Beef Taquitos




  • 2 dozen corn tortillas
  • oil for softening tortillas
  • 1 batch, or at least 2 cups, shredded beef filling (see recipe below)
  • 1 small can diced green chiles
  • 2 green onions, finely chopped
  • toothpicks


  1. In medium skillet, heat oil until shimmering. Using tongs, fry tortillas in hot oil until softened. Drain on paper toweling. Combine shredded beef with green chiles and green onions. Season to taste with salt and pepper.
  2. Assemble taquitos by rolling about 1-2 Tablespoons of filling tightly into each tortilla. Secure with a toothpick and set on a tray.
  3. If freezing, flash freeze until firm, but not so firm that you can’t remove the toothpick. If the toothpick gets stuck, that’s fine, but you won’t be able to store them as compactly in your freezer container. Once frozen, pack into freezer containers and store in the freezer.
  4. If baking right away, leave the toothpicks in, and pop into a preheated 475° oven. Bake for about 10-20 minutes, turning at least once.
  5. If baking from frozen, place taquitos seam side down on tray and bake at 475° for up to 25 minutes. Check for crispness.
  6. Remove toothpicks. Serve with sour cream and guacamole.

Shredded Beef Filling

  • 1 Tablespoon olive oil
  • 4 pounds (or so) chuck roast or chuck steak
  • 1 onion, chopped
  • 1 Tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1-3 Tablespoons water


  1. In large skillet heat olive oil until shimmering. Generously salt and pepper chuck roast. Add meat to pan and brown well on each side. Remove to the crockpot.
  2. Add chopped onion to skillet and saute, scraping up bits, until onion is translucent. Stir in chili powder and oregano. Stirring until well combined. Add water to make a paste. Use the larger amount if the mixture is dry. Scrape onion mixture into crockpot.
  3. Set to low and cook all day, about 6-10 hours. Meat will be extremely tender and easily fall apart. Shred by pulling meat apart with two forks or small tongs. Adjust seasonings. Add some of the drippings to moisten if necessary. Otherwise, save drippings for another use, like adding to soup or making gravy.

To freeze: Wrap, label, and chill completely before freezing.


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