Beef Taquitos

• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 (3 1/3 lb) 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)
• 23 cup shredded cheddar cheese
• shredded lettuce
• guacamole
• nonstick cooking spray

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.
4. Brown roast on all sides, about 5 minutes per side.
5. Place in slow cooker.
6. Add onion and garlic.
7. Pour in water and beef broth.
8. Cover and cook for 8 hours.
9. Remove from slow cooker and shred.
10. Preheat oven to 350 degrees.
11. Spray baking sheet with non-stick spray.
12. Heat 2 tablespoons canola oil in a small skillet over medium-high heat.
13. 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).
14. Add more oil if needed.
15. Transfer to plate using a paper towel to separate each tortilla.
16. To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed.
17. Place on prepared baking sheet.
18. Repeat until all are rolled.
19. Bake in oven for 15 -20 minutes or until ends start to brown.
20. Remove and sprinkle cheese on top.
21. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts.
22. Remove from oven.
23. Top with shredded lettuce and guacamole.
24. Serve with salsa for dipping.

salt, pepper, chili powder, garlic, cumin, oregano, beef roast, olive oil, beef broth, water, onion, garlic, canola oil, corn tortillas, beef, cheddar cheese, shredded lettuce, guacamole, nonstick cooking spray

Taken from www.food.com/recipe/beef-taquitos-499722 (may not work)