Good news . . . these were outstanding! The lime zest was a very nice touch and I maybe even loved them a little more than these chicken taquitos, which is saying A LOT, because those were pretty darn de-lish, too. I'm thinking about making them again very soon and freezing some to have on hand for a quick dinner. (See directions for freezing below.) Make these. You'll love them. Serve them with yummy guac and you won't be sorry.
SHREDDED BEEF TAQUITOS
- 3 cups cooked and shredded beef
- 4 ounces green chilies, undrained
- 1/4 teaspoon minced chipotle pepper in adobo sauce (add more if you want more spice)
- 3 teaspoons adobo sauce from the canned chipotle peppers (see below for note)
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- zest from one lime
- 1 tablespoon fresh lime juice
- 1 package Queso Fresco (12 ounces)
- white corn tortillas (about 20)
- olive oil
- Kosher salt
Preheat oven to 425 degrees.
Place shredded beef in a medium-sized bowl. Make sure pieces are sufficiently shredded so the sauce can really soak in and flavor the meat.
SIDE NOTE ON CHIPOTLE PEPPERS IN ADOBO SAUCE: Remove a pepper from the can and slit it open to get at the seeds inside. Scrape out the seeds with a knife or run it under a slow stream of water to wash them out. Mince the pepper. Don't get your hands near your face or eyes until they are well washed. Think jalapeno peppers and apply the same rules to avoid a burny nose and eyes. Also, pay attention to whether or not there are seeds in the extra sauce you add. There were quite a few seeds in the sauce so I quickly ran it through a small strainer because I didn't want the extra heat from the seeds.
In a small bowl combine green chilies, minced chipotle peppers, adobo sauce, garlic, coriander, cumin, and chili powder. Mix well.
Pour the mixture over the beef and add the lime zest and juice. Stir gently.
Open the queso fresco and use your hands to break it into crumbles.
Place 3-4 tortillas wrapped in damp paper towels in the microwave for 45 seconds. Keep the heated tortillas covered by the paper towels while you roll one at a time.
Fill each tortilla with about 1 tablespoon of queso fresco and 1-2 tablespoons of beef mixture.
Roll up and place seam side down on a lightly oiled baking sheet.
Spray or brush tops with olive oil and lightly sprinkle with Kosher salt.
Bake at 425 for about 20 minutes or until the edges are golden brown.
FREEZING: Next time I think I'll double this recipe and freeze some for later. I love having homemade, frozen, delicious dinner options. Completely assemble these including spraying with olive oil and sprinkling with salt. Freeze on baking sheet, making sure that the taquitos are not touching each other. After they are completely frozen, place taquitos in a sealed bag. When cooking later, heat the oven to 425, place taquitos on a baking sheet and bake until edges are golden, about 30 minutes.
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