Emulsifier Free Beef Taquitos
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Learn more →Ingredients
4 servings
For the beef filling
- 1 lb beef chuck roast or flank steak
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup beef broth
- ½ cup shredded monterey jack cheese
For the taquitos
- 12 small (6-inch) corn tortillas
- ½ cup neutral oil (such as canola or vegetable oil), for frying
For serving
- sour cream, for serving (optional)
- salsa, for serving (optional)
- guacamole, for serving (optional)
Instructions
- 1
Place the beef in a small saucepan with the beef broth, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 25–30 minutes, until the beef is cooked through and tender enough to shred easily with two forks.
- 2
Transfer the beef to a cutting board and shred it with two forks into thin strands. Return the shredded beef to the pan and stir to coat it in the remaining braising liquid. Cook uncovered over medium heat for 2–3 minutes, until most of the liquid is absorbed and the filling is moist but not wet. Remove from heat and stir in the shredded Monterey Jack cheese until melted.
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