Description
These homemade taquitos feature tender, slow-cooked or pressure-cooked shredded beef wrapped in warm corn tortillas, then fried or baked to crispy perfection. Served with classic toppings like guacamole, salsa, sour cream, and shredded cheese, this recipe offers a flavorful and satisfying Mexican-inspired meal perfect for gatherings or family dinners.
Ingredients
Beef and Seasonings
- 1 (2.5-4 lb) beef chuck roast
- Salt and freshly ground black pepper, to taste
- 1 1/2 Tbsp chili powder
- 1 tsp garlic powder
- 1/2 Tbsp cumin
- 1 tsp dry minced onion powder
- 14 oz can beef broth
- 1/2 cup salsa
Taquitos
- 20 corn tortillas
- Oil for frying (about 1 1/2 inches in skillet)
- Toothpicks, for securing taquitos
Serving Toppings
- Salsa
- Sour cream
- Guacamole
- Shredded cheese
Instructions
- Prepare the Beef (Slow Cooker): Season the beef chuck roast generously with salt and black pepper. Combine chili powder, garlic powder, cumin, minced onion powder, beef broth, and salsa in the slow cooker. Add the roast and cook on LOW for 7-8 hours, until the meat is tender and easily shredded.
- Shred the Beef: Remove the roast from the cooker onto a plate. Use forks to shred the meat, discarding any large pieces of fat. Return the shredded meat to the cooking liquid to keep warm.
- Prepare the Beef (Instant Pot): Alternatively, cut the roast into four large pieces. Season with salt and pepper. Place the pieces in the Instant Pot and add chili powder, garlic powder, cumin, minced onion powder, beef broth, and salsa. Cook on high pressure/manual mode for 50 minutes. Allow natural pressure release for about 15-20 minutes before opening the lid.
- Shred the Beef in Instant Pot: Remove the meat and shred as before, discarding excess fat. Return shredded beef to the pot to stay warm.
- Prepare Tortillas: Heat a non-stick griddle over medium-high heat. Warm each corn tortilla for 15-30 seconds on each side until soft and pliable. Keep them warm by covering with foil.
- Assemble Taquitos: Spoon about 2 tablespoons of shredded beef along one edge of each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick.
- Fry Taquitos: For frying, heat about 1 1/2 inches of oil in a large skillet over medium-high heat until hot (the tortillas should sizzle immediately upon contact). Fry taquitos in small batches, turning occasionally, until golden brown and crispy on all sides. Drain on paper towels.
- Bake Taquitos: For a healthier alternative, preheat the oven to 425°F. Place rolled taquitos on a baking sheet, spray or brush lightly with oil, and bake for 15-20 minutes until crispy.
- Serve: Remove toothpicks before serving. Enjoy the taquitos topped with guacamole, salsa, sour cream, and shredded cheese.
Notes
- You can choose between slow cooker or Instant Pot to prepare the beef depending on your available time and equipment.
- Frying gives a crispier exterior, while baking is a lower-fat alternative.
- Use fresh corn tortillas for best results; older tortillas might crack when rolling.
- Adjust the seasoning in the beef mixture to your preferred spice level.
- Ensure the oil is hot enough before frying to avoid soggy taquitos.
- To keep rolled taquitos secure during cooking, toothpicks are recommended.
- Leftover taquitos can be stored refrigerated and reheated in an oven or air fryer to retain crispiness.
- Cooking times may vary slightly based on equipment and portion sizes.
