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Homemade taquitos (or rolled tacos as we call them) are so much easier to make than you might think. In just a few easy steps you will have delicious, crispy taquitos that are way better than frozen and perfect for an easy dinner or party appetizer.
Taquitos can be served as an appetizer, snack, lunch, or dinner. For a main meal, we traditionally serve them with Authentic Mexican Rice and Refried Beans.
Once you bite into a homemade crispy taquito, you’ll realize that my taquitos recipe is so easy, and you’ll wonder why you never tried them at home before!Pin this recipe for later!
Table of Contents
Why We Love These Epic Taquitos (Rolled Tacos)
- Family recipe – My cousin taught me a lot of the Mexican dishes I’ve shared here. Like how to make Sopes and Pozole and these fantastic Rolled Tacos (or taquitos or flautas depending on where you live). Her great recipe quickly became my go-to for potlucks, and I was constantly being asked to make them for parties.
- Easier than you think – Making rolled tacos can be time consuming, but the steps are really easy. Cook the meat in a slow cooker, shred it, and roll it up in tortillas. Fry or bake them until crispy – that’s it!
- The freeze beautifully – Just pop them in the freezer and they’ll keep for 6 months. And you can bake them from frozen!
- Versatile – Use beef, chicken or pork for your taquitos as long as it shred easily you can fill the tortillas with it. You can even stuff them with veggies!
Beef roast – I use a chuck roast, sirloin roast or top round roast because any of those will shred easily. I always buy a few when they’re on sale so I can keep them on hand in my freezer. You’ll need 4 cups for the recipe, and any leftovers can be frozen or use for another recipe. Or use it for burritos or more tacos.
Salsa – I cook the beef roast with some of my favorite salsa. I usually go with Pace Picante Sauce, or Paul Newman salsa.
Seasoning – Seasoned salt, Lemon pepper, Garlic Salt.
Corn tortillas – You want regular sized tortillas, in my experience white corn holds together better then yellow.
Oil – You will need at least 48 ounces of oil with a high smoke point, like Vegetable, Corn or Canola oil.
Toothpicks – Not really an ingredient, but they are super important to the recipe because the tacos won’t hold together without them.
How to Make Taquitos
- Wrap a stack of up to 2 dozen corn tortillas in a kitchen towel or a slightly damp paper towel and microwave to make them pliable.
- Heat oil in a deep skillet or dutch oven. You need at least 2-3 inches of oil. The oil should be about 350℉ and should sizzle when you dip a tortilla in.
- Spoon about 2 tablespoons of the meat mixture just off of the center of the tortilla (not in the middle). Fold the closest edge of the tortilla over the filling and continue rolling. Secure with a toothpick.
- Fry the tacos for about 5-7 minutes or until they are starting to look browned and feel crispy. Place them on a paper towel lined surface to drain, and sprinkle with a pinch of salt.
- Serve on a bed of shredded lettuce with Homemade Salsa, Pico de Gallo, Roasted Tomatillo Salsa (green salsa), cheese, sour cream or guacamole.
Fillings and Variations
Taquitos or rolled tacos can be made with beef, shredded chicken, pork or even veggies!
Beef: Place chuck roast, salsa and seasonings in a slow cooker. Cover and cook on LOW for 8-9 hours or HIGH for 6-7 hours. Shred in the slow cooker.
Pork: Place a boneless pork shoulder or pork butt in the slow cooker, add salsa and seasonings, and cook on LOW for 8-9 hours (recommended) or on HIGH for 6-7 hours. Shred in the slow cooker.
Chicken: Add 4 chicken breasts to the slow cooker, add salsa and seasonings. Cover and cook on HIGH for 3 hours (recommended) or LOW for 4-5 hours. Shred in the slow cooker. Or, to save time, make homemade chicken taquitos with the meat from a rotisserie chicken.
Veggie: Season and saute strips of fresh veggies like colorful bell pepper, onions, and zucchini. Add black beans. Roll the veggies with some cheddar cheese or jack cheese in the tortillas and fry as directed.
Air Fryer Taquitos: Prepare as directed, and air fry at 350℉ for 5-6 minutes.
Absolutely! If you aren’t sure about the frying or just want to save the calories for the guacamole and sour cream, you can bake your rolled tacos! Preheat the oven to 425℉. Arrange them on a baking sheet, spray the tops with cooking spray (I recommend avocado oil) and bake taquitos for about 15-20 minutes or until they’re golden and the shells are crispy perfection.
In my experience, Mission tortillas have more of a tendency to crack than Guerrero. However, there can be a variety of reasons for cracking. Make sure your tortillas have been warmed to make them nice and soft. If they cool down, reheat them again.
There are two possible answers – either your tortillas aren’t warm enough, or you’re using too much filling. If using less filling doesn’t help, you need to reheat the tortillas again, wrapped in damp paper towels.
Storage and Reheating
Storage: Place leftovers in an airtight container and refrigerate. They will stay fresh for 3-4 days.
Freezing: They will freeze quite nicely for up to 3 months. Cool completely, and freeze them in a single layer on a baking sheet. Transfer to a resealable freezer bag.
Reheating: To reheat, bake in the oven at 350℉ for 8-10 minutes on each side. From frozen, bake at 350℉ for 10-12 minutes on each side.
- Warm the tortillas before rolling. Trust me on this one, you’ll end up with a stack of ripped tortillas otherwise.
- To shred your meat, use two forks, or put the meat in a large mixing bowl and use beaters for a quicker method.
- If your tortillas are ripping and you already warmed them up, you’re probably using too much filling.
- You can use flour tortillas if you prefer, but those are typically called Flautas and aren’t as crunchy as the corn tortillas.
- To add a little heat to the meat mixture, add some chili powder, dump in a small can of green chiles or diced jalapenos.
- If one toothpick isn’t working the secure the rolled tortilla, use two.
For More Delicious Mexican Recipes
- Oven Baked Tostadas
- One Pan Mexican Chicken & Rice
- Loaded Chicken Nachos Recipe
- Slow Cooker Chicken Tacos
- Slow Cooker Mexican Beans
- Ground Beef Quesadillas
- Easy Ground Turkey Tacos
Slow Cooker Beef or Pork
- 2-3 pounds beef chuck roast
- 2 cups jarred salsa
- 1 teaspoon seasoned salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic salt
- 36 Corn Tortillas
- Oil for frying Canola, Corn or Vegetable oil, or other oil with a high smoke point
Slow Cooker Beef or Pork
- Trim any excess fat from the meat and cut into large chunks. Sprinkle with salt and pour salsa to coat the meat. Cook on LOW for 8-10 hours or on HIGH for 6-7 hours, or until meat is cooked through and shreds easily.
Canned or Pre-Cooked Meat Method
- Shred ingredients in a bowl using two forks, or in your stand mixer. Gently mix in other ingredients.
- Pour about 2-3 inches of oil into a large, deep pan and heat over medium-high heat.
- Wrap tortillas in a kitchen towel and heat in the microwave for 1-2 minutes, until they are soft enough to roll easily. Keep them wrapped as you work.
- Place about 1-2 tablespoons of the meat mixture on one side of a tortilla and roll it tightly into a tube-like shape. Secure with 1 or 2 toothpicks.
- Continue this method until you’ve either made your desired amount of tacos or your meat is gone. (If you have leftover meat it keeps quite well in the freezer).
- Once the oil is hot, fry the tacos for about 5-7 minutes or until they are starting to look browned and feel crispy. Remember that they will continue to crisp as they sit. Place them on a paper towel lined surface to drain, and sprinkle with a pinch of salt.
- Serve hot, on a bed of shredded lettuce and cabbage with salsa, sour cream or guacamole for dipping.
- These can also be baked in a 425 degree oven for about 15 minutes.
- To reheat leftover tacos, place them in a hot skillet with a little bit of corn oil and turn often or reheat in the oven at 350 degrees for 15 minutes.
- Nutritional information is approximate and based on using the slow cooker beef.
- As a shortcut, you can use 3-4 12-ounce cans of roast beef, well drained. Combine with about 1/2-1 cup of salsa and the seasonings.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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!
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.
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!