquid has evaporated, allowing the mixture to dry out slightly. Remove the skillet from heat and let the mixture cool enough to handle. Once cooled, stir in the shredded cheese until evenly combined.
- Preheat the Oven: Set your oven to 400ºF (204ºC). Meanwhile, line an extra-large baking sheet with foil and generously spray the foil with cooking spray or brush with oil to prevent sticking.
- Soften the Tortillas: Arrange 12 corn tortillas in a single layer on the prepared baking sheet. Spray the top side of the tortillas generously with cooking spray or brush with oil. Bake for 4 minutes to soften the tortillas, making them pliable for rolling.
- Stack and Flip the Tortillas: Remove the softened tortillas from the oven and stack them on top of each other. Flip the stack so the sprayed sides face down. This stacking method helps keep the tortillas moist and pliable while you fill and roll them.
- Fill and Roll the Taquitos: Using about 2 heaping tablespoons of the shredded beef mixture, place it near the bottom third of each tortilla. Using a cookie scoop or spoon makes this easier. Roll the tortilla tightly around the filling and place it seam side down on the baking sheet. Leave a small space between each rolled taquito to ensure even baking.
- Bake the Taquitos – First Side: If the taquitos look dry, lightly spritz them with cooking spray. Bake the taquitos on the baking sheet for 15 minutes to start crisping the exterior.
- Bake the Taquitos – Flip and Finish: Remove the tray from the oven, carefully flip each taquito to the other side, and bake for an additional 10 minutes. Bake until the taquitos are lightly browned and crispy on all sides.
- Repeat if Necessary: Repeat the softening, filling, rolling, and baking process with the remaining tortillas and beef mixture. You can heat additional tortillas while rolling the first batch to save time. Optionally, bake all taquitos simultaneously if your oven and baking sheets can accommodate.
- Serve: Serve the crispy shredded beef taquitos warm with homemade guacamole, hot sauce, and your favorite toppings like shredded lettuce, extra shredded cheese, diced tomato, and Healthy Mexican Crema for a delicious and satisfying meal experience.
Notes
- To save time, you can skip cooking down the beef mixture, but cooking helps reduce liquid for better texture and prevents soggy taquitos.
- If using flour tortillas instead of corn, warm them well before rolling to prevent cracking.
- Use oil spray or brush oil on tortillas to ensure crispiness without deep frying.
- Leftover taquitos can be refrigerated and reheated in the oven for best crisp texture.
- For added flavor, try serving with your favorite salsa, sour cream, or chopped fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
