I have a confession. I LOVE shredded beef rolled tacos (also known as taquitos).
I’m talking about simple shredded beef and corn tortillas. They’re my weakness. When I was pregnant, I craved (and ate) the box of Costco-brand beef taquitos; the same taquitos I sadly stopped eating years ago because of the carb factor.
While I fortunately have not gone back to buying Costco rolled tacos, I did figure out a way to make these bites of heaven myself. This of course makes me feel far less guilty about eating them.
So if you’re like me and love shredded beef rolled tacos, I highly recommend trying these. They are SO good it’s probably illegal.
Shredded Beef Rolled Tacos
Beef Chuck Roast
Corn tortillas (approximately 12 – 20)
1. What I do is buy a package of beef chuck roast from Costco or the grocery store. It can really be any size. When I made them this past weekend, I bought a about a 1.5 lb. roast and it made ten tacos. If you’re making fora crowd, buy the industrial Costco size because you’ll want lots of them.
2. Slow cook the beef with a few cups of beef broth on high nearly all day. This type of beef only gets better the longer it cooks. So you want to cook it until the fat “melts” and the beef shreds easily.
3. Toss the shredded beef (minus the broth) into a mixing bowl and add a few pinches of salt to taste.
4. Preheat oven to 350-degrees and line a cookie sheet with aluminum foil.
5. Now, proceed to the stove and fry each of the corn tortillas in oil for about 5 seconds per side. Then stack them on a plate lined with paper towels. It will seem really greasy – I know – but if you don’t fry them first, the tortilla will break when trying to roll the tacos. Use a light oil like canola or vegetable.
6. Let the tortillas cool just slightly, so your hands don’t burn as you roll them. Place about 2 – 3 Tbsp. of shredded beef in the middle of the tortilla in the shape of a line. Then gently roll the tacos and place them seem side down on the baking sheet.
7. When they’re all rolled up, place the cookie sheet in the oven and bake for about 15 minutes, until they harden a bit.
8. Remove from oven. Sprinkle another dash of salt on top and serve with salsa, guacamole, sour cream, or plain avocados.
These are so easy and so delicious. You can also freeze the extras. But trust me, you’ll want to eat the entire batch.
By the way, in my quest to expand my taquito-eating experience, I found two new rolled taco recipes that I can’t wait to try: creamy chicken rolled tacos and beef and bean rolled tacos. I already have the ingredients, so will tell you how they turn out.
Do you have a rolled taco recipe for me? You can be sure I’ll try it.