Thought crock pots were just for those cold Winter months? Nope! Use it this Summer to serve your family these spicy beef taquitos with your choice of two dipping sauces. These taquitos are crunchy on the outside, soft and juicy on the inside with just the right amount of spice. Dipped in the sweet mango sauce is just sheer perfection! In case you’re not a mango fan I also included the recipe for an incredible cool cilantro-lime dipping sauce for a second option. You’re welcome.
FYI- I was holding back the urge to just chug down this mango dipping sauce it was so good! Ha!
I’m also including a recipe for a cool cilantro-lime dipping sauce that is incredible with these taquitos too! If you’re not a mango fan then this is definitely one you need to try or perhaps you just need both!
Ingredients
- 2 lb bottom-round roast (can use pork too)
- 1 large yellow onion, sliced
- 1 10-oz can ROTEL original diced tomatoes and green chiles, undrained (choose mild for less heat if serving young children)
- 3 T chili powder
- 3 T cumin
- 2 T packed brown sugar
- 1 tsp cayenne
- 1 T garlic salt
- 1 C water
- 1/4 C cilantro, chopped
- 1 can black beans, drained (optional)
- 1 C frozen corn (optional)
- shredded mexican cheese
- 24 medium flour tortillas or soft GF corn tortillas
- 2 ripe mangos, peeled and diced
- 2 T full fat coconut milk (from a can)
- 2 T honey
- 1 tsp lime juice
- 1/2 tsp salt
- 1 large ripe avocado, peeled and seed removed
- 1/2 C sour cream or plain greek yogurt
- 1/4 C cilantro, chopped
- 3 T fresh lime juice
- 1/2 jalapeno, seeded and chopped fine
- pinch of cumin
- 1/2 tsp kosher salt
Instructions
- Place onions on bottom of crock pot. Place beef (or pork) on top. Sprinkle seasonings evenly over meat. Add can of ROTEL and water. Cover and cook on high for 6 hours or low for 8 hours.
- When meat is tender, shred and toss in remaining juice. Add cilantro, beans and corn and mix well. Spoon meat into tortilla and add shredded cheese. Roll up tight and place seam side down on greased baking sheet. Continue until baking sheet is full, however leave some space in between each taquito to allow it to evenly bake. Lightly spray over taquitos with cooking spray to help make extra crispy.
- Bake at 400 degrees for about 20 minutes or until taquitos are crispy.
- Combine all ingredients in blender or food processor and mix until smooth. Refrigerate until ready to serve.
- Place all ingredients into blender or food processor and pulse until smooth. Refrigerate and serve cold.
Notes
Inspired by California Avocado, Mango Sauce from Home Cooking Memories
Cheyanne |No Spoon Necessary says
July 13, 2015 at 11:22 pmI am a HUGE fan of using the crock pot year round- perfect for the summertime because you can set it, forget it, go soak up the sun and come home to this spicy, crunchy deliciousness! These taquitos look delish! Love the duo of sauces- I totally think both should be devoured! Cheers and thanks for sharing the yum♡