Description
These Homemade Taquitos are filled with tender, flavorful shredded beef and fried to crispy perfection. Perfect for a delicious appetizer or a fun meal, these taquitos are sure to be a hit with your family and friends.
Ingredients
Units
Scale
For the Beef:
- 1 2.5-4lb beef chuck roast
- Salt and freshly ground black pepper
- 14 oz can beef broth
- 1/2 cup salsa
- 1 1/2 Tbsp chili powder
- 1 teaspoon garlic powder
- 1/2 Tbsp cumin
- 1 teaspoon dry minced onion powder
For Assembly:
- 20 corn tortillas
- Oil for frying
- toothpicks
For Serving:
- Salsa
- Sour cream
- Guacamole
- Shredded cheese
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, shred the meat, and return to the pot to keep warm.
- For the Instant Pot: Season roast with salt and pepper. Cut into four pieces and place in the instant pot. Add chili powder, garlic, cumin, minced onion, beef broth, and salsa. Cook on manual/high pressure for 50 minutes. Shred the meat and return to the pot to keep warm.
- Assembly: Cook tortillas until soft. Spoon meat onto each tortilla, roll up tightly, and secure with a toothpick. Fry or bake the taquitos until crispy. Serve with guacamole, cheese, salsa, and sour cream.
Notes
- Meat: You could substitute shredded chicken or pork instead of beef.
- To Freeze: Allow taquitos to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a hot skillet greased with cooking spray.
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
