Beef Taquitos

Adapted from Life's Ambrosia

• Ready In: 9 hrs 10 mins
• Serves: 4-6

Ingredients

• 1  tablespoon salt
• 1  teaspoon pepper
• 1  teaspoon chili powder
• 1  teaspoon  granulated garlic
• 1  teaspoon cumin
• 1  teaspoon oregano
• 1 (3 1/3lb)  beef roast
• 1  tablespoon olive oil
• 3  cups beef broth
• 2  cups water
• 1  onion, quartered
• 3  garlic cloves
• 2 -3  tablespoons canola oil
• 10  corn tortillas (I used white, but you can use yellow as well)
• 2  cups  cooked shredded beef (recipe follows)
• 2⁄3 cup  shredded cheddar cheese
•  shredded lettuce
•  guacamole
•  nonstick cooking spray

Directions

1. In a bowl mix together salt, pepper, chili powder, granulated garlic, cumin and oregano.
2. Rub mixture all over beef roast to completely coat.
3. In a large pan heat olive oil. Brown roast on all sides, about 5 minutes per side.
4. Place in slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours.
5. Remove from slow cooker and shred.
6. Preheat oven to 350 degrees. Spray baking sheet with non-stick spray.
7. Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them). Add more oil if needed. Transfer to plate using a paper towel to separate each tortilla.
8. To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.
9. Bake in oven for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven.
10. Top with shredded lettuce and guacamole. Serve with salsa for dipping.