Go Back

Shredded Beef Taquitos

Shredded beef taquitos with crispy golden fried rolls and a tender, seasoned filling. These Mexican taquitos are fried until crunchy, then served warm with cool sour cream and salsa for contrast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Main
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Taquitos
  • 2 cup shredded beef Use pre-cooked shredded beef for fastest assembly.
  • small flour tortillas Use small tortillas so the rolls stay tight and crisp.
  • 1 cup shredded cheddar cheese Shred fresh cheddar for best melt.
  • 0.5 cup diced onion Dice small for even flavor in the filling.
  • 0.25 cup cilantro, chopped Chop fresh cilantro for a brighter finish.
  • 2 tbsp salsa Use your preferred salsa heat level.
  • 0.5 tsp salt Season to taste; start with a light pinch per batch.
  • 0.25 tsp pepper Season to taste; black pepper adds depth.
  • 2 cup vegetable oil For frying; keep oil at 350°F.
  • sour cream and salsa for serving Serve on the side for dipping.

Equipment

  • 1 Dutch oven

Method
 

Make the beef filling
  1. Combine shredded beef, diced onion, cilantro, salsa, salt, and pepper in a bowl and mix until evenly coated.
  2. Set the filling aside while you prep the tortillas and heat the frying oil.
Assemble the taquitos
  1. Lay out the small flour tortillas and spoon about 2 tablespoons of the beef mixture into the center of each.
  2. Add a small pinch of shredded cheddar cheese on top of the beef filling in each tortilla center.
  3. Roll tightly from one end to the other, then secure with a toothpick if needed so the seam stays closed.
Fry and serve
  1. Heat vegetable oil in a Dutch oven to 350°F over medium-high heat until it reaches a steady frying temperature.
  2. Fry taquitos in batches for about 2 minutes per side, cooking until golden and crispy.
  3. Transfer fried taquitos to paper towels to drain and lightly cool.
  4. Serve warm with sour cream and additional salsa on the side for dipping.

Notes

For crispier taquitos, keep the oil at 350°F and avoid crowding the pan—frying in batches helps maintain temperature. Store leftovers in the fridge up to 3 days; reheat in a hot oven or air fryer until crisp (freezing not recommended for best texture). For a lighter option, you can use low-sodium ingredients and serve with reduced-fat sour cream without changing the frying method.