Homemade Taquitos (Rolled Tacos)
Crispy homemade taquitos with tender shredded beef rolled in warm corn tortillas and fried until golden. A family recipe that's easier to make than you'd think and way better than frozen.
Servings: 8 servings
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
Cooking method tips:
- 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 1/2 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
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
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