Slow-Cooker Loaded Shredded Beef Taquitos

Remove the stems from the dried pasilla, ancho, and guajillo peppers, then place them in a small dry pan over medium heat. Toast both sides lightly for about 20–30 seconds, just until they become fragrant and slightly pliable.

Place the toasted peppers in a blender along with 1 cup of fresh orange juice, 3 cloves of garlic, 1 teaspoon of ground cumin, 1 teaspoon of dried Mexican oregano leaves, 1/2 of a white onion, roughly chopped, and 1 teaspoon of salt. Blend on high until smooth. Set aside.

Sear the roast. Trim away any large fatty areas from the roast to ensure even browning. Preheat a large skillet until it’s hot enough to sear the meat, then pat the roast completely dry with a paper towel. This step is essential because removing excess moisture helps the exterior brown beautifully rather than steaming. Once the surface is dry, rub a very thin coat of avocado or olive oil over the meat to promote rich, even caramelization the moment it hits the hot pan. Sear the meat on all sides.

Place the seared roast into the slow cooker on low, then pour the chili pepper mixture over the top. Cover and cook until the meat is very tender and easily falls apart with a fork, approximately 7–8 hours.

Once the meat is done cooking, shred it with two forks.

To keep corn tortillas from cracking when you roll your taquitos, it’s important to warm them properly so they become soft and flexible. The easiest method is to wrap a stack of tortillas in a damp paper towel and microwave them for 20–30 seconds until pliable. You can also heat them briefly on a dry skillet, about 10–15 seconds per side, just until they’re warm and steamy. Once heated, keep the tortillas wrapped in a clean kitchen towel to trap the moisture and prevent them from drying out as you work. Warm, hydrated tortillas roll smoothly and won’t split as you fill and shape your taquitos.

Preheat the canola oil to 350°F. Carefully place each taquito in the hot oil seam‑side down so they stay closed as they begin to fry.

Make the guacamole last so it stays fresh and vibrant. Peel, pit, and mash 2–3 large avocados in a bowl. Stir in 2 tablespoons each of diced tomato, red onion, and chopped cilantro. Add the juice of 1 small lime, then stem, seed, and finely dice 1 jalapeño and mix it in. Season with salt to taste and adjust the lime or heat as you like.

For the toppings, I went with a fresh and colorful combination of Pico de Gallo, crumbled Queso Fresco, creamy guacamole, and a dollop of smooth sour cream. Each one adds its own layer of flavor and texture. I like to serve the taquitos with my Taqueria‑Style Salsa on the side, which adds that bold, authentic kick that makes the whole plate taste as if it came straight from a real taquería or for a salsa brand recommendation, I use and recommend HERDEZ Taquera Salsa.

Enjoy!

Do you love Mexican food as we do? Check out some of our favorite Mexican Recipes, like our

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• Chile Rellenos, and many more!!