Homemade Taquitos
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
20
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Calories
83 kcal
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Course
Main Course
Homemade Taquitos
Description
This recipe uses a beef chuck roast seasoned with spices and cooked low and slow to achieve shreddable tenderness. The sauce, including beef broth and salsa, infuses the meat with mild heat and moisture. After shredding, the beef filling is wrapped in warmed corn tortillas to prevent cracking during frying. Frying in hot oil crisps each taquito to golden brown and crunchy texture. Toothpicks secure the rolled tacos during frying.
Taquitos can be finished with your choice of dipping sauces such as salsa, sour cream, or guacamole for layered flavors. They serve well as a snack, appetizer, or main with sides. The corn tortillas provide a slightly firm texture after frying.
For convenience, cooked taquitos can be cooled and frozen up to three months. To reheat, thaw overnight and crisp them again in a skillet with a bit of cooking spray to restore their crunch. The meat filling can be substituted with shredded chicken or pork for variation.
Ingredients
- 1 .5-4lb beef chuck roast
- salt freshly ground
- black pepper freshly ground
- 14 oz can beef broth
- ½ cup salsa
- 1 1/2 Tbsp chili powder
- 1 teaspoon garlic powder
- 1/2 Tbsp cumin
- 1 teaspoon onion powder dry minced
- 20 corn tortillas
- cooking oil for frying
- Toothpicks
For serving:
- salsa
- sour cream
- guacamole
- cheese shredded
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 1 1/2 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
- Shredded beef can be replaced with shredded chicken or pork if preferred.
- After cooling, taquitos freeze well for up to 3 months stored in a freezer-safe container.
- To reheat frozen taquitos, thaw overnight in the refrigerator, then crisp in a lightly greased skillet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1201mg | 50% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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