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Homemade taquitos (or rolled tacos, as we grew up calling them) are so much easier to make than you’d think. Tender shredded meat wrapped in a warm corn tortilla, fried until golden and crispy. They’re a family recipe I’ve been making for years and they’re way better than anything from the freezer aisle.
My Cream Cheese Chicken Taquitos are another family favorite, and if you want the flour tortilla version, try these Crispy Chicken Flautas. For a pork filling that’s incredible in taquitos, my Slow Cooker Carnitas is a go-to.
Planning taco night? Check out this collection of Taco Night Ideas with everything you need.
3 Tips That Make or Break This Recipe
A few things to know before you roll your first taquito. These are the make-or-break details I’ve learned over years of making rolled tacos for potlucks and parties.
- Warm your tortillas until pliable. Cold corn tortillas crack the moment you roll them. Wrap a stack in a slightly damp paper towel and microwave 30 to 60 seconds until soft, then keep them wrapped as you work.
- Don’t overfill. Use about 2 tablespoons of filling per tortilla, placed just off-center so you have room to roll tightly. Too much filling is the second most common reason tortillas tear.
- Get your oil to 350°F before frying. Too cool and they soak up grease; too hot and they brown before crisping. The oil should sizzle right away when a tortilla touches it.
recipe walk-through
How to Make Taquitos
See the recipe card below for full, detailed instructions
This is my classic version with slow cooker shredded beef, rolled in corn tortillas and fried until crispy. I’ve included a few alternate cooking methods further down if you’d rather skip the deep fry.
Step 1: Cook and shred the beef.
Trim any excess fat from a 2 to 3 pound chuck roast and cut it into large chunks. Sprinkle with seasoned salt, lemon pepper, and garlic salt, then pour 2 cups of jarred salsa over the top.
Cook on LOW for 8 to 10 hours or HIGH for 6 to 7 hours, until the meat shreds easily with two forks.
- Shred right in the slow cooker so the meat soaks up the juices. For a quicker method, put the cooked meat in a large bowl and use hand beaters to shred in seconds.
Step 2: Warm the tortillas.
Stack up to 24 corn tortillas and wrap them in a slightly damp paper towel or kitchen towel. Microwave 30 to 60 seconds until soft and pliable.
Keep them wrapped as you work so they stay warm. White corn tortillas tend to hold together better than yellow.
Step 3: Heat the oil.
Pour 2 to 3 inches of oil (vegetable, canola, or corn) into a deep skillet or Dutch oven. Heat over medium-high to 350°F.
A deep-fry thermometer takes the guesswork out, but you can also test with a tortilla edge. If it sizzles right away, you’re good.
Step 4: Fill and roll.
Spoon about 2 tablespoons of shredded meat just off-center of a warm tortilla.
Fold the closest edge over the filling and roll it up tightly into a tube. Secure with a toothpick (use two if one isn’t holding).
Repeat with the rest.
Step 5: Fry until crispy.
Place 4 to 6 taquitos in the hot oil, seam side down first. Fry for 5 to 7 minutes, turning as needed, until the outsides are golden and crisp.
Transfer to a paper towel lined plate and sprinkle with a pinch of salt while they’re still hot. They’ll keep crisping as they sit.
Remove the toothpicks before serving.
Don’t want to deep fry? Both of these work well with the same filled and rolled taquitos.
- Baked: Preheat the oven to 425°F. Arrange taquitos seam side down on a baking sheet, spray the tops with cooking spray, and bake 15 to 20 minutes or until golden and crisp.
- Air fryer: Spray with cooking spray and air fry at 350°F for 5 to 6 minutes, until crispy and golden.
Step 6: Serve.
Pile them on a bed of shredded lettuce and serve with Homemade Salsa, Pico de Gallo, Roasted Tomatillo Salsa, sour cream, or Guacamole for dipping.
Taquitos work as an appetizer, snack, or a full meal. For a full dinner, I serve them the way you’d get them at a Mexican restaurant: a pile of rice, a side of beans, and plenty of toppings.
Here are a few additional sides that work:
Filling Options
Taquitos are endlessly flexible. Here are the fillings I rotate through:
- Beef: My classic version above. Chuck roast, sirloin roast, or top round roast all shred beautifully.
- Pork: Use a boneless pork shoulder or pork butt. Cook with salsa and seasonings on LOW for 8 to 9 hours, then shred. My Slow Cooker Carnitas is also excellent rolled into taquitos.
- Chicken: Add 4 chicken breasts to the slow cooker with salsa and seasonings. Cook on HIGH for 3 hours or LOW for 4 to 5. Shredded rotisserie chicken is a great shortcut if you’re short on time.
- Veggie: Sauté strips of bell pepper, onion, and zucchini with seasoning. Add black beans and roll with shredded cheddar or jack cheese before frying.
Storage Tips
Storage and Reheating
Refrigerating: Store leftovers in an airtight container in the fridge for 3 to 4 days.
Freezing: These freeze beautifully. Cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep up to 3 months.
Reheating: From the fridge, bake at 350°F for 8 to 10 minutes per side. From frozen, bake at 350°F for 10 to 12 minutes per side.
Rolling ahead: You can roll taquitos the night before and refrigerate. Let them come back to room temperature before frying or the cold corn tortillas may split in the hot oil.
Frequently Asked Questions
Are taquitos better with corn or flour tortillas?
Taquitos are traditionally made with corn tortillas, which is what gives them their classic crispy texture. Flour tortillas will work, but the same recipe with flour tortillas is technically called flautas.
If you want the flour version, check out my Crispy Chicken Flautas.
Why do my tortillas keep cracking?
Almost always one of two things: the tortillas aren’t warm enough, or you’re using too much filling. Warm them until pliable, keep them wrapped as you work, and stick to 2 tablespoons of filling per tortilla. Brand matters too. I find Guerrero tortillas hold up better than Mission.
How do you keep taquitos from unrolling?
Secure each one with a toothpick (or two) before frying. Roll them as tightly as you can without tearing the tortilla, and place them seam side down when you add them to the oil or baking sheet. Don’t forget to pull the toothpicks out before serving.
Can I use a rotisserie chicken?
Yes, and it’s a great shortcut. Shred the meat from a store-bought rotisserie chicken and mix it with a little salsa and seasoning to bring the flavor together. Skip the slow cooker step entirely and go straight to rolling.
More Crispy Mexican Favorites
- Oven Baked Tostadas
- Shredded Beef Tacos
- Mexican Lasagna (with Tortillas)
- Ground Beef Quesadillas
- Cheese Enchiladas
Homemade Taquitos (Rolled Tacos)
Ingredients
For the Slow Cooker Beef (or Pork)
- 2-3 pounds beef chuck roast (or boneless pork shoulder)
- 2 cups jarred salsa
- 1 teaspoon seasoned salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic salt
For the Rolled Tacos
- 36 corn tortillas
- Oil for frying (canola, corn, or vegetable)
- Toothpicks
Instructions
Cook the filling:
- Trim any excess fat from the meat and cut into large chunks. Sprinkle with seasoned salt, lemon pepper, and garlic salt, then pour salsa over the top. Cook on LOW for 8 to 10 hours or HIGH for 6 to 7, until the meat shreds easily.
- Shred the meat in the slow cooker using two forks (or transfer to a bowl and use hand beaters). Mix the shredded meat with the juices.
Assemble and fry:
- Pour 2 to 3 inches of oil into a deep skillet or Dutch oven. Heat over medium-high to 350°F.
- Wrap corn tortillas in a slightly damp paper towel or kitchen towel. Microwave 30 to 60 seconds until soft and pliable. Keep wrapped as you work.
- Place about 2 tablespoons of the meat mixture just off-center of a warm tortilla. Fold the closest edge over the filling and roll tightly into a tube. Secure with a toothpick.
- Working in batches of 4 to 6, fry the taquitos seam side down first for 5 to 7 minutes total, turning as needed, until golden and crisp. Transfer to a paper towel lined plate and sprinkle with a pinch of salt.
- Remove the toothpicks before serving. Serve on shredded lettuce with salsa, sour cream, or guacamole for dipping.
Notes
- To bake: Arrange seam side down on a baking sheet, spray with cooking spray, and bake at 425°F for 15 to 20 minutes.
- To air fry: Spray with cooking spray and air fry at 350°F for 5 to 6 minutes.
- Chicken: Add 4 chicken breasts to the slow cooker with salsa and seasonings. Cook on HIGH for 3 hours or LOW for 4 to 5. Or use shredded rotisserie chicken as a shortcut.
- Shortcut: 3 to 4 cans (12 oz each) of roast beef, drained, works in a pinch. Mix with ½ to 1 cup salsa and the seasonings.
- Yield note: Each cup of shredded meat rolls into about 4 to 6 taquitos.
- Refrigerate leftovers up to 3 to 4 days; freeze up to 3 months.
- To reheat, bake at 350°F for 8 to 10 minutes per side (10 to 12 from frozen).
- Roll ahead the night before if needed. Let them come to room temperature before frying.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
So whatever you want to call them they are delicious. I used flour tortillas with our leftover taco meat mixed with leftover refried beans and campbells spicy nacho cheese soup mixed into the refried beans. These were delicious.
Nice! Thanks for stopping by Geribelle.
Very good
The best I added a yellow onion it gave it more flavor
Thank you for stopping by Adriana!
Have you ever been to San Diego Kevin? I’m a native, I grew up 5 minutes from the Mexico border. Rolled tacos are hugely popular there, and quite different from flautas.
Hi Kristin, how many rolled tacos can you get out of a 2lb roast?
You should be able to get at least about 2-3 dozen. It’s hard to say because it depends on the type of roast and how much fat is on it, and also how much filing you use. You put about 1-2 tablespoons in each tortilla, so each cup of shredded beef should give you roughly 4-6 tacos per cup of meat. Hope that helps!
They are not called rolled “taquitos” they’re called “flautas”. The proper name of the Mexican food.
Actually the term is “rolled tacos” and yes that’s a thing. So are taquitos and so are flautas. While “flauta” and “taquito” are sometimes used interchangeably, flautas are often made with a larger flour tortilla, making them more of a meal while taquitos are made with small corn tortillas, more sizable for an appetizer.
I also love to make taquitos with left over mashed potatoes seasoned well or I buy the premade mashed potatoes with bacon, my family loves them more then the meat filled ones. I also made a crockpot birria using beef the leftover meat made the best ever beef taquitos.
That sounds amazing!!
Would like to save this but not sure how.
Plus I’d like to have it without the ads.
Hi Mary, you can print the recipe from the recipe card in the post or save it to Pinterest. Unfortunately, the ads are necessary to keep this site running with free content that you can view, along with helpful tips, reader comments and suggestions. It costs a lot of money to run a website, and ads are the only way we can provide that free to you, the reader. Enjoy the recipe.
Do you fry them with the toothpicks still in?
Yes the toothpicks stay in to hold the taquitos together.
Love , your recipes have learned a great deal and my family has most enjoyed the delicious recipes thank you
You are so welcome Ginger! Thanks for stopping by.
I’m confused. The comment regarding baking the taquitos has 425 for 15-20 minutes, but the recipe note indicates baking at 375 for 15 minutes. Which is the correct guidance?
I updated the post a while ago with new information. Upon testing again I found that I preferred the higher temperature. I didn’t catch the temp listed in the notes. Sorry for the confusion. The higher temp of 425 produces a much crispier result.
Just made these for the first time. My dad grew up in South Texas and San Diego, so he ate lots of Mexican food and wanted us to make something familiar. For a Midwesterner who isn’t used to making Mexican foods, this was a great recipe! I baked them (and apparently put in too much filling). For some reason the tortillas kinda split in baking (I might try spraying them with Pam first next time) I plan to try frying them too. Really good flavor though (And I usually don’t like corn tortillas).
That’s so awesome Sarah! Thank you so much for sharing your positive experience.
Will these do well rolling them up the night before?
Yes you can roll them the night before. I will caution you though because the corn tortillas can tear when chilled. You will want to let them sit out to come to room temperature so that they don’t split when you place them in the hot oil.
Great food photos. It looks so good.
As soon as I read the term “rolled tacos” I had to go to your website. If your cousins husband is from San Luis then I knew you would be familiar with Yuma!! Right? I graduated from Kofa High School many many years ago. Now living in Utah a good rolled taco is hard to come by! I made them many years ago in Yuma but am excited to try your recipe. Thank you for sharing this. There is nothing like a good rolled taco!! Nancy
Nancy – YES! That’s where my family is from!! I am obsessed with Mr. G’s Rolled Tacos, and anytime they visit they bring a whole bunch. My cousins went to Kofa as well…I’d have to ask when they graduated, but in the 80s for sure. Such a small world!
visiting from tater tots linky…I was taught how to roll taquitos many years ago after tons of failures…and it is all in just that first simple step of ..place meat in middle and fold one side over and roll! I got perfect at it soon! But.. I always used that canned roast beef as you mention but being so expensive…I want to try your pork/beef in the crock pot. I want to make many and freeze them and the canned is to expensive! You say you used pork butt/shoulder…but what kind of beef cut? I ask as I prefer beef. Thanks!
Cheri
http://www.fabricandmemories.blogspot(dot)com
They are so simple once you get the hang of it! I use chuck roast, but really, any roast will do in the crockpot because it gets pretty tender and can be shredded.
Hi Kristen,
Your recipe looks pretty easy and delish. I am going to make these for my gang…Thanks for sharing.
Yummy! I’m going to have to try these. I really liked your recipe for Sopes last year, so I’m sure these will be just as awesome. 🙂
WOW!! As a young teen, we lived in Portland, Or. Every summer, the four of us kids drove with our mom to visit friends in Somerton, Az. which is just minutes from the border town of San Luis, Mexico. No freeways then; just lots of stops for fresh orange juice, watermelon and dates and those burma shave road signs. We were lucky enough to happen upon a little restaurant there that served “real deal, authentic” Mexican food. That began a love affair with rolled tacos; the likes of which I haven’t tasted in 40 plus years. Hence, my interest when I read this comment about rolled tacos in San Luis. I’ve tried over the years to reproduce aun-believeably yummy. I add onions and cheese to mine and they’re close but finding this recipe is like striking gold. I can’t wait to make them. Thank you!!!
My cousin’s husband’s family lives in Somerton, and they are from San Luis!