SmithOnTheGreen

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BBQ Shredded Beef Taquitos

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Football season is approaching! These BBQ Shredded Beef Taquitos make the perfect pre-game snack or half time meal! These taquitos will be the hit of any party you host this season. You can cut these up into finger foods. Once baked these can be piled on a tray & passed around for serving.

To me, party food should be easy. Game day snacks and meals require a little planning, but can be so easy if you know what you’re doing. That’s where these BBQ shredded beef taquitos come in. They can be served as an appetizer or the main entre. Your guests will snatch these up and you’ll wish you made a double batch. The hardest part of the recipe is waiting for the beef to cook.

Set it & forget it.

I love a crockpot recipe! This is one you can set and forget! You’ll put your seasoned chuck roast to cook down in your crockpot on low for 10 hours. While this is cooking you have time to get your other tasty treats ready! Or get the rest of your house organize for guests and maybe even take a nap before the big game!

Get your favorite BBQ sauces ready!

My husband and I love these BBQ Shredded Beef Taquitos. We eat them at a specific restaurant every time we go out of town. It’s an appetizer and we usually just order a few orders of them and that is our meal. I’ve been looking online for a few years and finally found a good way to get my tortillas crispy without frying! I don’t like frying foods inside because the smell lingers for hours and I prefer an alternative to deep frying. I’ve done the leg work on getting the tortillas crispy, so you don’t have to!

Step by step instructions listed below make this recipe foolproof!

Ingredients:

  • Chuck Roast (3-5 lb)
  • 1 1/2 cups of BBQ sauce (I used Sweet Baby Ray’s Original)
  • 1 cup of water
  • Tortillas (You can use either corn or flour, I’ve tried both & you can really use either one! My husband prefers the flour but I preferred the corn tortillas. I found they had the edge on crispness that I wanted. But as you’ll see corn tortillas tend to break open easier.)
  • Oil spray (I used olive oil spray)
  • Seasonings: Salt, Pepper, Slap Ya Mama’s Cajun Seasoning, and Garlic Powder. I just season all sides of the chuck roast with these. Once you’ve cooked this down, you’ll be able to taste & see if you need to add any more.

Instructions:

  • Shredded beef filling: Place chuck roast in your crockpot. You can season it with all of the seasonings listed above. Add your BBQ sauce and then your water. Cook on low for about 10 hours. The meat should be tender & falling apart about this time. Once it’s tender, I shred in the crockpot and stir around and cook on low for 1 more hour.
  • Spoon the shredded beef mixture into a sauce pan & turn on low. You will need to cook some of the juices down. Here is where you can add more seasoning & BBQ sauce if desired. Cook down for about 5-7 minutes.
  • Preheat your oven to 400.
  • Line an extra large baking sheet with aluminum foil & spray with cooking oil.
  • Place 12 corn tortillas in one layer onto the baking sheet. (If using regular sized baking sheets, you can fit 8 at a time). Spray the tops of each tortilla with a good amount of cooking spray (or brush the tops with oil). Bake for 4 minutes to soften the tortillas. (If you wish to use flour tortillas, warm a stack of about 10 flour tortillas at a time in microwave, wrapped in a paper towel, for about 30 seconds).
  • Line up about 2 heaping tablespoons of shredded beef mixture towards the bottom of the tortilla. Tightly roll up the tortilla, and place back on the baking sheet, seam side down. Leave a little space between the rolled taquitos when placing on the sheet pan.
  • Bake 15 minutes, (you can add an extra little spritz of cooking spray before putting in the oven the first time, if it looks a bit dry.)
  • Remove the tray from oven, and flip the taquitos. Spray with cooking spray again and bake an additional 10 minutes, or until lightly browned and crisp.
  • Repeat this process with the remaining tortillas & filling if you didn’t use all of the mixture the first round.
  • Dip the taquitos in your favorite BBQ sauce! Our favorite dipping BBQ sauce is Kinder’s Mild BBQ.

*Special note: I line my crockpot with a crockpot liner.. It makes for a much easier cleanup! I’ll link my personal crockpot recommendation below in case you don’t have one! I’ll include the liners too!

As you can see my corn tortillas did break a little, but they were still crispy. The flour tortillas did not break.

Crockpot – https://amzn.to/3YQdbIL

Crockpot liners – https://amzn.to/4dzgTLx