Crispy Chicken Taquitos Recipe for a Delicious Snack
Crispy, cheesy, and packed with flavor, these Beef and Cheese Taquitos are everything you love about comfort food wrapped in a crunchy shell. Filled with juicy slow-cooked shredded beef and melty cheese, then pan-fried, air-fried, or baked to perfection—they’re a crowd-pleasing favorite for parties, snacks, or weeknight dinners.
- Prep Time: 25 minutes
- Cook Time: 6–8 hours (for beef) + 20 minutes (taquitos)
- Total Time: 7–8.5 hours
- Yield: 16 taquitos
- Category: Appetizer, Snack, Main Dish
- Method: Slow Cooker, Frying, Baking, Air Frying
- Cuisine: Mexican-Inspired
Ingredients
For the Taquitos
3 cups Mexican shredded beef
1 cup freshly shredded Monterrey Jack cheese
1 cup freshly shredded sharp cheddar cheese
16 corn tortillas (5–6 inches)
Vegetable oil or cooking spray (for frying or baking)
Toothpicks, for securing taquitos
For the Shredded Beef
1 (3–4 lb) boneless chuck roast, trimmed and cut into 7–8 chunks
1½ tablespoons vegetable oil
Spice Rub
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon ground coriander
½ to 1½ teaspoons chipotle chili pepper (to taste)
Braising Liquid
1 cup reduced-sodium beef broth
1 cup salsa (mild or medium)
1 (4 oz) can mild diced green chilies (undrained)
2 tablespoons tomato paste
2 tablespoons lime juice
2 tablespoons brown sugar
1 to 3 teaspoons liquid smoke (mesquite or hickory)
1 tablespoon granulated beef bouillon or crushed cubes
1 tablespoon dried oregano
Instructions
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Prepare the Beef: Combine all spice rub ingredients. Pat beef chunks dry, then rub evenly with the spice mix.
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Sear the Beef: In a skillet over medium-high heat, warm oil and sear beef chunks on all sides.
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Slow Cook: Transfer beef to a slow cooker. Add all braising ingredients. Cook on LOW for 6–8 hours or HIGH for 3½–4½ hours until fork-tender.
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Shred and Soak: Shred the cooked beef, discarding excess fat. Return shredded meat to the slow cooker for 20 minutes to soak up flavor.
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Warm Tortillas: Microwave tortillas wrapped in damp paper towels to make them pliable.
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Assemble Taquitos: Add about 3 tablespoons of shredded beef and 2 tablespoons of cheese to each tortilla. Roll tightly and secure with a toothpick.
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Cook the Taquitos:
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Pan Fry: Heat ½ inch oil in a skillet to 350°F. Fry seam-side down for 3–4 minutes, rotating until golden.
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Air Fry: Spray or brush with oil. Air fry at 400°F for 6–8 minutes, flipping halfway.
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Bake: Place taquitos on a rack, brush with oil, and bake at 425°F for 15–20 minutes until crisp.
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Serve: Let cool slightly. Remove toothpicks and serve with guacamole, salsa, or sour cream.
Notes
Warming tortillas is key to preventing cracks—don’t skip it!
Use flour tortillas for a softer roll or different texture.
These freeze great—freeze before baking or frying, then cook from frozen.
Make it your own with additional fillings like sautéed peppers, corn, or beans.