Description
Learn how to make crispy beef taquitos with melted cheese—perfectly seasoned, cheesy, and irresistibly crunchy. This recipe delivers a satisfying crunch with juicy, slow-cooked beef and a gooey cheese center.
Ingredients
Scale
- 3 cups Mexican shredded beef
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 16 corn tortillas (5 – 6 inches)
- Vegetable oil or cooking spray for cooking
- Toothpicks to secure the taquitos
- For the Beef:
- 1 boneless beef chuck roast (3 – 4 lbs.), trimmed of excess fat and cut into 7-8 pieces
- 1 ½ tablespoons vegetable oil
- Spice Rub:
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- ½ to 1 ½ teaspoons chipotle chili powder (adjust for heat preference)
- Braising Liquid:
- 1 cup reduced-sodium beef broth
- 1 cup mild salsa or salsa verde (medium if you prefer more spice)
- 1 can (4 oz.) mild diced green chilies (undrained)
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 – 3 teaspoons liquid smoke (adjust for smokiness preference)
- 1 tablespoon beef bouillon base (or crushed cubes)
- 1 tablespoon dried oregano
- For Serving (optional toppings):
- Chipotle sauce
- Shredded lettuce
- Pico de gallo
- Guacamole
- Sour cream, Greek yogurt, or Mexican crema
Instructions
- Prepare the Beef: Mix all the spice rub ingredients together in a small bowl. Pat the beef pieces dry with paper towels, then generously coat them with the spice rub. Press the rub onto the meat, reserving any extra spices for later. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef pieces on all sides until browned.
- Slow Cook the Beef: Transfer the seared beef to a slow cooker, adding the remaining braising liquid ingredients and any leftover spices. Stir to combine. Cover and cook on high for 3 ½ to 4 ½ hours or on low for 6-8 hours, until the beef easily shreds with two forks. Once the beef is tender, transfer it to a plate or bowl and shred, discarding any excess fat. Return the shredded beef to the slow cooker, stirring it into the juices. Let it cook on low for an additional 20 minutes to absorb the flavors.
- Make the Taquitos: Warm the tortillas by wrapping 6 of them in damp paper towels and microwaving for 30 seconds, until soft and pliable. Repeat with the remaining tortillas as needed. Place about 3 tablespoons of shredded beef on the bottom third of each tortilla and top with 2 tablespoons of cheese. Roll the tortilla tightly and secure with a toothpick along the seam.
- To Pan Fry (recommended): Heat about ½ inch of vegetable oil in a large skillet over medium-high heat (350°F). Once hot, add the taquitos seam side down. Fry for 3-4 minutes, turning as needed until they are golden brown and crispy. Let the taquitos drain on paper towels, then transfer to a preheated oven (200°F) to keep warm.
- To Air Fry: Preheat your air fryer to 400°F. Lightly brush the taquitos with olive oil or spray with cooking spray. Place them seam side down in the air fryer basket without touching. Cook for 6-8 minutes, turning halfway through, until they are golden and crispy.
- To Bake: Preheat the oven to 425°F. Place the taquitos on a baking rack set inside a baking pan, and brush with olive oil or spray with cooking spray. Bake for 15-20 minutes, or until golden and crisp. Broil for extra crispiness if desired.
- Serve: Remove the toothpicks before serving. Enjoy with your favorite toppings such as chipotle sauce, shredded lettuce, pico de gallo, guacamole, or sour cream.
Notes
- Use fresh corn tortillas for easier rolling and better crisping.
- Do not overfill the tortillas to prevent them from bursting during cooking.
- Adjust the chipotle chili powder to control the spice level.
- Keep cooked taquitos warm in a low oven until ready to serve.
- A mix of Monterey Jack and cheddar cheese offers a perfect balance of meltiness and flavor.
- Chuck roast is ideal, but brisket or short ribs can also be used for tender beef.
- Air frying or baking reduces oil content for a lighter option.
- Assemble taquitos up to 24 hours ahead and refrigerate.
- Taquitos can be frozen unbaked or pre-cooked; cook or fry directly from frozen.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Appetizers
- Method: Slow Cooker, Pan-Fried, Air Fried, Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito