Shredded Beef Taquitos

Servings: 10 Taquitos

Storage Life of Ingredients: 1 year


Taquitos are another favorite Mexican dish in our family. Crispy homemade masa harina tortillas filled with salsa flavored beef.






Pictured Process



Ever since COVID I haven't been able to purchase canning lids or wide mouth pint bottles, nor can I find the canned beef at Costco, so I have been doing my roast beef a different way. (Note to self: I have plenty of bottles and a few lids that I stored from last year. The bottles can be used over and over again, but make sure you store lids as part of your food storage). Salt the bottom of a skillet, then place the roast in the pan. Sprinkle garlic salt, salt, and pepper over the top of the roast. Brown it on all sides and place it in a crock pot. Cook for 8 hours. When beef is done, shred with two forks. Place 2 cups of meat in a vacuum sealer bag and seal. Label and freeze.


Make the masa harina tortillas. Mix the drained beef, salsa, cumin, chili powder, garlic powder, onion powder, and water together in a small sauce pan and heat through.



Place a tablespoon of meat on each tortilla.




Break toothpicks into thirds. Roll up each tortilla and secure the seam with a piece of toothpick.



Continue filling and rolling tortillas and placing the taquitos onto a baking sheet seam-side down. If the taquito begins to unfold before putting it in the hot oil, roll it again and secure it with more toothpicks.



Using tongs, carefully place one taquito seam side down into hot oil. Cook for 1 minute, until golden brown on the underside.



Turn and cook on the other side for 1 minute, until golden brown.



Drain all the taquitos on a paper towel. Sometimes the shredded beef frizzles at the ends of the taquito. Cut this off with kitchen scissors.



Place seam side down on a baking sheet and top with grated cheddar cheese.



Bake in a 350°oven until cheese melts.



Garnish with lettuce and salsa.





Storage Tips


Home Canned Beef: The USDA states that home-canned products should be used within 1 year. Always check to make sure the bottles have sealed correctly before storing on the pantry shelf.


Chunky Salsa: Chunky salsa has a storage life of 1 year. Check the "best by" date on the container.


Ground Cumin: Cumin has a storage life of 2-3 years before losing flavor.


Chili Powder: Chili powder has a storage life of 5 years before it begins to loose flavor.


Garlic Powder: Garlic powder has a shelf life of 3-4 years before losing potency.


Onion Powder: Onion powder has a storage life of 2-3 years before losing flavor.


Canola Oil: Oil will last at least one year in its original container on your pantry shelf.


Cheddar Cheese: Freeze-dried cheese tastes like regular grated cheese. It melts in casseroles and is my cheese of choice for storage. Like crystallized eggs, freeze-dried cheese costs twice as much as the grated cheese you buy in the grocery store. Store half of the cheese needed for a year’s supply using freeze-dried, and the other half using packages of grated cheese, stored in the freezer. Freeze-dried cheese is good for five to ten years, so it only has to be replaced every five years. This is an estimated storage shelf life. You should always check the expiration date on the container or check with the manufacturer. Once the cheese is opened, place it in a freezer storage bag and keep it in the freezer. Label the bag with directions for reconstituting. One cup of cheddar cheese is equal to four ounces of frozen, shredded, cheddar cheese. There are ten cups in a #10 can of freeze-dried, shredded cheddar cheese.


Corn Masa Tortillas: The ingredients for corn masa tortillas have a storage life of 1 year.


Special Tools for this Recipe


Tortilla press

Tongs

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