Homemade Taquitos

Crispy homemade taquitos are a family favorite Mexican recipe made with tender shredded beef rolled in corn tortillas and cooked until golden. Perfect for weeknight dinners, parties, or freezer-friendly meal prep, these beef taquitos can be baked or fried and served with salsa, guacamole, sour cream, and cheese. An easy recipe for authentic taquitos that are crunchy on the outside and filled with flavorful, juicy beef inside.

Ingredients

For the Beef Filling

• 1 beef chuck roast (2.5–4 lb)
• Salt and freshly ground black pepper
• 1 (14 oz) can beef broth
• ½ cup salsa
• 1 ½ tablespoons chili powder
• 1 teaspoon garlic powder
• ½ tablespoon ground cumin
• 1 teaspoon dried minced onion

For the Taquitos

• 20 corn tortillas
• Oil, for frying
• Toothpicks

For Serving

• Salsa
• Sour cream
• Guacamole
• Shredded cheese

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Instructions

Slow Cooker Method

1. Season the beef roast generously with salt and pepper.
2. Place the roast in the slow cooker and add chili powder, garlic powder, cumin, minced onion, beef broth, and salsa.
3. Cover and cook on LOW for 7–8 hours, until the meat is very tender and easy to shred.
4. Remove the roast, shred the meat with two forks, and discard excess fat. Return shredded beef to the pot to keep warm.

Instant Pot Method

1. Season the beef with salt and pepper, then cut it into 4 large chunks.
2. Place the beef in the Instant Pot with chili powder, garlic powder, cumin, minced onion, beef broth, and salsa.
3. Cook on manual/high pressure for 50 minutes. Allow natural pressure release (about 15–20 minutes).
4. Remove the roast, shred the meat, discard fat, and return it to the pot to keep warm.

Assembly

1. Heat a nonstick griddle or skillet over medium-high heat. Warm tortillas for 15–30 seconds per side, until soft and pliable. Keep them covered with foil to stay warm.
2. Place about 2 tablespoons of shredded beef in a line near one edge of a tortilla. Roll tightly and secure with a toothpick.

Fried Taquitos

1. Heat 1 ½ inches of oil in a skillet over medium-high heat. The oil is ready when the tortillas sizzle immediately.
2. Fry the taquitos in small batches, turning often, until golden brown and crispy on all sides.
3. Transfer to a paper towel-lined plate to drain excess oil.

Baked Taquitos

1. Preheat oven to 425°F (220°C).
2. Arrange taquitos seam-side down on a baking sheet. Lightly brush or spray with oil.
3. Bake for 15–20 minutes, until crispy and golden.

Serve

Top with guacamole, shredded cheese, salsa, and sour cream.

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Tips

• Warm tortillas before rolling to prevent cracking.
• Don’t overfill; 2 tablespoons of beef is the perfect amount.
• Keep taquitos in a single layer while frying or baking for even crispiness.
• For make-ahead, prepare the beef filling a day in advance.

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Variations and Substitutions

• Protein Options: Swap beef with chicken, pork, or ground turkey.
• Tortillas: Use flour tortillas if preferred (they’ll be softer, less crispy).
• Spice Level: Add chopped jalapeños or hot sauce for extra heat.
• Cheese Filling: Mix shredded cheese directly with the beef before rolling.

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FAQs

Can I freeze taquitos?
Yes! Assemble them, then freeze on a baking sheet until firm. Transfer to a freezer bag. Bake directly from frozen at 425°F for 20–25 minutes.

Do I need toothpicks?
Toothpicks help keep them rolled, especially for frying. For baking, you can usually skip them.

What oil is best for frying?
Use a neutral oil with a high smoke point like canola or vegetable oil.

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Serving Suggestions

• Serve as a main dish with Mexican rice and refried beans.
• Pair with a fresh side salad or grilled vegetables.
• Offer a dipping platter with salsa verde, queso, or chipotle crema.

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Why You’ll Love This Recipe

• Crispy on the outside, tender and flavorful on the inside.
• Easy to make in bulk for parties or family dinners.
• Flexible — bake for a lighter version or fry for extra crunch.
• Freezer-friendly for quick weeknight meals.