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5 from 1 vote

Rolled Tacos/Taquitos

Homemade taquitos are so much easier to make than you might think. In just a few easy steps you will have delicious, crispy tacos that are so much better than frozen store bought.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Lunch or Dinner
Cuisine: Mexican
Keyword: taquitos
Servings: 8 servings
Calories: 230kcal
Author: Kristin


Slow Cooker Beef or Pork

  • 2-3 pound beef chuck roast or pork butt/shoulder
  • 2 cups jarred salsa
  • 2 teaspoons salt

Canned or Pre-Cooked Meat Method

  • 3 cups shredded cooked chicken OR 3-12 ounce cans Roast Beef, drained and shredded
  • 8 ounces canned tomato sauce
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic salt

Rolled Tacos

  • 4 cups Shredded meat mixture of choice
  • 36 Corn Tortillas
  • 48 ounces bottle of corn oil or other oil with a high smoke point
  • Toothpicks


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 high for 5-7 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.

Rolled Tacos

  • 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 with salsa, sour cream or guacamole.


  • 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.


Calories: 230kcal | Carbohydrates: 6g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1571mg | Potassium: 656mg | Fiber: 2g | Sugar: 4g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 3mg