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Ingredients
Scale
- 2–3 pounds beef chuck roast (or boneless pork shoulder)
- 2 cups jarred salsa
- 1 teaspoon seasoned salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic salt
- 36 corn tortillas
- oil for frying (canola, corn, or vegetable)
- toothpicks
Instructions
- Trim any excess fat from the meat and cut it into large chunks.
- Sprinkle the meat with seasoned salt, lemon pepper, and garlic salt.
- Pour salsa over the seasoned meat.
- Cook in the slow cooker on LOW for 8 to 10 hours or HIGH for 6 to 7 hours until the meat shreds easily.
- Shred the cooked meat in the slow cooker using two forks or transfer it to a bowl and use hand beaters.
- Mix the shredded meat with the cooking juices.
Notes
For crispier taquitos, fry them in smaller batches.
Feel free to add cheese or beans for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Slow cooking and frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 270
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 52mg