Sooo, I wouldn’t consider myself a good cook. By any means. That being said, someway, somehow, I knocked these taquitos out of the park. The best part of it is, I was just kind of making it up as I went.
Ever since Eric and I visited Hilton Head Island and ate at the best Mexican restaurant we’ve ever been too, I’ve been itching to try my hand at beef taquitos.
However, I didn’t want them to be just shredded beef taquitos, I thought it would be cool if the beef was spicy and flavored; similar to the barbacoa beef at Chipotle.
So, I looked up sooo many barbacoa recipes and couldn’t find one that I felt confident in, so I sort of combined them all and added my own touch (a.k.a. made it really spicy).
We were so shocked at how well they turned out.
Those taquitos were spicy, flavorful, bangin, and the tortillas were crunchy!
One thing I will tell you though, this recipe is like a two day ordeal. I guess you could technically do it all in one day, but who has the time or energy for that?! We cooked the beef on one day, and then made them into taquitos the next day, and that worked our well for us!
Alright, enough talking, let’s get to the good stuff!
- 2-3lb Beef Chuck Roast
- 6-7 Chipotle Chiles in Adobo Sauce
- 1 4oz can of Green Chiles
- 1 cup of Beef Stock
- 1/2 Small Red Onion (diced)
- 1 Tbsp Minced Garlic
- 1 Tbsp Oregano
- 1Tbsp Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- Juice from 1 Lime
- 2 Bay Leaves
- Corn Tortillas
- Vegetable Oil
- To start, thaw the beef and cut into 2″ cubes.
- In a nonstick pan, sear the beef cubes in just a little bit of veg. oil. Eric and I found that, the less oil in the pan the easier it is (and safer) to sear the meat. You’ll only need a light coating on the bottom of the pan.
- Once seared, place the beef in your slow cooker.
- Pour all the ingrediants for the barbacoa beef, sans the bay leaves, in a blender or food processor. Pulse until blended and pour over the beef in the slow cooker.
- Cook beef for 5 hours on high.
- Then, shred the beef with two forks and let it cook for 5 more hours on low. This helps all the flavors permeate.
- *If you are cooking this in two days, here is where you would take the beef and seal it in an air tight container and put it in the fridge overnight. If you are making these is one day (go you!) just skip to the next step. *
- Take our your beef and warm it up a little, either in the slow cooker, stove top, or microwave (we used our slow cooker).
- While its warming, warm up your corn tortillas by placing them one at a time on a nonstick pan on low to medium heat. When they begin to feel soft, place them on a plate and cover with a pot lid large enough to cover the plate. When the beef and tortillas are heated up, you are ready to build and fry the taquitos.
- Take one tortilla and scoop some shredded beef into a 1″ thick line down the tortilla. Roll it up tightly and place a toothpick through it without piercing the flap shut. This will allow you to place the tortilla in the fry pan with the flap face-down to seal it.
- In a nonstick pan, pour enough veg. oil to lightly coat the bottom of the pan and heat to medium-high.
- Carefully place the rolled taquito into the oil and flash fry; turning the taquito so as not to let it burn. Take out the toothpick when the flap is sealed so you can easily fry all sides.
- When finished, place on a plate lined with a paper towel to dry.
- Serve warm on a bed of lettuce with shredded Asado cheese and diced red onions.
I hope you enjoy these flavorful and bangin Barbacoa Beef Taquitos!