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 excess fat from the meat and cut into large chunks.
- Sprinkle meat with seasoned salt, lemon pepper, and garlic salt. Pour salsa on top.
- Cook in a slow cooker on LOW for 8 to 10 hours or HIGH for 6 to 7 hours until the meat shreds easily.
- Shred the meat using two forks or transfer to a bowl and use hand beaters.
- Mix shredded meat with the juices from the slow cooker.
Notes
For extra crunch, ensure the oil is hot before frying the taquitos.
You can customize the filling by adding cheese or beans for variation.
Use toothpicks to secure the taquitos while frying.
Nutrition
- Serving Size: 1 taquito
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.