For the Taquitos:

• 3 cups Mexican shredded beef (recipe below)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 16 corn tortillas (5–6 inches)
• Vegetable oil or cooking spray for cooking
• Toothpicks to secure the taquitos

For the Beef:

• 1 boneless beef chuck roast (3–4 lbs.), trimmed of excess fat and cut into 7-8 pieces
• 1 ½ tablespoons vegetable oil

• For the Spice Rub:

  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon ground coriander
  • 1/2 to 1 1/2 teaspoons chipotle chili powder

• For the Braising Liquid:

  • 1 cup reduced-sodium beef broth
  • 1 cup mild salsa or salsa verde
  • 1 can (4 oz.) mild diced green chilies (undrained)
  • 2 tablespoons tomato paste
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1–3 teaspoons liquid smoke
  • 1 tablespoon beef bouillon base
  • 1 tablespoon dried oregano

For Serving (optional toppings):

• Chipotle sauce
• Shredded lettuce
• Pico de gallo
• Guacamole
• Sour cream, Greek yogurt, or Mexican crema