Description
Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef, corn tortillas and all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!
Ingredients
Scale
- 1 2.5-4lb beef chuck roast
- Salt and freshly ground black pepper
- 14 oz can beef broth
- ½ cup salsa
- 1 1/2 Tbsp chili powder
- 1 teaspoon garlic powder
- 1/2 Tbsp cumin
- 1 teaspoon dry minced onion powder
- 20 corn tortillas
- Oil for frying
- toothpicks
- Salsa
- Sour cream
- Guacamole
- Shredded cheese
Instructions
- Slow Cooker Meat: 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.
- Shredding: Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
- Instant Pot Meat: 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. Allow pressure to naturally release (about 15-20 minutes).
- Warm Tortillas: Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 – 30 seconds on each side until soft and pliable. Keep warm under tinfoil.
- Assembly: 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.
- Frying Method: Heat 1 1/2 inches of oil in a large skillet to medium-high. Fry the rolled tacos in small batches, rotating them as they cook, until golden and crispy. Place on a paper towel lined plate.
- Baking Method: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray or brush lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Serving: Serve taquitos with guacamole, shredded cheese, salsa and sour cream.
Notes
Meat substitution: You could substitute shredded chicken 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 and reheat in a hot skillet, lightly greased with cooking spray to crisp the shells.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Slow Cooker or Instant Pot
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taquito
- Calories: 83 kcal
- Sugar: 1 g
- Sodium: 1201 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 1 mg
Keywords: homemade taquitos, rolled tacos, shredded beef, Mexican-American cuisine, appetizers, main course