beef STOVETOP METHOD

• Follow the recipe through step 3. 
• Stir in all of the remaining ingredients including any leftover spices.  Add an additional ½ cup beef broth for a total of 1 ½ cups. 
• Gently simmer, covered, for 2 ½ to 3 ½ hours, until the beef is fall apart tender. I recommend checking to see if the beef is fork tender at 2 ½ hours, and if not, continue to cook an additional 30-60 minutes – or as long as it takes!  Keep an eye on the beef and add additional broth if needed because more liquid will evaporate on the stove.
• Remove the roast to a rimmed plate or large bowl and shred with two forks, discarding any excess fat.
• Return the beef to the pot and let rest for 20 minutes to soak up additional juices.

beef OVEN METHOD

• Preheat oven to 300 degrees F.  Follow the recipe through step 3.  
• Stir in all of the remaining ingredients including any leftover spices.  Add an additional ½ cup beef broth for a total of 1 ½ cups. 
• Bring to simmer, cover, and transfer to the oven.  Cook, covered, for 3 to 3 ½ hours, until the beef is fall apart tender.  Keep an eye on the beef and add additional broth if needed.
• Remove the roast to a rimmed plate or large bowl and shred with two forks, discarding any excess fat.
• Return the beef to the pot at room temperature and let rest for 20 minutes to soak up additional juices.

beef PRESSURE COOKER AND INSTANT POT

• Sear the beef then add the rest of the ingredients to the Instant Pot, including any leftover spices.  Cover and set the lid to “Sealing.”
• Pressure cook on “Manual” for 50 minutes, followed by a quick release.

Expert Tips and Tricks

• Corn tortillas: Corn tortillas split easily when rolled unless you use quality tortillas. I recommend using tortillas labeled as “homemade” or “freshly made” or tortillas made of a corn/flour blend.  La Tortilla Factory Corn Tortillas are fabulous for easy-to-roll tortillas that won’t easily split or tear. 
• Flour tortillas: If you don’t have access to quality tortillas, please stick with flour tortillas or you will be incredibly frustrated, these are called   You will need to increase the filling because flour tortillas are larger.
• Protein options: You can use any meat to make the taquitos such as Beef Barbacoa,  Beef Birria, Taco meat, Shredded Mexican Chicken,  Honey Lime Salsa Verde Chicken,   Quick Mexican Chicken,  Carnitas, or Chipotle Sweet Pulled Pork. 
• Cooking options: Pan frying is the ultimate indulgence for the BEST taquitos, AKA the most flavorful and by far the crispiest.  Air fryer taquitos surprisingly don't get as crispy as I was expecting, but they are crispier than baking and a great option for reheating.  Baking is great for a large batch of hands-off cooking but they don’t as crispy as air frying or pan frying.  They are still tasty though - so please don't let that deter you, I just want to manage expectations.
• Don’t stack the taquitos or they won’t be as crispy.  Stacked taquitos will steam and you will lose that coveted crispy exterior very quickly.  It is best to serve the beef taquitos lined in a single layer with a little breathing room in between each one
• Prep ahead: The beef can be seasoned, seared and stored in an airtight container or slow cooker with the braising ingredients for up to 2 days. Alternatively, the beef can be made, shredded and stored in the juices for up to 3 days.  When ready to use, reheat in the crockpot or stove.  The toppings can also be prepped and stored in airtight containers in the refrigerator.

How to Store and Reheat

• To store: Let taquitos cool completely before packaging to prevent them from becoming as soft. Transfer to a large sheet of foil or an airtight container and line them together with a little breathing room.  If you need to stack them, stack them with parchment paper in between each layer to help prevent them from becoming as soggy. Wrap up or enclose completely.  Store taquitos in the refrigerator for up to 5 days or freeze for up to 3 months (instructions to follow). 
• To reheat in the air fryer: The air fryer is my #1 preferred method for reheating anything crispy – or formerly crispy. Place your taquitos in the air fryer basket and air fry at 400 degrees F for 4-6 minutes, flipping halfway through.
• To reheat on the stove: Heat a drizzle of oil in a large nonstick skillet over medium heat. Add the taquito(s) and cook until heated through, rotating as needed.  Once the inside is warm, you can crank the heat to medium-high to quickly toast the outside.
• To reheat in the oven: Place taquitos on a baking rack placed over a baking pan. Bake in a preheated oven at 400 degrees F for 10-12 minutes or until warmed through. 
• To reheat in the microwave: This is my least favorite method because the exterior doesn’t crisp up, but it’s convenient for hands off reheating. Transfer taquitos to ta microwave safe plate and microwave on high or 45 seconds then at 15-second intervals as needed.

To Freeze and Reheat from Frozen

• To freeze: Let taquitos cool completely in a single layer then line on a baking sheet so they aren’t touching. Flash freeze for 1-2 hours or until solid, then transfer to a large freezer bag and squeeze out any excess air. Alternatively, wrap each taquito individually in foil then place in a freezer bag. Freeze for up to 3 months.
• To reheat in the air fryer: Spray the air fryer basket with cooking spray.  Place desired number of frozen taquitos in the air fryer basket in a single layer so they aren’t touching.  Air fry at 400 degrees F for approximately 10 minutes, flipping halfway through.
• To reheat in the oven: Place taquitos on a baking rack placed over a baking pan. Bake in a preheated oven at 425 degrees F for 15-20 minutes or until warmed through. 
• To reheat in the microwave: Transfer desired number of frozen taquitos to a microwave safe plate and microwave on high or 2 minutes seconds then at 15-second intervals as needed.  Microwaved taquitos will be extra soft. You can crisp them up in a skillet with a drizzle of oil.