Wondering what to do with that leftover Sunday roast? Turn it into this Chipotle Beef Baked Taquito recipe and those leftovers will disappear!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 20taquitos
Author Deborah Harroun
Ingredients
1minced chipotle in adoboseeds removed for less heat
14 oz can diced green chiles
1tablespoonadobo saucefrom the can with the chiles
1teaspoongarlic powder
1teaspooncoriander
1teaspoonchili powder
1/2teaspooncumin
zest from 1 lime
1tablespoonlime juice
3cupscookedshredded beef (this recipe is my favorite)
12ozcrumbled Cotija cheese
206-inch corn tortillas
cooking spray
kosher salt
Instructions
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.