Tray Of Taquitos (shredded Beef) Recipe

Prep and season

Pat the chuck roast dry with paper towels. Rub the roast all over with 1.5 tsp kosher salt and 1 tsp ground black pepper.

Thinly slice the onion. Mince the garlic. If using a canned chipotle pepper, finely chop it (reserve a little adobo sauce if you want extra heat).

Sear the beef

Heat 2 tbs vegetable oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering. Add the roast and brown on all sides (about 3–4 minutes per side) until a deep brown crust forms. Transfer the roast to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pot and cook 4–5 minutes until softened and beginning to brown. Add the minced garlic, 1 tsp ground cumin, 1 tsp dried oregano and 1 tbs tomato paste. Cook, stirring, 1–2 minutes until fragrant and the tomato paste darkens slightly.

Deglaze and build the braising liquid

Pour in 2 cups beef broth and 1 cup crushed tomatoes and scrape up any browned bits from the bottom of the pot. Stir in the chopped chipotle pepper (if using) and add 1 bay leaf.

Braise

Return the seared roast to the pot. Bring to a gentle simmer, then cover and either: simmer gently on the stovetop, partially covered, for 1.5–2 hours until very tender; OR transfer to a 160°C (325°F) oven and cook for 1.5–2 hours. (If using an electric pressure cooker/Instant Pot, cook on high pressure for 45 minutes with a 15-minute natural release.) The meat should shred easily with two forks.

Shred and finish

Remove the roast and let it rest 5 minutes, then shred the meat with two forks into bite-sized shreds. Meanwhile skim any excessive fat from the braising liquid and discard the bay leaf. If the liquid is very thin, simmer uncovered for 5–10 minutes to concentrate flavor. Return shredded beef to the pot, stir in 2 tbs fresh lime juice and 0.5 cup chopped cilantro, and taste — adjust salt (add up to 0.5 tsp more if needed) and pepper.

Drain the meat slightly in a colander set over a bowl if the filling seems excessively wet — you want it moist but not soggy for rolling. Reserve a little braising liquid to moisten if needed during assembly.

Warm tortillas

To make corn tortillas pliable and prevent cracking while rolling: wrap stacks of 6 tortillas in a clean kitchen towel and microwave 30–45 seconds, or heat a dry skillet over medium and warm each tortilla 15–20 seconds per side. Keep wrapped until ready to fill.

Assemble taquitos

Place a warmed tortilla on your work surface. Spoon about 2–3 tablespoons of shredded beef along one edge (depending on tortilla size) — use enough that the filling doesn't overfill the tortilla. Tuck the edge and roll tightly, placing the finished roll seam-side down on a parchment-lined baking sheet. Repeat with remaining tortillas and filling. You should get about 24 taquitos (3 per serving for 8 servings).

Baked method (preferred for a tray)

Preheat oven to 220°C (425°F). Lightly brush each taquito with the 3 tbs vegetable oil (or use a spray) on both sides to promote browning. Arrange them snugly seam-side down on a rimmed baking tray so they support one another and won’t unroll. Bake 12–16 minutes, turning once halfway through, until golden-brown and crisp. Remove and sprinkle a light pinch of salt (about 0.5 tsp divided) over the tray while hot.

Frying option (crisper exterior)

If you prefer deep-fried taquitos: pour 1 cup vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until oil reaches ~180°C (350°F) or a small piece of tortilla sizzles immediately. Fry taquitos seam-side down in batches, 1–2 minutes per side, until crisp and golden. Drain on paper towels and finish with a light sprinkle of salt.

Make crema/sauce

While taquitos bake or fry, whisk together 1 cup sour cream (or Mexican crema) with 1 tbs fresh lime juice and a pinch of salt to taste. For a thinner drizzle, add 1–2 tbs of water or reserved braising liquid and whisk until smooth. Taste and adjust acidity or salt as desired.

Prepare garnishes

Arrange 2 cups shredded lettuce, 1 cup diced tomatoes, 1 sliced avocado, 0.5 cup crumbled cotija, 0.25 cup chopped cilantro and 4 lime wedges on a serving platter or individual plates.

Serve

Place hot taquitos on the tray or platter. Drizzle crema over the top or serve on the side for dipping. Sprinkle cotija and chopped cilantro over the taquitos, add diced tomatoes and shredded lettuce alongside, and serve with lime wedges. Provide extra hot sauce or salsa if desired.

Leftovers: refrigerate cooled taquitos in an airtight container up to 3 days. Re-crisp in a 200°C (400°F) oven for 6–8 minutes.