The title of this post is actually misleading – the only part of these taquitos that get made in the crockpot is the shredded beef filling!
Taquitos (also referred to as rolled tacos, though I refuse to call them that) are a favorite of the whole family. A local quickie Mexican restaurant sells them, but I’ve only gotten them a few times because they taste like they’re just heated-up frozen taquitos from a box (and yes, we’ve tried those too!).
Anyway, so I wanted to figure out how to make these myself, and here’s what I’ve come up with. The first time I did it I tried to shred the beef with two forks, which, as you can imagine, took forever. Now I transfer the beef and about 3/4 of the liquid into a food processor, pulse it a few times, and voila, done! I also like my taquitos extra-crispy (see picture above) so I let mine cook just a tad longer in the oil.
I’ve got these in the crockpot right now (Cinco de Mayo!) and the house smells amazing after just a couple of hours.
~ 1.5 – 2 lbs beef stew meat, or other beef of your choice (other than ground)
~ 1 packet of taco seasoning mix, or homemade taco flavors of your choice
~ 1 4oz can of chopped green chiles
~ 1 cup of water (or beef broth)
Put all ingredients into a small crockpot (I actually use my little guy for this, you don’t need a lot of room and it only goes up about halfway) and gently stir to combine. Set on low and let cook for about 6-8 hours.
Transfer beef and about 3/4 to 1 cup of the liquid into a food processor (you can add more liquid as you need to, especially if it looks dry). Pulse just a few times to get the beef shredded up (or, if you’ve got kids in braces like I do, you can shred it a bit finer, too).
Using warmed up corn tortillas (place about three tortillas and a cup of water in your microwave and microwave for 30 seconds), place about 2-3 tablespoons of shredded meat (I don’t actually measure, just put in what looks right) just off-center on the tortilla and roll up.
Shallow fry (about 350 degrees and no more than 1/2″ of oil) in a heavy-bottom pan on one side for about 30 seconds or until golden brown, and turn over. I use my tongs and a fork to keep the taquito in the oil just long enough that it doesn’t come apart, and after it’s “set” it’ll sit by itself in the oil just fine. I do three taquitos at a time in the pan so it doesn’t get overcrowded.
Remove finished taquitos from the oil onto a rack to drain and immediately sprinkle just a bit of salt on top. Serve warm or at room temperature with sour cream, shredded cheese, salsa, and whatever else you want!