Description

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.

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

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Instructions

Prepare the Beef: Combine all spice rub ingredients. Pat beef chunks dry, then rub evenly with the spice mix.
Sear the Beef: In a skillet over medium-high heat, warm oil and sear beef chunks on all sides.
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.
Shred and Soak: Shred the cooked beef, discarding excess fat. Return shredded meat to the slow cooker for 20 minutes to soak up flavor.
Warm Tortillas: Microwave tortillas wrapped in damp paper towels to make them pliable.
Assemble Taquitos: Add about 3 tablespoons of shredded beef and 2 tablespoons of cheese to each tortilla. Roll tightly and secure with a toothpick.
Cook the Taquitos:
- Pan Fry: Heat ½ inch oil in a skillet to 350°F. Fry seam-side down for 3–4 minutes, rotating until golden.
- Air Fry: Spray or brush with oil. Air fry at 400°F for 6–8 minutes, flipping halfway.
- Bake: Place taquitos on a rack, brush with oil, and bake at 425°F for 15–20 minutes until crisp.
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.

Prep Time: 25 minutes
Cook Time: 6–8 hours (for beef) + 20 minutes (taquitos)
Category: Appetizer, Snack, Main Dish
Method: Slow Cooker, Frying, Baking, Air Frying
Cuisine: Mexican-Inspired