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Two Step Taquitos

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Submitted by: sugmadis

 

The secret to these crisp beef filled tortillas, is cooking the meat low and slow--all day or all night in a crockpot.
 

Ingredients

  • 1 small chuck steak
  • 1 can stewed Italian tomatoes
  • 1 small can tomato sauce
  • 3-4 cloves garlic, minced
  • 1 tsp ground basil
  • Salt and pepper to taste
  • 12 corn tortillas
  • 1/4 cup finely chopped onions
  • 1/4 sauce from cooked beef
  • Oil
  • Guacamole:
  • 1 avocado, mashed
  • 1/4 cup sour cream
  • 1 tsp lemon juice
  • 1 tbsp taco sauce
  • 1 tsp chopped onions
  • Garlic salt to taste
  • Dash of cumin
  • Chili powder to taste

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Method

The day before the tacquitos are made, place pot roast, stewed tomatoes, tomato sauce, basil, garlic, salt and pepper in a slow cooker. Let cook 8-10 hours (all day or overnight). Chill in refrigerator if needed. When ready to make tacquitos, chop up meat being careful not to use fatty parts. Heat pan and add 1 tbsp oil. Saute onions and garlic until translucent. Add roast beef and heat, adding some sauce from pot roast previously cooked. The flavor of the stewed meat is what makes these so good. Season with salt and pepper as well as, cumin and a chili powder dusting. Cook tortillas quickly in a pan of oil then stack until ready to prepare (only takes a quick in and out of the hot oil). Place equal amounts of meat mixture in tortilla lengthwise, and roll up, squeezing as you roll to make a small tight roll. Place seam side down on a rectangular dish. Heat oil in a saucepan, and place taquitos in the oil seam side down then brown. Roll as needed to brown all sides. Place on a plate and serve with guacamole. Prepare gaucamole by combining ingredients and mixing well.

 

Notes: I make these for retirement parties, receptions and house parties. Any extra meat I make burritos, chimichangas, or enciladas, but a pot of roast made the day ahead just gives the best flavor to this shredded beef.

 

Number of Servings: 4-6

 

Submitted by: sugmadis ()

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