Summary:
These crispy fried taquitos (rolled tacos) are stuffed with shredded beef and jalapeños, and served with guacamole and cheddar cheese.
INGREDIENTS
- 1 dozen corn tortillas
- 1 pound beef stew meat cut in 1-2 inch chunks
- 1 cup chopped tomatoes
- 2 jalapeños chopped
- 1 teaspoon salt
- 1 dozen toothpicks
canola oil for frying
Optional, for serving:
- shredded cheddar cheese
- guacamole
salsa
INSTRUCTIONS
- Add beef, tomatoes, jalapeños, and salt to the slow cooker. Cook on high for 4 hours. Use two forks to shred the beef. Stir to mix well.
- Use a slotted spoon to transfer the shredded beef mixture to a large pan. Sear the beef over medium heat until any liquid has evaporated, about 5 minutes.
- Working in batches of 4, run the tortillas under hot tap water for 10 seconds, stack them on a plate, cover with a wet paper towel, and microwave for 30 seconds. The corn tortillas should be warm enough to roll without breaking.
- Distribute the beef filling among the tortillas. Tightly roll up each tortilla and secure with a toothpick.
- Heat about 1/2 inch of canola oil to 350 F in a pan over medium heat. Working in batches, fry the taquitos until golden brown on both sides, about 3 minutes per side. Drain on a paper towel. Remove toothpicks.
- Serve taquitos with optional toppings.
NUTRITION
584 kcal/serving
The tortillas must be softened prior to rolling, otherwise they will certainly crack and break as you attempt to roll them. My recommended method is running the tortillas under hot tap water followed by microwaving under a moist paper towel. This will result in soft tortillas that can be rolled. Don’t overstuff the tortillas and make sure to roll them as tightly as possible. Use a toothpick to secure them, and keep the toothpick on until after frying. While frying, add as many taquitos as possible, such that the taquitos lie in a single tight layer on your pan. The taquitos should be touching each other and sitting snugly on the frying pan. If you give them too much space, the taquitos may open up and the filling may slip out.
PHOTOS
NOTES & TIPS
The tortillas must be softened prior to rolling, otherwise they will certainly crack and break as you attempt to roll them. My recommended method is running the tortillas under hot tap water followed by microwaving under a moist paper towel. This will result in soft tortillas that can be rolled. Don’t overstuff the tortillas and make sure to roll them as tightly as possible. Use a toothpick to secure them, and keep the toothpick on until after frying. While frying, add as many taquitos as possible, such that the taquitos lie in a single tight layer on your pan. The taquitos should be touching each other and sitting snugly on the frying pan. If you give them too much space, the taquitos may open up and the filling may slip out.
I looooove rolled tacos! I’m in Atlanta now and can’t find any here that come close to the ones in CA!
I love shredded anything! I hate to do the fork shredding however and found that I can put the meat in my stand mixer and let’r rip! Super easy and very fast. I’ve also used my food processor but I really have to watch it closely or its REALLY shredded. I’ve found the stand mixer works best. Love the recipe – I can just taste it! Will make it soon!
What a great tip! I’ll have to try using my food processor or mixer next time 🙂
I’ve always used vegetable oil for frying… is there a difference with canola oil?
Also thank you for your walk through with corn tortillas! I’ve had some messy mishaps in the past and am hoping this works for Super Bowl tomorrow.
Do have a different filling of chicken, cheese and veggies but I’m hoping for a great outcome!
I recommend canola oil because it has a higher smoke point compared to other vegetable oils, but you should be able to use whatever you have on hand as long as you watch the temperature. Good luck!
I love taquitos and can’t wait to make them again!
Do you think these could be baked? I love the idea of using tomatoes right in there.
They could, but wouldn’t be as crispy as the fried ones.
I have never eaten these but I bet I would love them! I like your tips for firt-time taquito makers! 🙂
These look amazing! I live in Texas so I feel like tex-mex food basically runs in my veins at this point 😉 these look so crispy and perfect! Pinning to make soon.