Three weeks ago I made air fryer taquitos with smoked and shredded pork butt as described in the post below.
https://pelletfan.com/index.php?topic=6919.0Today, I made them using smoked and shredded beef chuck. Beef chuck is certainly easier. It takes me about 8 1/2 hours, which is far less than a pork butt.
This time I used the standard sized corn tortillas. I was able to do eight at once. At 375 degrees it took 8 minutes for a crispy light brown in the air fryer.
The guacamole used the recipe which I described in the pork butt thread.
It is difficult to tell which is best. Both pork and beef are good. I made some pork a couple of days ago using the regular sized tortillas with some shredded pork I had frozen from last time.
Taquitos have definitely become a keeper menu item when we make pulled meat.
I definitely have the routine down now. These are not rolled taquitos with a small amount of meat. I load them up and then fold the tortilla over the top from both sides, and pin it down with a couple of toothpicks.
They stay together nicely after the toothpicks are pulled. I have seen Chronic Taco make taquitos in a deep fryer. They roll them but also pin then with toothpicks.
Here are some pictures. I will eventually have to try chicken. I'm not sure when that will be. My next cook will probably be turkey breast.