3 C cooked, shredded beef roast
½ cup salsa verde
1 Tbs chipotle seasoning
1 t coriander
½ t cumin
1 t chili powder
1 T fresh lime juice
4 oz jalapeno pepper jack cheese, shredded
white corn tortillas
olive oil or cooking spray
Preheat oven to 425 degrees.
Slice any larger pieces of roast across the grain so the beef is shredded into 1/2-1 inch pieces.
Combine salsa verde, salsa, chipotle, garlic, coriander, cumin, chili powder and lime juice in a bowl. After stirring to combine, gently toss together with shredded beef. Heat beef in skillet over medium heat just until warm.
Wrap a pile of tortillas in damp paper towels and microwave for 1 minute to soften.
Working with one tortilla at a time, crumble about 1T cheese in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture. Tightly roll and place seam-side down on a lightly sprayed baking sheet. Continue to roll until all of the tortillas are filled.
Use cooking spray on the top of each taquito. Sprinkle with kosher salt. Place in the pre-heated oven and bake for 20-25 minutes or until golden brown on the edges.
Serve warm with sour cream, salsa and guacamole. Makes about 20 taquitos.