Shredded Beef Taquitos Recipe

Cook the shredded beef according to directions. Drain the beef well, set aside.

Heat a non-stick griddle over medium high heat. Cook the tortillas for about 15 to 30 seconds on each side until soft.

Immediately remove the tortillas to a plate in a stack and cover with a saucepan lid large enough to cover diameter of tortillas. Repeat this step until all the tortillas have been cooked.

Fill a non-stick sauce pan with mixture of a few tablespoons vegetable oil and a few tablespoons extra virgin olive oil; it should be a layer of oil about ½-inch high.

Heat the oil over medium heat.

Remove one tortilla at a time, then place about ¼ cup of shredded beef on tortilla in a line down the center of the tortilla. Roll the tortilla snugly, then insert a toothpick through the center so the ends of tortillas stay in place.

Using metal tongs, gently the place taquitos into hot oil. Cook until lightly browned, then remove the toothpick, and using tongs, rotate taquito and cook the opposite side until lightly browned.

Using tongs, remove from oil to a paper towel covered plate. Add the additional oil to pan as needed while cooking taquitos.

Serve warm with salsa, sour cream, guacamole or cilantro lime ranch for dipping, and enjoy!