4.9 from 42 votes
Easy Homemade Beef Taquitos (Chico's Tacos Copycat)
Corn tortillas are filled with a flavorful beef mix before being fried till crispy, smothered in a juicy tomato broth, loaded with tons of gooey, mild, finely shredded cheddar cheese, and drizzled with a tongue-burning green chile salsa.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 -16 taquitos
Calories: 308 kcal
Course:
Appetizer , Dinner
Cuisine:
Mexican
Ingredients
Taquitos:
- 1 pound ground buffalo or lean ground beef
- ¼ teaspoon dried oregano
- ¾ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 12-16 white corn tortillas
- vegetable or canola oil for frying depth of 2″ in your pan
- 1 pound finely shredded mild cheddar cheese
Tomato Broth:
- 1 28-ounce can whole tomatoes
- ¼ onion
- 2 cloves of garlic
- ¼ teaspoon oregano
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- 2 roasted Anaheim chiles or 1 can 4 ounce green chiles (optional)
- ¼ cup water
Jalapeño Salsa:
- 3 jalapeños
- 1 tomatillo husked and rinsed
- 1 garlic clove
- ¼ teaspoon salt
- ½ cup water
Instructions
Taquitos:
- Combine ground beef with oregano, garlic powder, salt and pepper.
- Heat a comal (cast-iron griddle) or heavy frying pan over low heat. To assemble each flauta, warm a tortilla on the comal, turning it once, until pliable, about 20 seconds on each side.
- Spoon 1 heaping tablespoon of raw ground meat in a line across the tortillas. Tightly roll them up, then skewer with toothpicks to keep them closed.
- Heat the oil until hot.
- Once they are all assembled fry them in hot oil for about 1-2 minutes on one side, then turn over and finish frying until golden and crispy. Drain on paper towels.
Cup of Yum
Tomato Broth:
- In a blender combine whole tomatoes, onion, garlic cloves, oregano, salt, pepper, parsley, chile (optional), water, and puree until smooth.
- Pour the mixture into a saucepan and bring to a boil, reduce heat, and simmer to keep warm.
Jalapeño Salsa:
- Boil or roast jalapeños and tomatillo until soft. Remove stems from jalapeños and blend with tomatillo, garlic clove, water and salt.
- Place your single order (3 taquitos) in a bowl, pour sauce over taquitos, and sprinkle cheese on top, and drizzle with jalapeño salsa.
Notes
- Instead of toothpicks. Make a slurry of equal parts all-purpose flour and water and use in place of the toothpicks, brushing it along the edge of the tortilla and then pressing to seal.
- Serve with accordion or crinkle fries, root beer, or a chelada!
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
66mg
(22%)
Sodium
644mg
(27%)
Potassium
302mg
(9%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
542IU
(11%)
Vitamin C
10mg
(11%)
Calcium
310mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12-16 taquitos
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 66mg | 22% |
| Sodium | 644mg | 27% |
| Potassium | 302mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 310mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.