Crispy Beef Taquitos with Melted Cheese

Ingredients:

For the Taquitos:

3 cups Mexican shredded beef (recipe below)

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

16 corn tortillas (5-6 inches)

Vegetable oil or cooking spray for cooking

Toothpicks to secure the taquitos

For the Beef:

1 boneless beef chuck roast (3-4 lbs.), trimmed of excess fat and cut into 7-8 pieces

1 ½ tablespoons vegetable oil

Spice Rub:

1 tablespoon each of chili powder, ground cumin, kosher salt (or 1 ½ teaspoons table salt)

½ tablespoon each of garlic powder, onion powder, smoked paprika

1 teaspoon each of black pepper, ground coriander

½ to 1 ½ teaspoons chipotle chili powder (adjust for heat preference)

Braising Liquid:

1 cup reduced-sodium beef broth

1 cup mild salsa or salsa verde (medium if you prefer more spice)

1 can (4 oz.) mild diced green chilies (undrained)

2 tablespoons tomato paste

2 tablespoons lime juice

2 tablespoons brown sugar

1-3 teaspoons liquid smoke (adjust for smokiness preference)

1 tablespoon beef bouillon base (or crushed cubes)

1 tablespoon dried oregano

For Serving (optional toppings):

Chipotle sauce

Shredded lettuce

Pico de gallo

Guacamole

Sour cream, Greek yogurt, or Mexican crema

Instructions:

Prepare the Beef:

Mix all the spice rub ingredients together in a small bowl. Pat the beef pieces dry with paper towels, then generously coat them with the spice rub. Press the rub onto the meat, reserving any extra spices for later.

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef pieces on all sides until browned.

Slow Cook the Beef:

Transfer the seared beef to a slow cooker, adding the remaining ingredients and any leftover spices. Stir to combine.

Cover and cook on high for 3 ½ to 4 ½ hours or on low for 6-8 hours, until the beef easily shreds with two forks.

Once the beef is tender, transfer it to a plate or bowl and shred, discarding any excess fat. Return the shredded beef to the slow cooker, stirring it into the juices. Let it cook on low for an additional 20 minutes to absorb the flavors.

Make the Taquitos:

Warm the tortillas by wrapping 6 of them in damp paper towels and microwaving for 30 seconds, until soft and pliable. Repeat with the remaining tortillas as needed.

Place about 3 tablespoons of shredded beef on the bottom third of each tortilla and top with 2 tablespoons of cheese. Roll the tortilla tightly and secure with a toothpick along the seam.

To Pan Fry (recommended):

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat (350°F). Once hot, add the taquitos seam side down. Fry for 3-4 minutes, turning as needed until they are golden brown and crispy.

Let the taquitos drain on paper towels, then transfer to a preheated oven (200°F) to keep warm.

To Air Fry:

Preheat your air fryer to 400°F. Lightly brush the taquitos with olive oil or spray with cooking spray. Place them seam side down in the air fryer basket without touching.

Cook for 6-8 minutes, turning halfway through, until they are golden and crispy.

To Bake:

Preheat the oven to 425°F. Place the taquitos on a baking rack set inside a baking pan, and brush with olive oil or spray with cooking spray.

Bake for 15-20 minutes, or until golden and crisp. Broil for extra crispiness if desired.

Serve: Remove the toothpicks before serving. Enjoy with your favorite toppings such as chipotle sauce, shredded lettuce, pico de gallo, guacamole, or sour cream.