Description
These Homemade Taquitos are a delicious and satisfying Mexican dish that can be made with beef, chicken, or pork. Crispy on the outside and filled with flavorful meat, they are perfect for a fun meal or snack.
Ingredients
Units
Scale
For the Beef Filling:
- 1 2.5-4lb beef chuck roast
- Salt and freshly ground black pepper
- 14 oz can beef broth
- 1/2 cup salsa
- 1 1/2 Tbsp chili powder
- 1 teaspoon garlic powder
- 1/2 Tbsp cumin
- 1 teaspoon dry minced onion powder
For Assembly:
- 20 corn tortillas
- Oil for frying
- toothpicks
For serving:
- Salsa
- Sour cream
- Guacamole
- Shredded cheese
Instructions
- For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth, and salsa. Cook on LOW for 7-8 hours or until meat shreds easily.
- Remove roast, shred the meat, discard fat, and return to keep warm.
- For the Instant Pot: Season roast, cut into pieces, add seasonings, broth, and salsa. Cook on high pressure for 50 minutes.
- Remove roast, shred meat, discard fat, and keep warm.
- Assembly: Cook tortillas, add meat, roll up, and secure with toothpicks.
- Fried Taquitos: Fry rolled tacos in hot oil until golden and crispy.
- Baked Taquitos: Bake oiled tacos at 425°F for 15-20 minutes until crispy.
- Serve taquitos with guacamole, cheese, salsa, and sour cream.
Notes
- Meat: You could substitute shredded chicken or pork.
- To Freeze: Allow taquitos to cool, then freeze for up to 3 months. Reheat in a skillet to crisp.
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
