Homemade Taquitos

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!
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!

How to make taquitos:
Cook the Meat. You can cook the meat in a slow cooker or instant pot. I like beef taquitos best, but you could also fill them with shredded chicken, or pork, instead of beef.

For Slow Cooker taquitos: Season the 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.
A roast in a slow cooker with seasonings on top next to the cooked and shredded roast in the slow cooker.

For Instant pot taquitos: Season the roast with salt and pepper. Cut it into four large pieces and place in the 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).
Pieces of a roast in an instant pot next to another photo of the instant pot with cooked and shredded beef.
Shred the meat. Remove the meat to a plate and shred with forks. Discard any large pieces of fat. Return to the pot to keep warm.

Warm the tortillas: 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.

Fill tortillas with meat. Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use half of a toothpick to secure it.

Fry or Bake Taquitos:

For Fried Taquitos:
Add about 4 1/5 inches of oil to a skillet and heat to medium-high. Once the oil is 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.

A skillet with taquitos frying in oil.

For Baked Taquitos:
Preheat oven to 425 degrees F. Spray the tops of the tortillas with cooking spray or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.

A stack of homemade taquitos on a white plate.

Serve with guacamole, shredded cheese, salsa and sour cream. The toppings are the best part, and an easy way to make the plate look beautiful!

Close-up photo of taquitos on a plate, topped with guacamole, cheese, sour cream and salsa.
To Freeze Taquitos:
Allow them to cool completely , then store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a hot skillet, lightly greased with cooking spray to help crisp the shells again.
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!
Ingredients

4 2.5-4lb beef chuck roast *
Salt and freshly ground black pepper
17 oz can beef broth
1/5 cup salsa
4 1/5 Tbsp chili powder
4 teaspoon garlic powder
1/5 Tbsp cumin
4 teaspoon dry minced onion powder
23 corn tortillas
Oil for frying
toothpicks
For serving:
Salsa
Sour cream
Guacamole
Shredded cheese
Instructions

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 4 1/5 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.
Notes
*Meat: You could substitute shredded chicken, or pork, instead of beef.
To Freeze:
Allow the taquitos to cool completely , then store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a hot skillet, lightly greased with cooking spray to help crisp the shells again.
Nutrition
Calories: 83kcal
Carbohydrates: 13g
Protein: 5g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 1mg
Sodium: 1201mg
Potassium: 247mg
Fiber: 2g
Sugar: 1g
Vitamin A: 209IU
Vitamin C: 1mg
Calcium: 45mg
Iron: 1mg