Easy, delicious homemade chipotle barbacoa taquitos 🤤 recipe in comments!

[@JessicaGrey]

FOR CHICKEN VERSION JUST ADD ONE WHOLE SHREDDED ROTISSERIE CHICKEN. BARBACOA RECIPE: This is my Barbacoa recipe. It’s really simple and fast. Only 1 hr 30 min in a pressure cooker! Ingredients: - 2-2.5 lbs Chuck roast - salt and pepper - can of chipotle peppers in adobe sauce - half of large white onion or medium onion - 4 cloves of garlic - 1 tbsp better than bouillon beef - 1 tbsp tomato paste - 1 tsp cumin - 1 cup of water - 3 tbsp apple cider vinegar Instructions: - generously season Chuck roast with salt and pepper on both sides - cut into 5 pieces - brown the 5 pieces with avocado oil and then remove from pot/pan (I browned it directly in my instant pot) - in remaining oil add onions and garlic and sauté until translucent and smells divine - add 1 tbsp tomato paste and 1 tbsp better than bouillon beef flavor and stir well until consistency is smooth and runny - add 1 cup of water - add 3 tbsp apple cider vinegar - add 1 tsp cumin - add 2 chipotle peppers from can (can add more or less depending on how spicy you want it but be careful they are extremely spicy) - add pieces of beef back in - cook on high pressure for 90 minutes TAQUITOS RECIPE: Ingredients: - barbacoa beef from above - medium corn tortillas - 4 russet potatoes - 1 cup cheddar cheese (whatever level of sharpness you want), 1 cup italian blend, 1 cup Monterey Jack - salt and pepper - 1 medium white onion or half of 1 large white onion - 4 cloves of garlic Instructions: - warm tortillas over burner or on a pan so that they become less fragile and are foldable. Leave aside. I used about 40 tortillas but the number will depend on the amount of filling you have. - peel and cut 4 russet potatoes into medium size pieces and boil until soft and fork tender - strain and mash the potatoes - in a large bowl add your barbacoa meat, mashed potatoes, 3 cups of cheese, and a generous amount of salt and pepper. I literally make mine slightly over salted because the filling flavor can get overpowered by the toppings and the tortilla - place about 1-2 tbsps of filling onto a tortilla and roll it up. The side with the opening or fold should be face down - once all the taquitos are rolled and ready, in a hot pan add a generous amount of avocado oil (or whatever oil you prefer but it has to be neutral and handle high heat) - place the taquitos in the oil opening side down and allow it to fry for 2-4 minutes or until crispy and golden brown. Don’t fry too much or they will be very hard. Flip them over and fry for another 2-4 minutes. - once fried place in a container with a paper towel or on a rack for excess oil to exit. - when you’re ready to eat serve yourself some taquitos and on top add the consomé, guacamole, sour cream, salsa, and shredded lettuce. ENJOYYYY❤❤❤❤

[@starz56]

Wow ! 👌 This looks amazing ! 😲😊 😋

[@OgoDelaCruz-wh8ye]

Its yummy 😋😋😋😋

[@kaywhygg6980]

Gurl how u not gonna send me a plate😂😂😂 i been cooking since i was a child my mom taught me young i wanna make a cooking channel but im not into having my face out there but either way taquitos look piff 👌

[@JessicaGrey]

make faceless videos!! they do really well too 😘

[@masterownsu7573]

That jiggle though

[@mrssarahse]

Meat stand no chance against u😢😅