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Crispy Homemade Beef Taquitos with Toppings Recipe

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4 from 48 reviews

  • Author: Maggie
  • Total Time: 1 hour 40 minutes
  • Yield: 20 taquitos

Description

Crispy Homemade Taquitos, also known as Rolled Tacos, feature seasoned shredded beef wrapped in soft corn tortillas, then fried or baked to golden perfection. Served with classic toppings like salsa, sour cream, guacamole, and shredded cheese, these taquitos make a delicious and satisfying main course that’s perfect for family meals or gatherings.

Ingredients

Beef Filling

  • 2.5-4 lb beef chuck roast
  • Salt and freshly ground black pepper
  • 14 oz can beef broth
  • ½ cup salsa
  • 1 1/2 Tbsp chili powder
  • 1 tsp garlic powder
  • ½ Tbsp cumin
  • 1 tsp dry minced onion powder

Taquitos Assembly

  • 20 corn tortillas
  • Oil for frying
  • Toothpicks

For Serving

  • Salsa
  • Sour cream
  • Guacamole
  • Shredded cheese

Instructions

  1. Prepare the meat (Slow Cooker method): Season the beef chuck roast with salt and freshly ground black pepper. Add chili powder, garlic powder, cumin, minced onion powder, beef broth, and salsa to the slow cooker. Cook on LOW for 7-8 hours until the meat is tender and shreds easily.
  2. Prepare the meat (Instant Pot method): Season the roast with salt and pepper, then cut into four large pieces. Place in the Instant Pot. Add chili powder, garlic powder, cumin, minced onion powder, beef broth, and salsa. Cook on manual/high pressure for 50 minutes. Allow natural pressure release for 15-20 minutes before opening the lid.
  3. Shred the meat: Remove the roast from the slow cooker or Instant Pot and place on a plate. Shred the meat using forks, discarding any large pieces of fat. Return shredded meat to the pot to keep warm.
  4. Prepare tortillas: Heat a non-stick griddle over medium-high heat. Cook each corn tortilla for 15-30 seconds on each side until soft and pliable. Cover cooked tortillas with foil to keep warm and flexible.
  5. Assemble the taquitos: Spoon about 2 tablespoons of the shredded beef onto one end of each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick.
  6. Fry the taquitos: Heat about 1 1/2 inches of oil in a large skillet over medium-high heat until hot (oil should sizzle when a tortilla is added). Fry the taquitos in small batches, turning them so all sides become golden brown and crispy, which takes just a few seconds per side. Transfer fried taquitos to a paper towel-lined plate.
  7. Or bake the taquitos: Preheat oven to 425°F (220°C). Place rolled taquitos on a baking sheet, spray or brush lightly with cooking oil. Bake for 15-20 minutes until shells are crispy and golden.
  8. Serve: Remove toothpicks and serve taquitos hot with guacamole, shredded cheese, salsa, and sour cream on the side.

Notes

  • Meat substitutions: You can substitute shredded chicken or pork instead of beef for different flavors.
  • Freezing: Allow taquitos to cool completely before placing them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a hot skillet with a light coating of cooking spray to restore crispiness.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American, Mexican

Find it online: https://recipeworthsaving.com/crispy-homemade-beef-taquitos-with-toppings-recipe/