Chipotle Beef Baked Taquitos

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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3 cups cooked, shredded beef
1/4-1/2 teaspoon minced chipotle chiles that have been rehydrated in hot water
4 oz green chiles, seeded and diced
1 teaspoon garlic powder
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon chili powder
zest from 1 lime
1 tablespoon fresh lime juice
12 ounces crumbled Cotija cheese
20 6-inch white corn tortillas cooking spray
1 1/2 teaspoons kosher salt


Preheat the oven to 425F.

In a large bowl, combine the minced chipotle pepper, green chiles, garlic powder, coriander, cumin, chili powder, lime zest and lime juice. Add the beef and toss to combine.

Wrap 10 of the tortillas in a damp kitchen towel and microwave for 1 minute. Place 1 tablespoon of the Cotija cheese down the center of 1 tortilla, then top with 1-2 tablespoons of the beef mixture. Roll tightly and place on a baking sheet, seam side down. Repeat with the remaining tortillas, then heat the remaining 10 tortillas in the damp towel. Repeat filling and rolling until all the tortillas are filled.

Spray the taquitos lightly with cooking spray and sprinkle with kosher salt. Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown. Remove from the oven and allow to cool for a minute or two before serving.

From taste