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Best Shredded Beef Taquito Recipe

Crispy on the outside and filled with tender, flavorful shredded beef, these taquitos are the ultimate crowd-pleaser. Perfect as a snack, appetizer, or meal, these taquitos are easy to make and absolutely delicious.
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Equipment

  • Slow cooker or pressure cooker
  • Large skillet
  • Mixing bowl
  • Baking sheet (if baking)
  • Parchment paper
  • Tongs (if frying)

Ingredients
  

  • For the Shredded Beef:
  • 2 lbs beef chuck roast
  • 1 tablespoon olive oil
  • 1 cup beef broth
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • For the Taquitos:
  • 12 –15 small corn tortillas
  • 1 cup shredded cheese cheddar, Monterey Jack, or a blend
  • Oil for frying if frying
  • Optional Garnishes and Dips:
  • Guacamole
  • Sour cream
  • Salsa
  • Chopped cilantro

Instructions
 

  • Prepare the Shredded Beef:
  • Slow Cooker Method:
  • Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned.
  • Transfer the beef to the slow cooker. Add beef broth, diced onion, garlic, chili powder, cumin, smoked paprika, and oregano.
  • Cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreds easily with a fork.
  • Pressure Cooker Method:
  • Follow the same searing steps. Add all ingredients to the pressure cooker. Cook on high pressure for 60 minutes, followed by a natural release.
  • Shred the Beef:
  • Remove the beef from the cooking liquid and shred it using two forks. Optional: Mix in some of the cooking liquid for extra flavor.
  • Assemble the Taquitos:
  • Preheat the oven to 400°F (200°C) if baking.
  • Warm the corn tortillas in the microwave for 20–30 seconds to make them pliable.
  • Place a small amount of shredded beef and cheese along the center of each tortilla. Roll tightly and secure with a toothpick if needed.
  • Cook the Taquitos:
  • Baking Method:
  • Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Brush lightly with oil.
  • Bake for 15–20 minutes, or until golden and crispy.
  • Frying Method:
  • Heat 1–2 inches of oil in a skillet over medium heat. Fry the taquitos in batches, seam-side down, until golden and crispy, about 2–3 minutes per side. Drain on paper towels.
  • Serve:
  • Arrange the taquitos on a platter and garnish with cilantro. Serve with guacamole, sour cream, and salsa for dipping.