Chipotle Beef Taquitos

By Stef -

These had great flavor and I'll definitely make them again. The only thing I didn't like is that the tortillas were really dry and crunchy. I have tried both yellow and white corn tortillas for dishes like this and they all end up dry. I can't figure out what I'm doing wrong or if I need to try a different kind or brand. Anyway, Jared gave them a 7 and I gave them a 7.5. We ate these with homemade guacamole, which is a must. I had made a beef roast the night before, so this is what I did with the leftovers. I got the recipe from ourbestbites.com.

Chipotle Beef Taquitos
3 C cooked, shredded beef roast
4 oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce I used 1 tsp. of chipotle chili powder
3 t adobo sauce from the canned chipotle peppers (see below for note) I didn't add this
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
6″ white corn tortillas (about 20)
olive oil or cooking spray
kosher salt
Preheat oven to 425 degrees.
Take your shredded beef and slice any larger pieces across the grain so you have pieces about 1/2-1″ long. Place in a bowl and set aside.
Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture and roll that baby up.
Place seam-side down on a lightly oiled/sprayed baking sheet. Use cooking spray or lightly brush olive oil on the top of each one.  Lightly sprinkle kosher salt on the top of each one.
Bake at 425 for 20-25 minutes or until the edges are golden brown.

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