Description
These Crispy Shredded Beef Taquitos are a delicious Mexican-inspired main course featuring tender shredded beef and melted cheese wrapped in corn tortillas, fried to golden perfection. Perfectly spiced with chili powder, cumin, and garlic, these taquitos deliver a satisfying crunch with every bite. Serve them with your favorite toppings like sour cream, guacamole, salsa, or shredded lettuce for a flavorful meal.
Ingredients
Scale
Filling
- 2 cups cooked shredded beef (such as chuck roast or leftover pot roast)
- 1/3 cup finely diced onion
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato sauce
- 2 tablespoons beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Taquitos
- 12 small corn tortillas
- 1/2 cup vegetable oil for frying
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
Instructions
- Warm Tortillas: Gently warm the corn tortillas in the microwave or on a skillet until they become soft and flexible. This step prevents the tortillas from cracking or tearing when rolling.
- Prepare Filling: In a mixing bowl, combine the shredded beef, diced onion, chopped cilantro, chili powder, ground cumin, garlic powder, salt, black pepper, tomato sauce, and beef broth. Stir thoroughly until all ingredients are well incorporated and the beef is evenly coated with the seasonings.
- Add Cheese: Fold in the shredded cheddar and Monterey Jack cheeses into the beef mixture, ensuring even distribution throughout the filling.
- Assemble Taquitos: Lay each warmed tortilla flat and place about 2 to 3 tablespoons of the beef and cheese mixture in a line across the lower third of the tortilla. Roll the tortilla tightly around the filling and set it seam side down on a tray to keep it sealed.
- Heat Oil: In a large skillet, heat the vegetable oil over medium heat until hot but not smoking.
- Fry Taquitos: Carefully place several taquitos seam side down into the hot oil. Fry them, turning occasionally, until all sides are golden brown and crispy, approximately 3 to 4 minutes.
- Drain Excess Oil: Use tongs to remove the cooked taquitos and place them on a paper towel-lined plate to drain off excess oil.
- Serve: Serve the crispy taquitos hot with optional toppings such as sour cream, guacamole, salsa, or shredded lettuce for added flavor and texture.
Notes
- Warming tortillas before rolling prevents them from tearing or cracking when handled.
- Leftover roast beef or beef cooked slowly works wonderfully for this recipe, providing tender, flavorful meat.
- For a lighter option, taquitos can be baked at 425°F (220°C) for 15 to 18 minutes, brushing lightly with oil to achieve crispiness without frying.
