Meat Rub:1 t. garlic salt
2 t. chili powder
2 t. cumin
2 t. paprika
1 t. pepper
OR 1 pkg. taco seasoning (an easy substitute if you don't wanna do your own)
3-4 lb. beef roast
EVOO
1 (14.5 oz) can beef broth
1 c. shredded cheese
1 (12 oz) bottle green taco/enchilada sauce
1 (4 oz) can diced green chilis
36 small corn tortillas
Combine seasonings for meat rub in a large container OR dump in the taco seasoning packet. Coat the roast on all sides with seasoning and place in a hot skillet with EVOO. Brown all edges for a few minutes and place roast in crock pot. Add beef broth and cook on low for 8 hours (or to your crock pot's specifications--if you tend to need more liquid, you can add some water). Drain excess liquid after cooking is done and shred roast. Mix meat with shredded cheese while warm so it melts. Stir in the green sauce and green chilis.
**You can complete the previous step a day ahead if needed and leave it in the fridge**
To make taquitos: Heat 5-6 tortillas in microwave between wet paper towels until you can roll them without cracking (it took me a full minute). Place 2 T.(ish) in each tortilla and roll. Place the seam side down on a greased cookie sheet and bake @ 425 for 20 minutes. Serve with salsa, sour cream, or gauc. This recipe will make ALL 36 taquitos, but they are easily placed in Ziplocs, frozen, and re-baked later.
Recipe is from my own head!
