Taquito Recipe

These crispy Homemade Taquitos (Rolled Tacos) are made with seasoned shredded beef (or substitute chicken or pork), corn tortillas and all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

My love for good, authentic Mexican food is not a secret, and I’ve shared all of my tried and tested recipes with you all! Some of my personal favorites include Chile Verde , homemade Tamales, and the most amazing Tres Leches cake!

We are surrounded by so much amazing, authentic Mexican food here in Arizona that it has become it’s own food group in my diet! I am particularly in love with taquitos (often called rolled tacos). They are authentically served with guacamole and melted cheese on top, sometimes finely chopped lettuce and a drizzle of sour cream as well. And don’t forget a side of hot sauce or salsa!

Cream Cheese and Chicken Taquitos Recipe

You will love these Cream Cheese and Chicken Taquitos filled with cream cheese, salsa, cheese, sour cream and spinach.

Prep: 5min

Total: 15min

Serving Size: 1 g

Nutrition Facts: calories 126 kcal, Carbohydrate 3 g, Protein 5 g, Fat 11 g, Saturated Fat 6 g, Cholesterol 32 mg, Sodium 213 mg, Fiber 0.3 g, Sugar 1 g, servingSize 1 g, unSaturated Fat 3.5 g

Ingredients:

• vegetable or canola oil (for frying)
• 3 cups shredded cooked chicken
• 6 ounces cream cheese (softened)
• 1½ cups baby spinach (stems removed and chopped)
• 1½ cups shredded Colby Jack cheese (or Mexican blend cheese)
• ½ cup salsa (store-bought or homemade)
• ⅓ cup sour cream
• salt and pepper to taste
• 12 (6-inch) corn tortillas (or flour tortillas)
• shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo

Instruction:

1. Fill a saucepan with ½ inch of oil and heat over medium heat to 350 degrees F.
2. Meanwhile, in a large bowl mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa and sour cream. Add salt and pepper.
3. Once oil is hot enough, add a few tablespoons of chicken–cream cheese mixture to the center of a tortilla and spread out. Roll tortilla up and use tongs to place it seam side down in hot oil. Cook until golden brown on both sides, 2–3 minutes per side. Set on paper towels to drain.
4. Repeat until all tortillas have been filled, rolled and fried.
5. Serve warm with your favorite toppings.

Homemade Taquitos

Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

Prep: 10min

Total: 100min

Serving Size: 1 serving

Nutrition Facts: calories 83 kcal, Carbohydrate 13 g, Protein 5 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 1201 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 2.5-4lb beef chuck roast *
• Salt and freshly ground black pepper
• 14 oz can beef broth
• ½ cup salsa
• 1 1/2 Tbsp chili powder
• 1 teaspoon garlic powder
• 1/2 Tbsp cumin
• 1 teaspoon dry minced onion powder
• 20 corn tortillas
• Oil for frying
• toothpicks
• Salsa
• Sour cream
• Guacamole
• Shredded cheese

Instruction:

1. For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.
2. Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
3. For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).
4. Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
5. Assembly:
6. If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.
7. Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 – 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
8. Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.
9. Fried Taquitos:
10. Your oil should be hot (the tortillas should sizzle immediately when you put them in).
11. Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
12. Baked Taquitos:
13. Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
14. Serve taquitos with guacamole, shredded cheese, salsa and sour cream.

Spicy Chicken Taquitos

We love frozen taquitos, but why not DIY? Plus these spicy chicken taquitos aren’t deep fried! You can make these cheesy flautas in the oven or Air Fryer!

Prep: 15min

Total: 45min

Yield: 12

Nutrition Facts: calories 4537 Calories, Fat 317 g, Saturated Fat 146 g, Trans Fat 3 g, Cholesterol 990 mg, Sodium 5020 mg, Carbohydrate 159 g, Fiber 43 g, Sugar 24 g, Protein 239 g

Ingredients:

• Cooking spray
• 3 c. shredded cooked chicken
• 1 (8-oz.) block cream cheese, softened
• 1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• Kosher salt
• Freshly ground black pepper
• 12 small corn tortillas
• 1 1/2 c. shredded cheddar
• 1 1/2 c. shredded Pepper Jack
• Pico de Gallo, for serving
• Crumbled queso fresco, for serving
• 1 large avocado, pitted
• 1/2 c. sour cream
• 1/4 c. packed cilantro leaves
• 1 clove garlic
• Juice of lime
• Kosher salt
• Freshly ground black pepper

Instruction:

1. Serve with avocado cream sauce, Pico de Gallo, and queso fresco
2. Serve with avocado cream sauce, pico de gallo, and queso fresco.
3. In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.

Homemade Taquitos

Taquitos are rolled tacos filled with chicken, beef or pork and cheese. Fried to perfection for a delicious way to use leftovers!

Prep: 10min

Total: 20min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 134 kcal, Carbohydrate 13 g, Protein 9 g, Fat 5 g, Saturated Fat 2 g, Cholesterol 26 mg, Sodium 801 mg, Fiber 1 g, servingSize 1 serving

Ingredients:

• 1 1/2-2 cups meat (chicken, beef or pork)
• 1 4 oz. chopped green chiles
• 1 tsp garlic salt (I used 1 tsp to 1 1/2 C meat.)
• 12 Corn tortillas
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 cup cheese (grated, extra for garnish)

Instruction:

1. Combine meat, green chilies and garlic salt into a bowl and stir to combine.
2. Soften tortillas wrapped in a paper towel in the microwave.
3. Place 2 Tbsp meat mixture onto softened tortilla.
4. Roll up and secure with a tooth pick.
5. Heat a pan with vegetable oil (about 1 inch deep) Heat oil until hot and bubbly.
6. Cook taquitos in oil until lightly golden brown, both sides. Drain on a paper towel.
7. Garnish with sour cream, salsa and cheese.

TAQUITOS | AMAZING ROLLED TACOS 2 WAYS

FAQ

What’s the difference between rolled taquitos and flautas?

What is in a traditional taquito?

What makes a taquito a taquito?

How do you make taquitos stick together?

Are taquitos corn or flour tortillas?