Beef Taquitos

By lorik

Ingredients

• FOR THE TAQUITOS, HEAT:
• 3 cups canola oil
• 8 corn tortillas (6-inch)
• FOR THE FILLING, SIMMER:
• 10 oz. cooked shredded beef (such as Lloyd’s Woodfire)
• 1 cup low-sodium beef broth
• 1 Tbsp. ground cumin
• 2 tsp. each granulated garlic and onion powder
• 1/2 tsp. kosher salt
• Sour cream, shredded iceberg lettuce, diced tomatoes, shredded Cheddar

Details

Servings 2
Adapted from cuisineathome.com

Preparation

Step 1

For the taquitos, heat oil in a tall pot to 375°. Flash-fry each tortilla in oil, 10 seconds. Place on a papertowel-lined baking sheet.

For the filling, simmer beef, broth, cumin, granulated garlic, onion powder, and salt, 15 minutes. Fill each tortilla with 2–3 Tbsp. of filling. Roll up and secure with a toothpick.

Fry taquitos in same oil until golden, 2–3 minutes. Remove from oil and drain on a papertowel-lined plate. Garnish taquitos with sour cream, lettuce, tomatoes, and Cheddar.

Per 3 taquitos: 656 cal; 30g total fat (3g sat); 38mg chol; 1754mg sodium; 74g carb; 4g fiber; 23g protein