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Baked Shredded Beef Taquitos
Baked Shredded Beef Taquitos have crispy baked corn tortillas wrapped around a zesty shredded beef filling.
Ingredients
2 cups prepared Mexican Shredded Beef
2 tablespoons extra virgin olive oil
1/2 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
1/2 cup beef stock or broth
1/2 cup Southwestern Red Chile Sauce or Enchilada Sauce
1/4 cup peanut oil
16 corn tortillas
1/2 cup fresh cilantro coarsely chopped
1 4-ounce can chopped green chiles
1 cup Montery jack cheese, shredded
1 1/2 cups sharp white cheddar cheese, shredded
For serving, more Enchilada Sauce
Instructions
- 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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