Wondering what to do with that leftover Sunday roast? Turn it into this Chipotle Beef Baked Taquito recipe and those leftovers will disappear!
Photos Updated June 2016
Taquitos remind me of home. Well, not home, exactly, but of my hometown. I’m pretty sure I’ve talked about this on here before, but there is a little hole in the wall restaurant in my hometown that makes the best taquitos. I don’t make it to my hometown very often anymore, (especially since my parents don’t live there anymore), but every time I do go, this little restaurant is one of the first places I want to stop.
But maybe it’s a good thing that I don’t live close anymore, because those delicious taquitos are deep fried. My metabolism isn’t quite what it used to be when I was in high school!! But guess what? Taquitos are still good when they are baked, not fried! And this taquito recipe is a great example of this.
This taquito recipe is the perfect recipe if you have leftovers from a Sunday roast. I had a small roast in the freezer, so I just stuck it in the slow cooker in the morning, covered it with some beef broth and some spices, and left it to cook all day. Or I think these would even be equally delicious with some shredded chicken! I love recipes that can be made from leftovers, and this is one that I think would work with almost any leftover protein.
And I would also suggest using the freshest corn tortillas that you can, otherwise they may be a little hard to roll without breaking or cracking. And heating them in the microwave definitely does wonders. The only other advice I can give is not to skip the sprinkling of kosher salt on the taquitos before baking. This step seriously elevates this recipe so much. (It was also done on these baked taquitos – and that is where I fell in love with the whole sprinkling salt on your taquitos idea!)
- 1 minced chipotle in adobo (seeds removed for less heat)
- 1 (4 oz) can diced green chiles
- 1 tablespoon adobo sauce (from the can with the chiles)
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1 teaspoon chili powder
- ½ teaspoon cumin
- zest from 1 lime
- 1 tablespoon lime juice
- 3 cups cooked, shredded beef (this recipe is my favorite)
- 12 oz crumbled Cotija cheese
- 20 (6-inch) corn tortillas
- cooking spray
- kosher salt
- Preheat the oven to 425ºF.
- In a large bowl, combine the minced pepper, green chiles, adobo sauce, garlic powder, coriander, chili powder, and cumin. Stir in the lime zest and the lime juice. Add the shredded beef and stir to combine.
- Wrap a few of the tortillas in a damp paper towel and microwave until very warm and pliable. Place about 1 tablespoon of the cheese down the center of the tortilla, then top with 1-2 tablespoons of the beef mixture. Roll the tortilla tightly and place on a baking sheet, seam side down. Repeat with the remaining tortillas and filling.
- Spray the taquitos lightly with the cooking spray, then sprinkle with coarse kosher salt. Bake in the preheated oven until the edges are golden brown, 20 to 25 minutes. Allow the taquitos to cool for a few minutes before serving.
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