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Homemade Taquitos

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Delicious homemade taquitos filled with tender, seasoned beef wrapped in corn tortillas, perfect for gatherings and family dinners.

Ingredients

Scale
  • 1 beef chuck roast (2.5–4 lb)
  • Salt and freshly ground black pepper
  • 1 (14 oz) can beef broth
  • ½ cup salsa
  • 1 ½ tablespoons chili powder
  • 1 teaspoon garlic powder
  • ½ tablespoon ground cumin
  • 1 teaspoon dried minced onion
  • 20 corn tortillas
  • Oil, for frying
  • Toothpicks
  • Salsa (for serving)
  • Sour cream (for serving)
  • Guacamole (for serving)
  • Shredded cheese (for serving)

Instructions

  1. Season the beef chuck roast with salt and pepper.
  2. Add chili powder, garlic powder, cumin, dried minced onion, beef broth, and salsa to the slow cooker.
  3. Cover and cook on LOW for 7-8 hours, until the meat is very tender.
  4. Shred the beef with two forks and return it to the pot to keep warm.
  5. Prepare the beef by seasoning it and cutting it into 4 chunks for the Instant Pot.
  6. Combine the beef with chili powder, garlic powder, cumin, dried minced onion, beef broth, and salsa in the Instant Pot.
  7. Cook on manual/high pressure for 50 minutes, then allow natural pressure release for about 15-20 minutes.
  8. Warm the tortillas on a skillet until soft and pliable.
  9. Fill each tortilla with about 2 tablespoons of shredded beef and roll tightly, securing with a toothpick.
  10. Heat oil in a skillet for frying the taquitos.
  11. Fry in small batches until golden brown and crispy on all sides.
  12. Drain on a paper towel-lined plate.
  13. Preheat oven to 425°F (220°C) for baked taquitos.
  14. Arrange taquitos seam-side down on a baking sheet and lightly brush with oil.
  15. Bake for 15-20 minutes until crispy and golden.

Notes

These taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Freeze cooked taquitos for up to two months.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/homemade-taquitos-recipe/

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