Friday, February 26, 2010

Baked Shredded Beef Taquitoes with Cilantro-Lime Bean Sauce

I have had quite a few extra corn tortillas in the fridge, and I was excited to find a good use for them (that uses a lot! :) This was a pretty good recipe too, (from but I did feel like it was pretty dry by the end, so I came up with my own sauce to pour over top or dip in. (Of coarse you can always use the typical sour cream, guacamole, or salsa.) This was pretty good though, and baking rather than deep frying, makes it a lot healthier! Save yourself some money by making a big batch and freezing some for a quick meal later. (Then you don't have to buy the high fat store version! :)

Shredded Beef:
1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
1 tbsp chili powder
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
4-5 cloves of chopped garlic
1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a Dutch oven. Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.Baked Taquitos:
Corn Tortillas (I ended up going through almost 2, 16 oz. packages)

Baked Taquitos:
Corn Tortillas
Shredded beef
Olive oil cooking spray

Preheat the oven to 425 degrees. Wrap corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit shredded beef in the center of the tortilla then roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Cilantro-Lime Bean Sauce
1 (14.5 oz.) can Mexican Fiesta Tomatoes Diced with Lime Juice and Cilantro (they have a kick)
1 (14.5) can Refried Beans
1 cup plain yogurt
(or ½ cup sour cream and ¼ cup milk)

Stir together over medium heat.
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