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Baked Shredded Beef Taquitos have crispy baked corn tortillas wrapped around a zesty shredded beef filling.Our annual football-watching party will be a small crowd this weekend (just the two of us) – but that doesn’t mean we’re skimping on any of the delicious snacks. I’m very excited to make these Baked Shredded Beef Taquitos for game day! This recipe is a beef version of our popular chicken taquitos – swapping in our Mexican Shredded Beef in the filling for a change of pace.
How do you make them?You’ll start by sauteing strips of red bell peppers, sliced scallions, and minced fresh garlic and jalapenos. Once the vegetables start to soften, add some beef stock, a Mexican red sauce (either our Southwestern Red Chile Sauce or Enchilada Sauce), plus previously-prepared Mexican Shredded Beef. Simmer until heated through, and the sauce begins to thicken. Next, lightly fry some corn tortillas – just enough to soften them and remove their raw flavor. You’ll also shred a combination of Monterey lack and sharp white cheddar cheeses. Plus, chop up some fresh cilantro and a can of green chiles. Then, assemble the taquitos: start by laying a line of cilantro, cheese and chiles down the center of each taquito, then top with the beef mixture. Roll tightly and place seam-side down onto a baking sheet. Bake until crispy on the outside and the cheese is melted on the inside.
Can I make these Baked Shredded Beef Taquitos ahead of time?To avoid a soggy taquito, these are best prepared no more than an hour or so before baking. You can, however, prepare and bake them – then easily reheat on a baking tray in the oven.
How do I serve Baked Shredded Beef Taquitos?We like to serve our taquitos with some enchilada sauce on the side – used as a dipping sauce. But any other Tex-Mex sauce or salsa would also be good. You may enjoy these other Appetizers:
- Buffalo Chicken Dip
- Honey Mustard Soy Glazed Chicken Wings
- Spinach Artichoke Dip
- Ham and Cheese Pinwheels
- Jalapeño Popper Bites
2 cups prepared Mexican Shredded Beef
2 tablespoons extra virgin olive oil
½ large red bell pepper, cut into thin strips
1 small bunch of scallions, sliced
2 teaspoons minced fresh garlic
1 small jalapeno, seeded and minced
½ cup beef stock or broth
¼ cup peanut oil
16 corn tortillas
½ cup fresh cilantro coarsely chopped
1 4-ounce can chopped green chiles
1 cup Montery jack cheese, shredded
1 ½ cups sharp white cheddar cheese, shredded
For serving, more Enchilada Sauce
Preheat oven to 375 degrees F.
Have the 2 cups of shredded beef cooked and standing by.
In a medium to large saute pan over medium heat, add oil and once hot add bell peppers, scallions, garlic and jalapeno and cook for three minutes.
Add stock, red sauce and cooked beef and stir. Simmer uncovered for about 15 minutes until the liquid evaporates and the mixture thickens. Set aside.
While the beef mixture cooks, heat the tortillas by heating a small saute pan over medium high heat.
Once hot, use a pastry brush and brush the pan lightly with the peanut oil. Add one tortilla and heat for about five seconds on each side then remove to a paper towel. Brush the pan again and repeat for the remaining tortillas.
Once all 16 tortillas have been heated and softened, lay out and divide the cilantro, chilis and both shredded cheeses down the center of each.
Then top with the beef and roll each one tight.
Lightly brush a sheet tray with the corn oil and lay two rows of rolled taquitos, seam side down.
Lightly brush the tops with corn oil and bake for 15 minutes. Flip each one over with tongs and bake ten more minutes.
Remove from oven and serve with optional sauce on the side.
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