These crispy shredded beef taquitos, or rolled tacos, are made with tender, juicy and flavorful shredded beef and are a favorite Mexican food menu item that everyone enjoys. These homemade beef taquitos are a great appetizer or lunch and dinner recipe that is crunchy and packed with flavor. And, they are great served with shredded cheddar cheese, guacamole, lettuce, tomatoes, cilantro, and sour cream.
Today, I have another delicious Tex-Mex favorite to share with all of you – taquitos! Down here in Texas, we love our Mexican and Tex-Mex dishes. From tacos to street corn, we love to make and eat anything southwestern or from south of the border. These taquitos fit that bill perfectly. I’ve been making these delicious little fried tubes of goodness for years, and lately my favorite version has been these chuck roast taquitos. They’re perfect for taco night, after-school snacking, or parties. They’re also easy to make which is a big, big bonus.
Shredded Beef Taquitos
It doesn’t get much better than these. First I season a boneless chuck roast with a mix of Mexican seasonings and Slap Ya Mama Cajun seasoning. Then I cook it with Rotel, green chilies, and red enchilada sauce until the meat just falls apart. Finally, it all gets rolled up into corn tortillas and fried to crispy, goldy brown perfection. Every bite is pure Tex-Mex joy, and everyone always loves it.
Why You’ll Love These Shredded Beef Taquitos
- They’re stuffed full of delicious shredded beef.
- They’re crispy, crunchy, and delicious.
- They make the perfect meal or appetizer.
Shredded Beef Taquitos Tips and Variations
I have a few simple tips here that will help you take these taquitos from good to great. I also have some fun variations you can try, as well.
- Don’t overstuff your taquitos. Remember, they’re meant to be smallish. They’re not burritos. Also, overstuffing can lead to that tasty filling oozing out of the taquitos while you fry the.
- Always fry your taquitos with the seam side down first. This allows the tortilla to fuse to itself while it fries, keeping the taquito closed.
- Be sure you cook your chuck roast until the meat falls apart. It’s so much tastier and shreds so much more easily.
- You can make these with shredded pork or chicken, as well.
- Add diced jalapenos for an extra kick of heat.
- Add your favorite taco toppings to the mix before rolling. Things like cheddar cheese, lettuce, tomatoes, cilantro, and guacamole all work well.
- Dip your taquitos in guac, sour cream, salsa, or taco sauce.
Shredded Beef Taquitos FAQ
If you have questions about this recipe then read on. The following FAQ answers the most commonly asked questions about taquitos.
What are taquitos?
Taquitos are a Mexican dish consisting of a small corn tortilla that’s stuffed with beef, cheese, or chicken and then deep-fried.
Can taquitos be made with flour tortillas?
They can be made with flour tortillas. Although traditional taquitos are made with corn tortillas, some cooks use flour tortillas.
What’s the difference between taquitos and flautas?
Taquitos are traditionally made with corn tortillas, whereas flautas are traditionally made with flour tortillas. In addition. flautas are made using a burrito or quesadilla-sized tortilla, while taquitos are made with a fajita or small quesadilla-sized tortilla.
How do you make taquitos stay together?
Sticking a toothpick through the taquitos before frying keeps them rolled up while frying.
What are rolled-up tacos called?
They’re called taquitos. Taquitos are simply rolled-up tacos.
How do you make taquitos without breaking tortillas?
Heating the tortillas in a pan makes them soft and pliable before rolling them, keeping them from cracking or breaking.
Tips for Rolling Taquitos
- Always heat your tortillas in the pan to make them soft and pliable before rolling. This prevents them from cracking during the rolling process.&
- Roll your taquitos as tightly as possible so they hold their shape.
- Place a toothpick through the taquitos to keep them from unrolling while frying.
- Fry the taquitos with the seam side down first so they seal as they fry.
What to Serve with Shredded Beef Taquitos
Taquitos pair well with any Mexican dish you cant think of. Some great options include:
- Mexican rice
- Spanish rice
- Elote casserole
- Black beans
- Refried beans
How to Store and Reheat Leftover Shredded Beef Taquitos
You can store these in an air-tight container in the refrigerator for up to 4 days. For longer storage, you can freeze them in an air-tight, freezer-safe container for up to 2 months.
To reheat these taquitos, place them on a baking sheet and spray them with a little cooking spray. Then, bake them for about 15 minutes at 350 degrees until they’re hot and crispy. Or place them in the air fryer for at 360° for 2-3 minutes.
Shredded Beef Taquitos Ingredients
It only takes a few simple ingredients to make these delicious taquitos. You’ll find everything you need at your local grocery store.
- Boneless chuck roast, cut into bite-size chunks
- Vegetable oil
- Red enchilada sauce
- Beef broth
- Diced green chilies
- Garlic powder
- Minced onion
- Black pepper
- Slap Ya Mama
- Red pepper flakes
- Corn tortillas
- Oil for frying
- Optional toppings: shredded cheese, sour cream, lettuce, tomatoes, cilantro, guacamole and Pico de Gallo.
How to Make Shredded Beef Taquitos
Making this recipe is as easy as gathering up the ingredients. It only takes a few simple steps.
Step 1: Sear the Beef
Heat oil over medium-high heat in a large pot or large skillet. Then, add the beef and seasonings. Stir to combine and sear on all sides.
Step 2: Add the Remaining Ingredients and Cook
Add the enchilada sauce, Rotel, beef broth, diced green chilies, and minced onions to the pot. Then, reduce the heat to medium-low and cook the beef for 1 1/2 hours or until the meat falls apart when broken up with a fork. Add additional broth as needed.
Step 3: Heat the Tortillas
Heat vegetable oil over medium heat in a large frying pan. Then, place a corn tortilla in the pan and cook for about 15 seconds on each side. Place the tortilla on a plate lined with paper towels.
Step 4: Construct the Tortillas
Add the desired amount of beef mixture to the tortilla (when cool enough to handle), then roll it tightly. Use a toothpick to hold each taquito together, if needed.
Step 5: Fry
Place 4 to 5 taquitos seam side down in a large frying pan with oil heated over medium heat. Fry until golden brown on all sides. Transfer the taquitos to a plate lined with paper towels to absorb any excess oil. Serve with your favorite Mexican sides and dipping sauce.
Try These Delicious Shredded Beef Taquitos Today
These shredded beef taquitos are so delicious and so easy to make. They’re perfect for Taco Tuesdays, party appetizers, potluck tables, or just an afternoon snack. These delicious taquitos are a perfect choice no matter when or where you decide to serve them. Give them a try, and I know you and your family will love them as much as mine does.
More Delicious Mexican Food Recipes You’ll Enjoy
Loaded Chicken Nachos – Hearty and delicious nachos that are topped with chicken, salsa, cilantro, cheese, green onions, and any of your other favorite toppings.
Fried Burritos – These burritos are filled with beef, pork, ground beef, jalapeños, onions, and cheese and are fried to golden brown.
Spicy Chicken Flautas – A super easy and delicious recipe that is made with shredded crock pot chicken and cheese, and then wrapped in a flour tortilla and baked until golden brown.
- 2.5 – 3 pounds boneless chuck roast, cut into bite-size chunks
- 2 tablespoon vegetable oil
- 15 ounce can red enchilada sauce
- 10 ounce can Rotel
- 8 ounces beef broth
- 4 ounces diced green chilies
- 1 tablespoon garlic powder
- 1 tablespoon minced onion
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon Slap Ya Mama
- ½ teaspoon red pepper flakes
- 24 corn tortillas
- Oil for frying
- Optional toppings: sharp cheddar cheese, sour cream, lettuce, tomatoes, cilantro, guacamole.
- In a large pot, heat oil over medium high heat.
- Add beef and seasonings. Stir to combine and sear all sides of the beef chunks.
- Pour enchilada sauce, Rotel, beef broth, diced green chilies and minced onions into the pot.
- Reduce heat to medium low and cook for 1½ hours or until meat is fall off the fork tender (add additional beef broth as needed).
- Once meat is cooked, using a large frying pan, heat vegetable oil over medium heat.
- Take one corn tortilla at a time and cook for about 15 seconds on each side, place on a plate lined with paper towels and then add desired amount of meat mixture onto the corn tortilla. Roll tightly, and if needed, use a toothpick to hold each taquito together.
- Place 4-5 taquitos into hot oil, seam side down, and fry until golden brown on all sides
- Remove from the pan and place on a plate with paper towels to absorb any excess oil.
- Continue cooking the remaining taquitos and serve with beans and rice and your favorite dipping sauce.
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I’d like to make this but I’m unsure how much oil to use. Do I put in enough to cover them, or just enough to coat the pan? Thanks
Great Grub, Delicious Treats
Hi Laurel, add enough oil to at least cover them halfway and turn once browned, or you can cover them all the way. Depending on the size of your pan, I would say 1-2 cups of oil. I hope you enjoy them as much as we do. :)