I went to Mexico with my choir a couple years ago, and I loved it! One day, we went to Mexico City and stopped in a main plaza for lunch. Most of the group went to McDonald’s (the horror), but a few of us followed our Mexican tour guide to one of his favorite spots. We stopped in a small cafe, and I ordered a few carnitas tacos served with lots of lime slices. It was such a simple meal, but oh, how my Hispanic heart sang with joy! I still consider it as one of the tastiest meals I’ve eaten outside of the states. This may be bold, but I think I’ve found a recipe that comes close to it. Get ready.
For Cinco de Mayo, I happened to have all of the ingredients for this tasty meal that I found in my favorite recipe book, Our Best Bites. I seriously haven’t found a bad recipe in there. I had some leftover shredded roast in my freezer from this super cheap roast I got at Smith’s a few weeks back. Score!
Our eyes bugged out when we took this bite. So much flavor! Even Aaron, who grew up in Phoenix in a mecca of Mexican food, proclaimed these as tasting authentic! You’ve got to try this.
Baked Chipotle Beef Taquitos
Yield: 4–5 servings
3 c. cooked, shredded beef roast
4 oz green chilies, undrained
1/4–1/2 tsp. minced Chipotle Chili Powder (I used 1/4 tsp. for a mild spice)
1 tsp. garlic powder
1 tsp. coriander
1/2 tsp. cumin (I only used about half the amount because we don’t really like cumin)
1 tsp. chili powder
zest from one lime
1 Tbsp. fresh lime juice
8–12 oz. pepper jack cheese
flour tortillas (about 10) or white corn tortillas (about 20)
olive oil or cooking spray
- Preheat oven to 450˚F. Spray 9×13 pan with cooking spray.
- Shred beef and slice any larger pieces. Place in a bowl and set aside. Combine chili powder, garlic, coriander, cumin, chili powder, lime zest, and lime juice in a bowl. Stir to combine and gently toss together with shredded beef.
- Wrap around 10 tortillas in damp paper towels and microwave for 1 minute to soften. Repeat the process for the rest of the tortillas. To keep the tortillas warm, keep them under a damp paper towel. The taquitos work better if the tortillas are warm.
- Shred the pepper jack cheese and set aside. Filling up one tortilla at a time, sprinkle the cheese down the center of the tortilla and top with 1–2 Tbsp. shredded beef mixture. Roll ’em up!
- Place the taquitos seam-side down on a baking sheet, and spray with cooking spray or brush olive oil on the top. Sprinkle salt on top of each one. Since I baked mine in recently cooked flour tortillas, I only need to bake them for about 8–10 minutes. However, if you use corn tortillas, it should take longer, closer to 20–25 minutes. Bake until the edges are golden brown.
Let them cool for a few minutes, and serve with additional limes or sour cream. Enjoy!