Shredded Roast Beef Taquitos with Home-Made Guacamole

We have already established that today is National Avocado Day and that Avocados are more then just the made ingredient for Guacamole. Bet you thought I wasn’t going to get into the whole Guacamole thing. Almost skipped it. I was going to simply share a great recipe for Shredded Roast Beef Taquitos and leave it at that. But then, you gotta have Guacamole with your Taquitos, right?

Let’s start with the “cheaters” taquitos. Now you could go to all the trouble of slow cooking a hunk of chuck roast all day with plenty of authentic Mexican Seasonings if you like. Or you could cheat just a little and use the stuff in a can. I had always wondered about that stuff. I can’t imagine serving canned roast beef to my family. But if you lived alone and were cooking for one, making a big Sunday roast would be a pain. I’ll admit, I’ve never tasted canned roast beef that hasn’t been seasoned and stuffed into something like pasta shells or tortillas or something. All I know is that by using canned meats, I’ve saved several hours of time. These Taquitos are for snacking or putting out at a Super Bowl Party or family game night. You know, those occasions when you want delicious without all the work.

Shredded Roast Beef Taquitos
2 (12 oz) cans Roast Beef
2 tablespoons Cumin Seasoning
1 medium Yellow Onion, finely diced
1 Garlic Clove, minced
1 tablespoon Vegetable Oil
1 cup Spicy Salsa
2 teaspoons Mexican Chili Powder
Kosher Salt to taste
Black Pepper to taste
Cooking Spray
12 (Taco size) Corn tortillas
Oil for Frying
1 Lime

Open cans of beef. Shred the beef and place in a large bowl with just a little of the liquid from the can. Season beef with Cumin and set aside.

Peel and finely dice onion. Set aside. Peel and finely mince garlic. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and heat through, about 2 or 3 minutes, breaking up any remaining chunks with a wooden spoon. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Spray the tortillas with a little cooking spray, warm on a flat griddle over medium heat for about 30 seconds, just enough so that tortillas roll easily without cracking or falling apart. Transfer warmed tortillas to a flat work surface.

Divide beef mixture evenly among the tortillas, spreading filling to about a half an inch from the edges. Roll tortilla tightly around filling, secure with a toothpick until ready to cook, seam side down.

When ready to fry, pour about 3 inches of oil in a deep Dutch Oven or large pot. Heat oil about 350 degrees. Fry taquitos a few at a time. Remove from the oil, blot excess grease with paper towels, remove toothpicks and arrange on a serving platter. Keep warm in a low oven until ready to serve.

Cut lime in half, then slice into half-rounds. Tuck lime slices around the taquitos for a nice presentation. Serve with Guacamole for dipping.

Shredded Beef Taquitos

While you could get some Guacamole from the deli, why not make it fresh? After all, don’t you deserve the best? This has just the right amount of heat. If it’s too mild for your tastes, through in the Jalapeno Seeds and maybe just a little more of that red onion bite.

Homemade Mexican Guacamole
1 Jumbo Jalapeno, finely chopped
1/4 Red Onion, finely diced
1/2 cup Cilantro, chopped
1 Firm Tomato, seeded and diced.
2 ripe Avocados
2 teaspoons Lime Juice
Kosher Salt

Stem Jalapeno, split to remove seeds and dice. Set aside. Peel and finely dice a quarter of a red onion. Set aside.

Rinse Cilantro, shake off excess moisture. Roughly chop stems and leaves. Set aside.

Cut tomato into quarters, remove the seeds. Dice the flesh and set aside.

Peel the avocado and remove the core. Mash the avocado in a Molcajete (Mexican mortar and pestle) until it reaches desired consistency.

Add the onion, jalapeno, cilantro and tomato, then mix well.

Add lime juice and salt to taste. Stir well to blend. The Guacamole can be transferred to pretty bowls or served straight from the Molcajete for an authentic presentation.

Home-Made Guacamole

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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