Homemade Taquitos

These homemade taquitos feature tender, shredded beef seasoned with chili powder, cumin, and garlic, wrapped in crispy corn tortillas. Easy to make in the slow cooker or Instant Pot, they can be fried or baked for a golden, crunchy exterior. Perfect for weeknight dinners, parties, or game day appetizers, these beef taquitos pair well with guacamole, salsa, sour cream, and shredded cheese.

Ingredients

For the Beef:

• 1 (2.5–4 lb) beef chuck roast*
• Salt and freshly ground black pepper
• 14 oz can beef broth
• ½ cup salsa
• 1½ Tbsp chili powder
• 1 tsp garlic powder
• ½ Tbsp ground cumin
• 1 tsp dry minced onion powder

For the Taquitos:

• 20 corn tortillas
• Oil for frying (if frying)
• Toothpicks

For Serving:

• Salsa
• Sour cream
• Guacamole
• Shredded cheese

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Instructions

1. Cook the beef

Slow Cooker Method:
Season the roast with salt and pepper. Place it in the slow cooker and add chili powder, garlic powder, cumin, minced onion, beef broth, and salsa. Cook on LOW for 7–8 hours, or until the meat is tender and shreds easily.

Instant Pot Method:
Season the roast with salt and pepper and cut into four large pieces. Place in the Instant Pot along with chili powder, garlic powder, cumin, minced onion, beef broth, and salsa. Cook on manual/high pressure for 50 minutes. Allow natural release for 15–20 minutes before opening.

2. Shred the beef
Remove the roast to a plate, shred the meat, and discard any large pieces of fat. Return shredded beef to the cooking liquid to keep warm.

3. Prepare the tortillas
Heat a non-stick griddle over medium-high heat. Cook corn tortillas for 15–30 seconds on each side until soft and pliable. Stack them on a plate and cover with foil to keep warm.

4. Assemble the taquitos
Place about 2 tablespoons of shredded beef at one end of a tortilla. Roll tightly and secure with a toothpick. Repeat with remaining tortillas and beef.

5. Cook the taquitos

Fried Taquitos:
Pour about 1½ inches of oil into a large skillet and heat to medium-high. Fry the rolled taquitos in small batches, turning occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.

Baked Taquitos:
Preheat oven to 425°F (220°C). Place taquitos on a baking sheet, lightly spray or brush the tops with oil. Bake for 15–20 minutes, or until crispy.

6. Serve
Serve hot with guacamole, shredded cheese, salsa, and sour cream.

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Why You’ll Love This Recipe

These homemade taquitos feature tender, flavorful beef wrapped in crispy tortillas. They’re versatile, easy to make in bulk, and perfect for game days, family dinners, or casual parties. The filling is juicy and well-seasoned, with a satisfying crunch from the baked or fried tortilla shell.

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Tips

• Keep tortillas pliable: Warm them briefly before rolling to prevent cracking.
• Shred beef thoroughly: Ensures each bite is tender and easy to roll.
• Cook in small batches: Frying too many at once lowers the oil temperature and prevents crispiness.
• Oven option: For a lighter version, bake instead of frying.

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Variations and Substitutions

• Protein alternatives: Use shredded chicken, turkey, or pork instead of beef.
• Spice level: Add cayenne or chipotle powder for a spicier kick.
• Cheese-filled: Add shredded cheese to the filling before rolling.
• Tortilla options: Use flour tortillas for a softer shell.

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FAQs

Can I freeze taquitos?
Yes, assemble unbaked taquitos and freeze on a tray, then transfer to a freezer bag. Bake or fry directly from frozen, adding a few extra minutes.

How do I keep tortillas from breaking?
Warm tortillas on a griddle or in the microwave for 20–30 seconds to make them pliable.

Can I make these ahead of time?
Yes, cook the beef a day in advance and assemble taquitos when ready to fry or bake.

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Serving and Suggestions

Serve these taquitos with sides like Mexican rice, refried beans, or a fresh salad. Top with extra salsa, guacamole, or sour cream for a flavorful meal. They also work great as appetizers for parties or as snack-sized portions for game day.