- 48
- 20 mins
- 210 mins
Ingredients
- 5 lbs roast
- onion soup mix (optional)
- 2 cups cheddar cheese, grated
- garlic powder
- onion powder (optional)
- 1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, undrained
- 1/4 cup onion, finely chopped
- 48 corn tortillas
- cheese sauce (optional)
- salsa (optional)
- sour cream (optional)
- guacamole (optional)
Preparation
Step 1
Directions:
1 Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2 Cook at 325F for 34-38 minutes per pound.
3 Let cool thoroughly overnight in fridge.
4 Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5 Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6 Roll up tortilla.
7 To soften tortillas, microwave between two damp paper towels for a few seconds.
8 To freeze for later, simply put seam side down on cookie sheets and freeze.
9 Flash freeze on wax papered covered cookie sheets.
10 When firm, transfer to ziplock freezer bags.
11 To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12 To eat them now, continue with directions for frying below.
13 Heat electric skillet to 300°F covering bottom with oil.
14 Fry taquitos with open edge down to seal.
15 Turn over fry other side.
16 Serve hot with condiments.