Taquitos

Howdy y’all, and thanks for stopping by the website! Tired of taco Tuesday? Well, welcome to Taquito Tuesday! I’m talking about homemade taquitos – a rolled taco with a corn tortilla shell that is fried until it is transformed a beautiful golden crunchy shell.

I ain’t fixin’ to wait for you, so lets get moving.

Taquito Beef in the Slow Cooker

Start by plugging in your slow cooker. Turn it on medium or high heat, depending on whether you have all day or just a few hours, and add the beef broth and W sauce. Let the crock pot heat up all of the liquid so when the beef is seasoned and ready to go, so is the slow cooker.

I’m using a 2-3 lb chuck roast, covered well with our Original Seasoning all over, and then topped with a full can of diced green chilies. Over that, add some Taco Seasoning and Chili Seasoning, sprinkle some whole Oregano all over, and add a diced onion. Seal the lid and step away, folks, and let the magic happen. I like to cook on high for about four hours, and then turn down to low for an hour or two longer, until the roast is fork tender.

If you want even more flavor, make Smoked Chuck Roast instead.

Fill the Taquito with Shredded Beef

When the beef is fork tender, you want to remove it from the slow cooker, leaving all of the onions and chilies behind. Their flavor is all over that roast and that’s what we want inside our taquitos.

Tip: The beef can be frozen for later use. Make sure you thaw the beef completely and warm it before starting to make the taquitos.

Before filling the tortillas, warm them in a hot skillet or oven for about a minute and wrap them in a towel so they will stay warm. Cold corn tortillas will crumble if they’re not warm and pliable.

Spread a couple of tablespoons of meat into the taquito and then fill either side in with as much beef as you can fit. This prevents the edges of the taquito from becoming greasy and the fried meat at the end of the taquito will taste oh-so-good.

Fry the Taquito in Shallow Oil

Print Pin

Best Taquitos Ever – Cowboy Kent Rollins

Prep Time 15 minutes minutes

6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 15 taquitos

Ingredients

• 1 2-3 pound chuck roast
• 4 tablespoons Kent Rollins’ Original Seasoning or salt and pepper
• 14 ounces beef broth
• 1 tablespoon Worcestershire sauce
• 1 4 ounce can diced green chilis
• 2 tablespoons Kent Rollins’ Chili Seasoning or chili seasoning of your suiting
• 2 tablespoons Kent Rollins’ Taco Seasoning or taco seasoning of your suiting
• 1 white onion diced
• 3 teaspoons whole oregano
• 15 to 20 corn tortillas
• Fry oil

Instructions

• Add the broth and the worcestershire sauce to the crockpot and turn on high.
• Season the roast with Kent Rollins’ Original Seasoning. Rub it in well on both sides. Place in the crockpot and cover with the green chilis. Sprinkle on the Kent Rollins’ Chili Seasoning, Kent Rollins’ Taco Seasoning, and crumble the oregano over the roast, and cover.
• Cook about 5 hours on high or 6 to 7 hours on low until the meat will shred easily with a fork.
• Remove the roast and drain, be sure to get all the onions and chilis out, and set aside.
• For fried taquitos, heat a large cast iron skillet over medium heat and about 1 inch of oil to the skillet. The oil temp should be between 350 degrees F. and 375 degrees F.
• In a separate cast iron skillet or griddle, cook the tortillas about 30 seconds on each side, then remove and place in a towel to stay warm and pliable.
• Spoon about 2 tablespoons of the meat mixture onto the center of the corn tortilla and roll up tight and pin with a toothpick to secure. Be sure and pack both ends well.
• Place taquitos seam side down in oil to fry.
• Cook for about 1to 2 minutes rolling them around to make sure all sides are crispy and browned.
• Remove and place on a wire rack to drain.
• If baking in the oven preheat to 425 degrees F. and cook for about 20 to 25 minutes or until they are brown and crispy.