Go Back
–+ servings
Shredded Beef and Sweet Potato Baked Taquitos
Print

Shredded Beef and Sweet Potato Baked Taquitos

Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Baking Sheet
  • Small skillet

Ingredients

Shredded Beef:

  • 1½ lbs of chuck roast trimmed of excess fat
  • Chili powder to taste
  • Paprika to taste
  • Coriander to taste
  • Cumin powder to taste
  • Dried oregano to taste
  • Sea salt and freshly cracked black pepper to taste
  • 1 tbsp olive oil
  • 5-6 cloves of garlic chopped
  • 2 Anaheim peppers
  • 1-2 cups of beef broth

Taquitos:

  • 1 tbsp olive oil
  • 1 sweet potato peeled and diced into small cubes
  • 16-18 corn tortillas
  • Shredded beef well-drained
  • Cotija cheese
  • Olive oil cooking spray

Serving:

  • Salsa
  • Sour cream

Instructions

  • Side Note: I didn't measure the seasonings; I just sprinkled them evenly all over the entire roast.
  • Preheat oven to 300 degrees.
  • Make the shredded beef by sprinkling the chili powder, paprika, coriander, cumin, oregano, sea salt, and freshly cracked black pepper to taste, all over every side of the roast
  • Heat olive oil in a Dutch oven. Sear the meat in olive oil on all sides.
  • Spread the Anaheim peppers and garlic around the roast; add beef broth to the Dutch oven, then cover the Dutch oven and place it in the oven. Cook 3-4 hours, flipping the meat halfway through cooking time, until the beef shreds easily. 
    Side Note: Check on the roast every hour to make sure there is plenty of liquid–if it's low, add more beef broth.
  • Shred the meat with two forks and mix it into the remaining liquid. Taste and re-season if necessary. Set aside and let cool.
  • To make the taquitos, preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat mat and coat it with olive oil cooking spray.
  • Cook the sweet potatoes by adding the olive oil to a small skillet over medium heat; add the diced sweet potato and cook for 8-9 minutes or until tender and golden brown. Remove from heat and set aside.
  • Wrap corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften.
  • Prepare the taquitos by placing a bit of shredded beef in the center of the tortilla, adding some sweet potato and a sprinkle of cotija cheese, then rolling.
  • Place, seam side down, on the prepared baking sheet. Finish rolling the rest of the taquitos, then spray each of them with cooking spray.
  • Place into the oven and bake for 5-6 minutes, then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
  • Serve with a side of salsa and sour cream. Enjoy.