Crispy and Cheesy Quesabirria Taquitos

Line your slow cooker with a Reynolds Kitchens^® Slow Cooker Liner for easy cleanup

Soak the guajillo, pasilla and arbol chiles in hot water until softened

In a blender, add guajillo, pasilla and arbol chiles with 1 cup of the hot water they soaked in 

Add in 1 yellow onion, 2 roma tomatoes, 8 cloves of garlic and season with 2 tablespoons of oregano,1 teaspoon of cumin, ½ teaspoon of cinnamon, 2 whole cloves, beef boullion and salt and pepper 

Blend until nice and smooth and set aside

Get 3lbs chuck roast and cut it into large chunks and sear on all sides

In your slow cooker, add 4 cups of beef stock, everything from your blender and 3lbs of browned chuck roast 

Cook on high for 4 hours or on low for 8 hours 

Once complete, take out the chuck roast and shred it all up 

Strain the broth and set aside for later

Then get some small yellow corn tortillas and add the meat and shredded cheese to the center of the corn tortillas 

Roll up each tortilla and seal with a toothpick 

Fry them in about 1 inch of high heat oil on medium heat (both sides) until golden brown 

Shake off the oil and set aside on a cooling rack

Serve with the warm broth from your slow cooker and add in fresh cilantro, lime and diced onions