Thursday, October 28, 2010

shredded tri-tip taquitos

 I don't know why I don't make these more often.  They make for a super simple dinner and my kids absolutely love them!  I've made them before with shredded chicken and they are just as good!  I'm actually not much of a beef person, but there are a few kinds of meat that I like slow cooking so they get really tender and easy to use in many different ways!  The nice thing about making the meat this way, is you could make it the day before, shred it up, then just re-heat the meat and roll up your taquitos just before dinner time the next day.  I served them with lot's of sides for my kids to dip the taquitos in...sour cream, guacamole, and refried beans sprinkled with cheese.  A great quick meal!

  • 2-3 lbs. tri-tip roast {or any other meat you like}
  • garlic salt
  • black pepper
  • 1 jar {12-15 oz. salsa}
  Place tri tip in slow cooker or a large dutch oven.  Season all over with garlic salt and black pepper.  Pour salsa on top of meat.  If you are using slow cooker, cover and heat on LOW for 10 hours or HIGH for 5-6 hrs.  If you are using a dutch oven; cook at 350, covered, for 1 hr. or until it shreds easily.  

  • canola oil
  • corn tortillas
  • shredded tri-tip
  Heat a large skillet over medium heat.  Add a small amount of oil and in batches, lightly soften tortillas {until pliable} and stack on paper towel lined plate.  Once all the tortillas are softened, place about 2 Tbsp. of meat near one side of tortilla.  Roll up tightly and place seam-side down on a large greased baking sheet.  Heat oven to 400 degrees and cook in oven for 15 minutes, or until golden brown and crispy.  Serve warm!   

  • sour cream
  • guacamole
  • refried beans {try refried black beans, they're good!}
  • shredded cheese

All rolled up!

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