Beef Taquitos
Crispy, golden-fried corn tortillas filled with tender, savory shredded beef. These classic Tex-Mex taquitos are perfect for game day, parties, or a fun family dinner, served with your favorite dips.
For 4 servings
Sear Beef & Sauté Aromatics
- Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper.
- Heat 2 tbsp of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Carefully place the beef in the hot pot and sear until deeply browned on all sides, about 2-3 minutes per side. Remove the beef and set aside.
- Reduce the heat to medium. Add the chopped onion and jalapeño to the pot, cooking for 5-7 minutes until softened.
- Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant, stirring constantly.
- Stir in the tomato paste and cook for another minute to deepen the flavor.
Slow Cook the Beef
- Return the seared beef to the pot. Pour in the beef broth, scraping the bottom of the pot to release any flavorful browned bits.
- Bring the liquid to a simmer, then reduce the heat to low.
- Cover the pot and let it cook for 2.5 to 3 hours, or until the beef is exceptionally tender and falls apart easily with a fork.
Shred Beef & Prepare Filling
- Carefully transfer the cooked beef to a large bowl or cutting board.
- Using two forks, shred the beef, discarding any large pieces of fat.
- Return the shredded beef to the pot and stir it into the remaining cooking liquid. Let it simmer for 5 minutes to absorb the juices, creating a moist filling.
Assemble the Taquitos
- Warm the corn tortillas to make them pliable. Wrap a stack of 4-5 tortillas in a damp paper towel and microwave for 30-45 seconds.
- Working one at a time, spoon about 2 tablespoons of the beef filling in a line down one side of a warm tortilla.
- Roll the tortilla up as tightly as you can. If needed, secure the seam with a toothpick to prevent it from unrolling.
Fry the Taquitos
- In a large, deep skillet, pour vegetable oil to a depth of about 1.5 inches. Heat the oil over medium-high heat to 350°F (175°C).
- Working in batches of 4-5, carefully place the taquitos seam-side down into the hot oil. Do not overcrowd the pan.
- Fry for 2-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Use tongs or a slotted spoon to transfer the cooked taquitos to a wire rack to drain excess oil. This keeps them crispy.
Serve
- Remove any toothpicks before serving.
- Serve the taquitos immediately while hot and crispy with your favorite toppings, such as sour cream, guacamole, salsa, pico de gallo, or crumbled cotija cheese.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Warming the tortillas is a crucial step. Cold or dry tortillas will crack when you roll them.
- 2Don't overfill the taquitos, or the filling will spill out during frying.
- 3Fry the taquitos seam-side down first to help seal them shut.
- 4Use a thermometer to maintain the oil temperature. If the oil is too cool, the taquitos will be greasy; if it's too hot, they will burn before the inside is heated through.
- 5For the crispiest results, drain the fried taquitos on a wire rack instead of paper towels. This allows air to circulate and keeps them crispy all around.
- 6The beef filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Adapt it for your goals.
Lighter Version
For a less oily option, bake the taquitos. Brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crisp.
Air Fryer MethodAir Fryer Method
Lightly spray the assembled taquitos with cooking oil and place them in the air fryer basket in a single layer. Cook at 380°F (190°C) for 8-10 minutes, flipping halfway, until crispy.
Add CheeseAdd Cheese
Mix 1 cup of shredded Monterey Jack or cheddar cheese into the beef filling before rolling the taquitos for a cheesy interior.
Chicken TaquitosChicken Taquitos
Substitute the beef chuck roast with 1.5 lbs of boneless, skinless chicken thighs and reduce the slow cooking time to 1.5-2 hours.
Why this is on our healthy list.
High in Protein
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the beef, a form of iron that is easily absorbed by the body. Iron is crucial for preventing anemia and maintaining energy levels.
Source of B Vitamins
Beef is a natural source of several B vitamins, including B12, niacin, and B6, which play vital roles in energy metabolism, brain function, and the formation of red blood cells.
Frequently asked questions
A serving of four beef taquitos contains approximately 600-700 calories, depending on the amount of oil absorbed during frying and the toppings used. This is an estimate and can vary.