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
1/4 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
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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