Cheesy and Crunchy Beef Taquitos to Make at Home

Ingredients

• 16 small corn tortillas, about 5-6 inches each
• 3 cups shredded Mexican-style beef
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Monterrey Jack cheese, freshly shredded
• Cooking spray or vegetable oil for frying
• Toothpicks to hold taquitos together
• 1 3-4 lb boneless chuck roast, trimmed of fat and cut into 7-8 chunks
• 1 ½ tablespoons cooking oil, like vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• ½ tablespoon garlic powder
• ½ tablespoon smoked paprika
• ½ tablespoon onion powder
• 1 tablespoon kosher salt (or 1 ½ teaspoons table salt as an alternative)
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• ½ to 1 ½ teaspoons chipotle pepper powder
• 1 cup mild salsa (green or red)
• 1 cup low-sodium beef stock or broth
• 2 tablespoons lime juice
• ½ of a 4 oz can of mild green chilies, undrained
• 2 tablespoons tomato paste
• 1 tablespoon granulated beef bouillon or crumbled bouillon cube
• 2 tablespoons brown sugar
• 1-3 teaspoons liquid smoke for rich flavor
• 1 tablespoon dried oregano leaves
• Crunchy iceberg lettuce, shredded
• Homemade pico de gallo or premade salsa
• Creamy guacamole or store-bought varieties
• Mexican crema, sour cream, or Greek yogurt