Crispy Beef Taquitos
Slow-roasted chuck roast shredded and mixed with cheddar and salsa, rolled in corn tortillas and fried or baked until golden. Makes 48 taquitos — perfect for freezing.
Ingredients
For the Roast
- 5 lbs chuck roast best for shredding
- 1 packet onion soup mix optional, deepens savory flavor
- 1 cup warm water to dissolve soup mix
For the Filling
- 2 cups cheddar cheese freshly grated
- 1 tsp garlic powder adjust to taste
- onion powder optional, to taste
- salt and pepper to taste
- 1 1/2 cups salsa or diced tomatoes undrained, use preferred heat level
- 1/4 cup onion finely chopped, white or yellow
For Assembly
- 48 corn tortillas 6-inch, warmed before rolling
- neutral oil for frying or greasing baking sheet
Optional Toppings
- sour cream
- salsa extra, for dipping
- guacamole
- cheese sauce warm, for drizzling
Instructions
- Preheat oven to 325°F. Place the chuck roast in a deep roasting pan or Dutch oven. Dissolve the onion soup mix packet in 1 cup of warm water and pour over the meat.
- Roast uncovered at 325°F for 34 to 38 minutes per pound — about 3 hours to 3 hours 10 minutes for a 5-lb roast. The meat is ready when it pulls apart easily with two forks.
- Remove from oven and let the roast cool slightly. Transfer to the refrigerator and chill overnight. Reserve the pan juices — you'll use them in the filling.
- Once fully chilled, shred the roast with two forks or your hands into fine, even strands. Discard any large fat pockets.
- Transfer shredded beef to a large mixing bowl. Add the grated cheddar, garlic powder, onion powder, salt and pepper, salsa or diced tomatoes, and finely chopped onion. Mix thoroughly until the filling is consistent and well-seasoned. Add a splash of reserved pan juices if the filling feels too dry.
- Warm the tortillas before rolling. Microwave a stack of 8 to 10 wrapped in damp paper towels for 45 to 60 seconds, or dip each tortilla in hot oil for 5 to 8 seconds per side for extra crispiness. Keep them wrapped while you work.
- Lay a warm tortilla flat. Spoon about ¼ cup of filling along the lower third. Roll firmly from the bottom, keeping the filling tucked in, and place seam-side down on a baking sheet. Repeat with remaining tortillas and filling.
- To fry: Heat oil in a skillet to 300°F. Place taquitos seam-side down first to seal. Fry in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
- To bake: Preheat oven to 400°F. Arrange taquitos seam-side down on a greased baking sheet. Spray tops with cooking spray. Bake 18 to 22 minutes, flipping once halfway through, until golden and firm.
- Serve immediately with sour cream, salsa, guacamole, or cheese sauce on the side.
Notes
Freezing: Arrange assembled (uncooked) taquitos seam-side down on a lined baking sheet. Freeze until solid (1–2 hours), then transfer to zip-lock freezer bags. Keeps up to 3 months. Reheat from frozen at 400°F covered with foil for 20 minutes, then uncover for 8–10 minutes.
Tortilla tip: Cold tortillas crack every time. Always warm them right before rolling — no exceptions.
Cheese tip: Grate your own cheddar. Pre-shredded cheese has an anti-caking coating that prevents smooth melting.
Variations: Add drained black beans or refried beans to the filling. Swap cheddar for pepper jack for a kick. Use flour tortillas for easier rolling (these become flautas). Works equally well with shredded pork shoulder or chicken thighs.