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!
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:
- 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.
- Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
- 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).
- Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
- Assembly:
- If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.
- 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.
- 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.
- Fried Taquitos:
- Your oil should be hot (the tortillas should sizzle immediately when you put them in).
- 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.
- Baked Taquitos:
- 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.
- Serve taquitos with guacamole, shredded cheese, salsa and sour cream.
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:
- Fill a saucepan with ½ inch of oil and heat over medium heat to 350 degrees F.
- Meanwhile, in a large bowl mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa and sour cream. Add salt and pepper.
- 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.
- Repeat until all tortillas have been filled, rolled and fried.
- Serve warm with your favorite toppings.
TAQUITOS | AMAZING ROLLED TACOS 2 WAYS
FAQ
How do you make taquitos stay together?
What is the difference between taquitos and flautas?
