Save
These crispy beef taquitos deliver bold flavors wrapped in a perfectly golden crunch. They are surprisingly simple and guaranteed to please a crowd whether you are hosting friends or looking for a fun family meal.
I first whipped these up to use leftover roast from Sunday dinner and now they are our go to appetizer at every game night. Friends always ask for the recipe.
Ingredients
- Ground beef or shredded cooked beef: Choose brisket or roast for extra tenderness
- Small onion: Finely diced for sweetness and depth
- Fresh garlic: Minced garlic boosts savory flavor
- Chili powder: Adds essential warmth
- Ground cumin: Earthy and aromatic for an authentic touch
- Smoked paprika: Adds a subtle smoky layer opt for Spanish style
- Dried oregano: Lends herbaceous flavor choose Mexican oregano if you find it
- Salt: Enhances all the other tastes use kosher for best control
- Black pepper: Freshly ground for a subtle heat
- Tomato sauce or salsa: Adds juiciness and binds the filling use a quality salsa for more kick
- Shredded cheese: Melty cheddar Monterey Jack or Mexican blend work well
- Corn tortillas: Look for fresh ones that bend without cracking
- Vegetable oil: High smoke point for crisp results in frying or you can use a light cooking spray for baking
- Garnishes: Guacamole sour cream salsa lettuce cilantro tomato Use ripe avocados and fresh produce for best toppers
Step-by-Step Instructions
- Prepare the Aromatics:
- In a large skillet heat a drizzle of oil and cook diced onion over medium heat until it turns soft and translucent allow three to four minutes for natural sweetness to develop. Stir in the minced garlic and let it become fragrant for about thirty seconds.
- Brown the Beef:
- Add the ground beef breaking it apart with a spoon so it cooks evenly. Sauté until the color is gone and the meat is just browned if using shredded beef warm it through until moist and tender.
- Toast the Spices:
- Sprinkle in chili powder cumin smoked paprika oregano salt and pepper allowing these spices to toast gently with the beef for one to two minutes. You will notice the aroma deepen as the flavors blend.
- Simmer with Tomato Base:
- Pour in tomato sauce or salsa. Stir to coat everything thoroughly. Simmer the mixture for three to five minutes so it thickens just enough to stay inside the taquitos without leaking.
- Melt in Cheese and Cool:
- Remove the pan from heat. Mix in shredded cheese until melted and evenly distributed. Let the filling cool for about five minutes so it is easy to handle.
- Warm the Tortillas:
- Heat each corn tortilla in a dry skillet for ten to fifteen seconds per side until just flexible. If needed use a microwave with a damp towel for about twenty to thirty seconds to prevent cracking.
- Roll the Taquitos:
- Place two tablespoons of filling along the lower third of each tortilla. Roll tightly and secure with a toothpick if desired this helps hold the shape during cooking.
- Choose Your Cooking Method:
- To fry place taquitos seam side down in hot oil at three hundred fifty degrees Fahrenheit. Fry for two to three minutes on each side until golden and crisp draining them well after. For baking set the oven to four hundred twenty five degrees Fahrenheit and arrange the taquitos on parchment spraying lightly with oil. Bake fifteen to twenty minutes turning halfway to ensure crispiness. For air frying set to four hundred degrees Fahrenheit spraying lightly and cooking six to eight minutes flipping once.
- Garnish and Serve:
- Arrange finished taquitos on a platter. Top with generous scoops of guacamole drizzle with sour cream spoon over fresh salsa and scatter lettuce tomatoes and cilantro for a fresh colorful finish.
Save
I love using smoked paprika for a delicious complexity you would not expect in such a simple meal. My kids especially enjoy helping roll taquitos and they get so proud seeing them come out of the oven all golden and crisp.
Storage Tips
Store leftover taquitos in an airtight container in the refrigerator for up to three days. To reheat bake in the oven at three hundred fifty degrees Fahrenheit for best crispiness. Avoid microwaving if possible as it makes the shells chewy.
Ingredient Substitutions
Swap ground beef for shredded rotisserie chicken carnitas or even beans for a vegetarian twist. Use flour tortillas if you cannot find good corn tortillas adjusting the bake time slightly as they brown faster.
Save
Serving Suggestions
Serve taquitos with a side of Mexican rice black beans or a bright citrusy slaw. For dipping offer a trio of guacamole salsa and chipotle crema. Sometimes I even toss shredded lettuce on the platter right under the taquitos for easy pickup.
A Taste of History
Taquitos first became popular in Southern California Mexican American communities in the early twentieth century. Their hand held crunchy format has made them a staple at taco stands and family gatherings ever since.
Recipe FAQs
- → How do you keep tortillas from breaking while rolling?
Warm tortillas briefly in a skillet or microwave covered with a damp towel to make them flexible and less likely to crack when rolling.
- → What type of beef works best for the filling?
Ground beef is popular for easy prep, but shredded cooked beef from brisket or roast offers a heartier texture and deeper flavor.
- → Can you bake instead of fry them?
Yes, baking at high heat with a light oil or spray produces crispy results without the need for frying. Flip halfway for even browning.
- → What toppings go well with beef taquitos?
Classic garnishes include guacamole, sour cream, salsa, shredded lettuce, diced tomatoes, and chopped cilantro for extra freshness.
- → How do you store and reheat leftovers?
Keep leftovers in an airtight container in the fridge. Reheat in the oven or air fryer to restore crispiness without drying them out.