Beef Taquitos with Chipotle Sauce (Air Fried, Pan Fried or Baked)

carlsbadcravings.com

Sue

Your sister

subheading: FOR THE TAQUITOS:

3 cups Mexican shredded beef, (recipe to follow)

1 cup freshly shredded Monterrey Jack cheese

1 cup freshly shredded sharp cheddar cheese

16 quality corn tortillas (5 to 6 inches)

vegetable oil or cooking spray for cooking

toothpicks for securing taquitos

subheading: FOR THE BEEF:

1 3 to 4 lb. boneless beef chuck roast, trimmed of excess fat, cut into 7 to 8 pieces

1 ½ tablespoons vegetable oil

subheading: SPICE RUB:

1 TBS EACH chili powder, ground cumin, kosher salt (may sub 1 ½ tsps table salt)

½ TBS EACH garlic powder, onion powder, smoked paprika

1 tsp EACH pepper, ground coriander

½ to 1 ½ teaspoons chipotle chili pepper (only 1 ½ tsp if you LOVE heat)

subheading: BRAISING LIQUID:

1 cup reduced sodium beef broth

1 cup mild salsa or salsa verde (medium if you like spicy)

1 4 oz. can mild diced green chilies (don't drain)

2 tablespoons tomato paste

2 tablespoons lime juice

2 tablespoons brown sugar

1 to 3 teaspoons liquid smoke (depending on how “smoky” you like it)

1 tablespoon granulated beef bouillon base, or cubes (crush cubes don't dissolve)

1 tablespoon dried oregano

subheading: FOR SERVING (PICK YOUR FAVS!):

1 recipe chipotle sauce (HIGHLY recommend!)

shredded iceberg lettuce

1 recipe pico de gallo or storebought

1 recipe guacamole or storebought

sour cream, Greek yogurt or Mexican crema

Directions at carlsbadcravings.com

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