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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.
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Prep Time 25 minutes
Servings: 16 taquitos
Course: Appetizer, Main Dish, Snack
Cuisine: Mexican-inspired
Ingredients Method Notes

Ingredients
  

  • For the Taquitos3 cups Mexican shredded beef1 cup freshly shredded Monterrey Jack cheese1 cup freshly shredded sharp cheddar cheese16 corn tortillas 5–6 inchesVegetable oil or cooking spray (for frying or baking)Toothpicks, for securing taquitos
  • For the Shredded Beef1 3–4 lb boneless chuck roast, trimmed and cut into 7–8 chunks1½ tablespoons vegetable oil
  • Spice Rub1 tablespoon chili powder1 tablespoon ground cumin1 tablespoon kosher salt½ tablespoon garlic powder½ tablespoon onion powder½ tablespoon smoked paprika1 teaspoon black pepper1 teaspoon ground coriander½ to 1½ teaspoons chipotle chili pepper to taste
  • Braising Liquid1 cup reduced-sodium beef broth1 cup salsa mild or medium1 (4 oz) can mild diced green chilies (undrained)2 tablespoons tomato paste2 tablespoons lime juice2 tablespoons brown sugar1 to 3 teaspoons liquid smoke (mesquite or hickory)1 tablespoon granulated beef bouillon or crushed cubes1 tablespoon dried oregano

Method
 

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