Homemade Taquitos Recipe

Imagine biting into a crispy, golden shell that shatters delicately to reveal savory, juicy beef packed with flavor—Homemade Taquitos are the ultimate hand-held snack or meal. Bursting with bold spices, tender beef, and that signature crunch, this is a recipe that will have everyone begging for seconds!

Ingredients You’ll Need

You won’t believe how just a handful of familiar ingredients can transform into Homemade Taquitos that taste like a fiesta in your kitchen! Each element—tender beef, earthy spices, soft tortillas—plays a key role in achieving that classic, mouthwatering taquito flavor and texture.

• Beef Chuck Roast (2.5–4 lbs): This cut becomes meltingly tender when slow-cooked, making it perfect for shredding inside taquitos.
• Salt and Freshly Ground Black Pepper: Essential for seasoning the beef and enhancing all those rich, savory flavors.
• Beef Broth (14 oz can): Adds depth, juiciness, and helps the beef soak up all the spices during cooking.
• Salsa (½ cup): Brings brightness and a hint of tang to the filling—use your favorite red salsa for extra flavor.
• Chili Powder (1 1/2 Tbsp): The secret to that unmistakable taquito warmth and a touch of gentle heat.
• Garlic Powder (1 teaspoon): Rounds out the flavor and adds savory notes to the beef.
• Cumin (1/2 Tbsp): Infuses the filling with earthiness that pairs perfectly with beef.
• Dry Minced Onion (1 teaspoon): A fuss-free way to add that sweet onion flavor—minced onion melds into the meat as it cooks.
• Corn Tortillas (20): Traditional and naturally gluten-free—they crisp up beautifully when fried or baked.
• Oil for Frying: Any neutral oil works! Canola or vegetable oil is perfect for that golden, crunchy crust.
• Toothpicks: A handy trick for keeping your taquitos rolled tight while cooking.
• For Serving – Salsa, Sour Cream, Guacamole, Shredded Cheese: These toppers add creamy, fresh, or tangy layers to every bite. Mix and match your favorites!

Variations

One of the best things about Homemade Taquitos is that you can tailor them effortlessly to suit your cravings or dietary needs. Don’t be afraid to swap fillings, up the veggies, or experiment with different tortillas—these taquitos are all about making your taste buds happy!

• Chicken or Pork Taquitos: Swap the beef for shredded chicken (rotisserie works great!) or pulled pork for a new take on the classic.
• Baked Taquitos: Skip the frying and bake them instead for a lighter option—with all the crunch, none of the extra oil.
• Vegetarian Twist: Use seasoned black beans, sautéed veggies, and cheese as your filling—totally satisfying and meat-free.
• Cheesy Upgrade: Add a handful of shredded cheese to each taquito before rolling for a molten, gooey center.
• Use Flour Tortillas: Prefer a softer bite or want larger taquitos? Flour tortillas work beautifully, too (just adjust rolling and cooking as needed).

How to Make Homemade Taquitos

Step 1: Slow Cook or Pressure Cook the Beef

Start with a well-seasoned beef chuck roast. Generously sprinkle with salt and pepper, then add it to your slow cooker (or Instant Pot if you’re short on time). Pour in the beef broth and salsa, then pile on the chili powder, garlic powder, cumin, and minced onion. For the slow cooker, let it simmer low and slow for 7–8 hours; if you’re using the Instant Pot, just cut the roast into four big pieces and cook under high pressure for about 50 minutes. What you’re looking for is beef that practically falls apart under your fork.

Step 2: Shred and Prepare the Filling

Once the beef is melt-in-your-mouth tender, lift it out and shred it with two forks—don’t forget to trim away any big pieces of fat. Pop the shredded beef right back into the warm cooking liquid so it soaks up every drop of flavor as you prep the tortillas. This juicy filling is the soul of all great Homemade Taquitos!

Step 3: Soften the Tortillas

For tortillas that roll without cracking, heat a nonstick griddle or skillet over medium-high heat. Briefly warm each corn tortilla—about 15 to 30 seconds per side—until soft and pliable. Keep them under a foil tent on a plate so they stay warm and ready for rolling. This makes assembly a breeze and ensures every taquito holds its shape.

Step 4: Fill and Roll

Spoon around 2 tablespoons of that succulent beef mixture onto one end of each tortilla. Roll them up snugly and secure with a toothpick so they stay tightly wrapped while cooking. This step is actually quite fun—assemble with friends or family for a taquito-rolling party!

Step 5: Cook—Fry or Bake!

If you’re frying, heat about 1½ inches of oil in a deep skillet over medium-high until shimmering. Carefully add your taquitos in small batches; they should sizzle right away. Give them a quick fry, turning to brown and crisp on all sides, then drain on a paper-towel-lined plate. Prefer to bake? Arrange on a baking sheet, spritz with cooking spray or brush with oil, and bake at 425°F for 15–20 minutes. Both methods yield crunchy, crave-worthy Homemade Taquitos.

Step 6: Serve and Enjoy

Arrange your taquitos on a platter and pile them high with your favorite toppings: rich guacamole, zesty salsa, shredded cheese, and dollops of cool sour cream. Dig in right away for that unbeatable hot, crispy shell and flavorful, juicy middle!

How to Serve Homemade Taquitos

Garnishes

What’s a taquito without its colorful finishing touches? Sprinkle with fresh cilantro, sliced jalapeños, or diced onion for added zing. Don’t forget a generous drizzle of crema, a crumble of queso fresco, or a shower of shredded lettuce for brightness and crunch—these garnishes truly take Homemade Taquitos over the top!

Side Dishes

Homemade Taquitos are wonderful next to classic Mexican rice, refried beans, or a tangy corn salad. For a lighter meal, serve with a fresh chopped salad tossed in lime vinaigrette, or keep it simple with chips and extra salsa on the side.

Creative Ways to Present

Make Homemade Taquitos the star of a platter for parties—stack them in a spiral or arrange them like edible log cabins! For family dinners, serve them upright in mason jars with tiny flags for a festive touch, or offer a DIY topping bar so everyone can have fun customizing their own creations.

Make Ahead and Storage

Storing Leftovers

Let cooked taquitos cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 4 days—they’ll stay crisp and flavorful, ready whenever you need a quick snack or meal.

Freezing

To freeze, place cooled taquitos in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, and they’ll keep for up to 3 months. Homemade Taquitos go effortlessly from freezer to hot, crispy snack with just a little reheating!

Reheating

For best texture, warm taquitos in a hot, lightly greased skillet or bake in a 400°F oven until heated through and crisp—about 8–10 minutes. Avoid the microwave if possible, as it can make the shells soggy, but it works in a pinch for a super-quick fix.

FAQs

Final Thoughts

If you’re craving something crispy, savory, and just plain fun to make, give these Homemade Taquitos a try! They’re packed with big flavor, adaptable to whatever’s in your kitchen, and sure to win fans around the table. Trust me, after just one bite, you’ll want to keep a stash ready for every occasion!

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