Easy Taquitos | Rolled Tacos Recipe

shredded chicken

🥗Healthier: lean turkey

💰Cheaper: canned chicken

Turkey is lower in fat, while canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

Plug in the crock pot and add beef broth to warm it up.

Season the chuck roast heavily on both sides with original seasoning.

Place the seasoned chuck roast in the crock pot with taco seasoning, chili seasoning, and green chilies.

Add crumbled oregano on top of the roast.

Cover and cook on high for about 4 hours, then turn to low until the meat is tender and falls apart.

Shred the cooked chuck roast with forks and set aside or refrigerate for later use.

Warm corn tortillas to make them pliable, wrapping them to keep them warm.

Lay a tablespoon or two of the shredded meat in the center of each tortilla.

Roll the tortilla tightly around the filling and secure with a toothpick if needed.

Heat vegetable oil in a pan over medium-high heat until it reaches about 350°F.

Carefully place 2 taquitos in the hot oil, seam side down, and fry until golden and crispy.

Remove taquitos from the oil and drain on a wire rack or paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens