Description
These crispy beef taquitos are packed with flavorful shredded beef seasoned with classic Mexican spices and melted cheese, rolled in corn tortillas and fried to golden perfection. Served with a smoky, creamy chipotle sauce, they make an irresistible appetizer or main course bursting with authentic Mexican taste and satisfying crunch.
Ingredients
Scale
Beef Filling
- 2 cups cooked and shredded beef (such as chuck roast or flank steak)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Mexican cheese blend
Taquitos
- 12 small corn tortillas
- 1 tablespoon vegetable oil (plus more for frying)
Chipotle Sauce
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon adobo sauce from canned chipotle peppers
- 1 chipotle pepper in adobo sauce (finely chopped)
- 1 tablespoon fresh lime juice
Garnish (Optional)
- Fresh cilantro
- Lime wedges
Instructions
- Prepare Beef Filling: In a bowl, combine the cooked shredded beef with ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the spices. Stir in the shredded Mexican cheese blend until fully incorporated into the beef mixture.
- Warm Tortillas: Slightly warm the corn tortillas to make them pliable and prevent cracking while rolling. You can warm them in the microwave wrapped in a damp towel or on a dry skillet over medium heat for a few seconds on each side.
- Assemble Taquitos: Place about 2 tablespoons of the beef and cheese mixture along the center of each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick if necessary to keep them rolled during frying.
- Heat Oil for Frying: Pour about 1/2 inch of vegetable oil into a skillet and heat over medium heat until shimmering but not smoking, approximately 350°F (175°C).
- Fry Taquitos: Fry the assembled taquitos in batches, carefully placing them seam side down first. Turn occasionally to cook all sides evenly until golden brown and crispy, about 3 to 4 minutes per batch. Remove and drain on paper towels to absorb excess oil.
- Make Chipotle Sauce: In a small bowl, whisk together sour cream, mayonnaise, adobo sauce, finely chopped chipotle pepper, and fresh lime juice until smooth and well combined.
- Serve: Serve the crispy taquitos warm with a side of chipotle sauce for dipping. Garnish with fresh cilantro leaves and lime wedges if desired for an extra burst of freshness.
Notes
- You can substitute shredded beef with cooked ground beef for a quicker preparation.
- For a lighter option, bake or air-fry the taquitos instead of frying.
- Warming tortillas wrapped in a damp paper towel in the microwave helps prevent them from cracking when rolling.
- Ensure the oil temperature is medium heat to avoid burning the tortillas before the filling heats through.
