Authentic Mexican Taquitos: A Step-by-Step Recipe for Homemade Deliciousness

Craving authentic Mexican flavors? Look no further than homemade Mexican Taquitos! These crispy, rolled tacos, filled with savory shredded beef and topped with all your favorite fixings, are a true taste of Mexico. Whether you bake them for a lighter option or fry them for extra crunch, this recipe will guide you through creating perfect Mexican taquitos right in your own kitchen. Get ready to discover your new favorite Mexican food!

My passion for genuine Mexican cuisine is no secret. I’ve spent years perfecting classic dishes, and I’m thrilled to share this tried-and-true recipe for Mexican taquitos with you. Just like my popular Chile Verde, homemade Tamales, and decadent Tres Leches cake recipes, these taquitos are crafted to bring the authentic taste of Mexico to your table.

Five beef taquitos beautifully arranged on a plate, topped with guacamole, sour cream, and salsa, showcasing a delicious and authentic Mexican meal.

Living in Arizona, we’re surrounded by incredible, authentic Mexican food, and Mexican taquitos, or rolled tacos, have become a staple in my diet. Authentically, they are served generously topped with creamy guacamole and melted cheese. Sometimes, you’ll find them adorned with finely chopped lettuce and a drizzle of sour cream. And of course, no taquito experience is complete without a side of fiery hot sauce or flavorful salsa!

Crafting Your Own Mexican Taquitos: A Simple Guide

Making Mexican taquitos at home is easier than you might think. The key is in the flavorful meat filling and achieving that perfect crispy tortilla. Here’s how to create these delicious rolled tacos:

Preparing the Savory Meat Filling: The heart of any great taquito is the filling. While beef is my personal favorite for Mexican taquitos, shredded chicken or pork are equally delicious substitutes. You can choose your preferred cooking method: slow cooker or Instant Pot, both delivering incredibly tender and flavorful meat.

Slow Cooker Mexican Taquito Meat: For a hands-off approach, the slow cooker is ideal. Season your beef roast generously with salt and pepper, then add chili powder, garlic powder, cumin, minced onion, beef broth, and a touch of salsa. Let it cook on LOW for 7-8 hours, or until the beef is incredibly tender and shreds effortlessly.

A visual guide to preparing slow cooker beef for Mexican taquitos, showing a seasoned roast in a slow cooker before and after cooking and shredding.

Instant Pot Mexican Taquito Meat: For a quicker route to tender beef, the Instant Pot is your best friend. Season and cut the beef roast into large pieces, placing them in the Instant Pot. Add the same flavorful seasonings as the slow cooker method: chili powder, garlic powder, cumin, minced onion, beef broth, and salsa. Cook on manual/high pressure for 50 minutes, followed by a natural pressure release for 15-20 minutes.

Step-by-step images demonstrating Instant Pot beef preparation for Mexican taquitos, from seasoned roast pieces in the pot to cooked and shredded beef.

Shredding the Meat: Once cooked, transfer the beef to a plate and shred it using forks, discarding any large pieces of fat. Return the shredded meat to the pot to keep it warm and moist until you’re ready to assemble your Mexican taquitos.

Warming the Tortillas: The secret to easily rolled taquitos is pliable tortillas. Heat a non-stick griddle over medium-high heat and warm corn tortillas for just 15-30 seconds per side. This quick heating makes them soft and prevents cracking when rolling. Keep the warmed tortillas covered with foil to maintain their pliability while you prepare the rest.

Filling and Rolling: Now for the fun part – assembly! Spoon about 2 tablespoons of the flavorful meat mixture in a line near one end of a warmed tortilla. Tightly roll up the tortilla and secure it with a toothpick.

Achieving Crispy Perfection: Frying or Baking Your Taquitos

The final step is cooking your rolled Mexican taquitos to golden, crispy perfection. You have two fantastic options: frying for ultimate crispiness or baking for a slightly lighter alternative.

Frying Mexican Taquitos: For that classic, irresistible crunch, frying is the way to go. Heat about 1 ½ inches of oil in a skillet to medium-high heat. The oil is ready when a tortilla sizzles immediately upon contact. Carefully fry the rolled tacos in small batches, cooking for a few seconds on each side and rotating them to ensure even golden crispness. Once perfectly crispy, place them on a paper towel-lined plate to drain any excess oil.

A skillet filled with oil frying a batch of Mexican taquitos, showing the process of achieving a crispy and golden exterior.

Baking Mexican Taquitos: If you prefer a baked version, preheat your oven to 425 degrees F. Lightly spray the tops of the rolled tortillas with cooking spray or brush them with oil. Bake for 15-20 minutes, or until they reach your desired level of crispiness.

A plate of freshly baked homemade Mexican taquitos, stacked and ready to be served, showcasing a healthier cooking option.

Serving and Enjoying Your Mexican Taquitos:

The best part about Mexican taquitos is customizing them with your favorite toppings! Serve them immediately with generous dollops of guacamole, shredded cheese, salsa, and sour cream. The toppings not only enhance the flavor but also make for a beautifully presented and satisfying Mexican meal.

A close-up shot of perfectly topped Mexican taquitos on a plate, featuring guacamole, cheese, sour cream, and salsa, highlighting the delicious and customizable nature of the dish.

Freezing Mexican Taquitos for Future Cravings

Want to enjoy Mexican taquitos anytime? They freeze beautifully! Simply let them cool completely, then store them in a freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator and reheat in a lightly greased skillet to crisp up the tortillas again.

Perfect Pairings for Your Mexican Taquito Feast

Mexican taquitos are fantastic on their own, but they’re even better with delicious sides. Consider serving them with:

A fresh side salad
Mexican rice and beans
Corn on the cob
Elote (Mexican street corn)

Get ready to impress your family and friends with these authentic homemade Mexican taquitos!

Recipe

Five beef taquitos fanned out on a plate topped with guacamole, sour cream and salsa.

5 from 291 votes

Homemade Mexican Taquitos

Crispy Homemade Mexican Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

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Author Lauren Allen

Course Main Course

Cuisine American, Mexican

Servings 20

Calories 83

Prep 10 minutes mins

Cook 1 hour hr 30 minutes mins

Total 1 hour hr 40 minutes mins

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Ingredients

1 2.5-4lb beef chuck roast *
Salt and freshly ground black pepper
14 oz can beef broth
½ cup salsa
1 1/2 Tbsp chili powder
1 teaspoon garlic powder
1/2 Tbsp cumin
1 teaspoon dry minced onion powder
20 corn tortillas
Oil for frying
toothpicks

For serving:

Salsa
Sour cream
Guacamole
Shredded cheese

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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 to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).
Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
Assembly:
If frying, add about 1 ½ inches of oil to a large skillet and heat to medium-high.
Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 – 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.
Fried Taquitos:
Your oil should be hot (the tortillas should sizzle immediately when you put them in).
Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
Baked Taquitos:
Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
Serve taquitos with guacamole, shredded cheese, salsa and sour cream.

Notes

*Meat: You could substitute shredded chicken, or pork, instead of beef. To Freeze:Allow the taquitos to cool completely , then store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a hot skillet, lightly greased with cooking spray to help crisp the shells again.

Nutrition

Calories: 83kcalCarbohydrates: 13gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 1201mgPotassium: 247mgFiber: 2gSugar: 1gVitamin A: 209IUVitamin C: 1mgCalcium: 45mgIron: 1mg