Ingredients
Equipment
Method
Prepare the Shredded Beef (Choose one method)
- For the Slow Cooker: Season your chuck roast generously with salt and freshly ground black pepper. In your slow cooker, combine the seasoned roast with 1 1/2 tablespoons of chili powder, 1 teaspoon of garlic powder, 1/2 tablespoon of cumin, 1 teaspoon of dry minced onion powder, 14 ounces of beef broth, and 1/2 cup of salsa. Cook on low for 7-8 hours, or until the meat is incredibly tender and easily shreds with a fork.
- For the Instant Pot: Season your chuck roast with salt and pepper. Cut it into four large pieces and place them in your Instant Pot. Add the chili powder, garlic powder, cumin, dry minced onion powder, beef broth, and salsa. Cook on manual/high pressure for 50 minutes. Allow the pressure to naturally release for about 15-20 minutes before carefully removing the lid.
- Once cooked by either method, remove the roast to a plate and shred the meat, discarding any large pieces of fat. Return the shredded beef to the slow cooker or Instant Pot to keep it warm and infused with the delicious juices until ready to assemble.
Crucial Tortilla Preparation
- Drain the beef and set it aside while you prepare your tortillas. Heat a non-stick griddle over medium-high heat. Take each corn tortilla and lightly dip it in warm chicken or vegetable broth (just a quick dip). Immediately place the broth-dipped tortilla on the hot griddle and cook for about 15-30 seconds per side, until it becomes soft and very pliable.
- As you remove each tortilla, stack them on a plate and cover with aluminum foil to keep them warm and flexible. This broth bath is the secret to preventing cracking when rolling!
Assemble the Taquitos
- With your warm, pliable tortillas and savory shredded beef ready, spoon about 2 tablespoons of the drained meat mixture into a line at one end of a tortilla. Roll it up as tightly as possible. Secure each taquito with a toothpick to ensure it holds its shape during cooking.
Cook the Taquitos - Fried Method
- Add about 1 1/2 inches of frying oil (canola, vegetable, or peanut oil) to a large skillet and heat it to medium-high (350-375°F / 175-190°C). The tortillas should sizzle immediately when added.
- Fry the rolled tacos in small batches for a few seconds on each side, rotating them until they are beautifully golden and crispy on all sides. As they finish, place them on a paper towel-lined plate to absorb any excess oil.
Cook the Taquitos - Baked Method
- Preheat your oven to 425°F (220°C). Arrange the taquitos on a baking sheet. Lightly spray the tops with cooking spray or brush them with a little oil.
- Bake for 15-20 minutes, or until the shells are wonderfully crispy and golden brown.
Cook the Taquitos - Air Fryer Method
- Preheat your air fryer to 375°F (190°C). Arrange the taquitos in a single layer in the air fryer basket, ensuring they are not overcrowded. A light spray of oil over the taquitos can help with browning and crispiness.
- Cook for approximately 14 minutes, flipping them halfway through, until they are golden brown and perfectly crisp.
Serve
- Serve your delicious homemade taquitos immediately with all your favorite toppings like guacamole, shredded cheese, salsa, and sour cream. Enjoy!
Nutrition
Notes
Pro Tips: Use the broth dip for pliable tortillas. Roll tightly, secure with toothpicks, and ensure oil is hot (350-375°F) if frying. Drain excess oil. Storage: Refrigerate cooked taquitos 3-4 days. Freeze uncooked or cooked for 2-3 months. Reheating: Reheat in oven (375°F/10-15 min) or air fryer (350°F/5-7 min) for crispiness; avoid microwave. Nutrition information is estimated based on common ingredients and serving sizes and may vary.