- 3 cups cooked, shredded beef roast
- 4 ounces chopped green chilies, not drained
- 1/4 teaspoon minced canned chipotle pepper in adobo sauce
- 3 teaspoons adobo sauce from chipotle peppers
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- zest from 1 lime
- juice from 1 lime
- 12 ounces Queso Fresco or Monterey Jack cheese
- about 20 white corn 6-inch tortillas
- olive oil or cooking spray
- kosher salt
- Preheat oven to 425 degrees.
- Slice any larger pieces of shredded roast beef across the grain, until all pieces are about 1/2-1″ long. Place in a bowl and set aside.
- To prepare the peppers for the taquitos: pull out a pepper, let extra sauce drip back into the can. Slit the pepper open and gently scrape the seeds out with a small knife.
- Or run a slow, gentle stream of water over the open pepper to wash the seeds out. Then mince the pepper.
- Combine the chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder, lime zest, and lime juice in a bowl.
- Then add shredded beef and gently toss to combine.
- Wrap a stack of about 10 tortillas in damp paper towels and microwave for 1 minute to soften.
- Working with 1 tortilla at a time, crumble about 1 tablespoon of queso fresco along the center of the tortilla.
- Top with 1-2 tablespoons shredded beef mixture and roll up the tortilla.
- Place seam-side down on a lightly sprayed baking sheet.
- Repeat with another 10 tortillas, until the filling is used up.
- Over the top of each, lightly brush olive oil or cooking spray.
- Then lightly sprinkle kosher salt on the top of each one.
- Bake at 425 for 20-25 minutes or until the edges are golden brown.
- Serve warm with sour cream, salsa, guacamole, etc.
Preparing For the Freezer:
- Before baking and after sprinkling with salt, freeze taquitos in a single layer.
- Once frozen, place taquitos in a resealable freezer bag, remove excess air, seal, and return to freezer.
Prepare after Freezing:
- Preheat oven to 425.
- Place frozen taquitos on a baking sheet in a single layer and bake until edges are golden brown, about 30 minutes.
Chipotle Peppers in Adobo Sauce: You will only need some of what comes in the can, so take the left overs (sauce and de-seeded peppers) and blend it all together. Then freeze it in 1-teaspoon portions. Then it is easy to use for recipes like this one.