Description
Slow-cooked beef marinated in beer and spices leads to a wonderful, and succulent Mexican taquito.
Ingredients
- 3 pounds Beef Chuck Roast, Exterior Fat Trimmed And Removed
- 1-½ teaspoon Salt To Taste
- 1 teaspoon Cracked Black Pepper
- 12 ounces, fluid Your Favorite Beer
- 1 teaspoon Garlic Powder
- Fresh Corn Tortillas, To Serve
- 1 cup Monterey Jack Cheese, Shredded
- Guacamole, Sour Cream, And Salsa, To Serve (optional)
Preparation
This is a slow cooker recipe; if you decide to braise, by all means get in and go for it.
Start by cubing the beef. It does not matter how large or small; this stuff is going to cook for more than 8 hours, if not longer. Add beef, salt, pepper, and beer to the slow cooker. Set to low. Forget about it for about 6–14 hours, then return to it.
With a slotted spoon, or spider, strain the beef, reserving about 1 cup of the liquid mixture. Add garlic powder, and shred the beef with a couple of forks. It should be falling apart tender. Add reserved liquid, stir, and set aside.
Preheat oven to 350ºF.
Take corn tortillas, place on a plate, and microwave for about 1 minute. Remove and cover with a clean towel, or place into a tortilla warmer.
Take a tortilla, add some shredded beef, a bit of cheese, and roll into a log. Place onto a baking sheet, seam side down. Repeat with all tortillas, beef, and cheese.
Spray taquitos with cooking spray and place into the preheated oven, and cook until golden brown, roughly 20 minutes. Just keep an eye on them as you don’t want them to overcook.
Remove, and serve with your favorite side items.
