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Shredded Beef Taquitos

Shredded beef taquitos are crispy golden fried rolls filled with tender beef, melty cheddar, and a fresh onion-cilantro salsa mix. Fry at 350°F until each taquito turns golden and crunchy, then serve warm with cool sour cream for contrast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Main
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shredded beef filling
  • 2 cup shredded beef
  • 0.5 cup diced onion
  • 0.25 cup cilantro, chopped
  • 2 tbsp salsa
  • 0.25 Salt and pepper to taste
Taquito assembly and frying
  • 12 small flour tortillas
  • 1 cup shredded cheddar cheese
  • 2 cup vegetable oil for frying
Serving
  • 1 Sour cream and salsa for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the beef filling
  1. Combine shredded beef, diced onion, cilantro, salsa, and salt and pepper in a mixing bowl until evenly distributed. The filling should look thick and cohesive with visible onion and herbs.
Assemble the taquitos
  1. Lay out the flour tortillas and spoon about 2 tablespoons of the beef mixture into the center of each. Keep the filling in a neat line so the rolls stay tight.
  2. Add a portion of shredded cheddar cheese on top of the beef in each tortilla. Aim for a light scatter so it melts throughout the roll.
  3. Roll tightly, starting from one edge and wrapping until the filling is fully enclosed. If needed, secure with a toothpick so the seam stays closed.
Fry until crisp
  1. Heat vegetable oil in a cast iron skillet to 350°F. Confirm the temperature stays steady before frying the first batch.
  2. Fry taquitos in batches, seam-side down first, for about 2 minutes per side until golden and crispy. Flip carefully and look for deep golden browning and bubbling at the edges.
  3. Drain the taquitos on paper towels after frying. The surface should look crisp with no heavy oil sheen.
Serve
  1. Serve warm taquitos with sour cream and additional salsa on the side. The cool topping should contrast with the hot, crunchy rolls.

Notes

Pro tip: keep the oil at a steady 350°F—if it drops, the tortillas absorb oil and turn soft; if it climbs, they brown before the filling heats. Refrigerate leftovers in a covered container up to 3 days and re-crisp in a hot oven/air fryer; freezer is yes, freeze cooked taquitos in a single layer for up to 2 months and reheat until hot and crisp. For a lighter option, use whole-wheat tortillas and reduce the frying time by keeping the oil at temperature so they crisp without extra absorption.