Beef Taquitos
These shredded beef taquitos are super easy to make. They start out slow cooked in the crock pot, then the beef is shredded and rolled in corn tortillas. Next, they are fried until crispy. Easy, delicious, and always a hit.
Servings: 50 Taquitos
Ingredients
- 2.5 pounds beef rump roast or chuck roast, cut into 1-inch chunks
- 1 large onion, chopped
- 14 ounce beef broth
- 10 ounce Rotel tomatoes and peppers
- 1 tablespoon granulated garlic
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 50 corn tortillas, might need more depending on the size of the roast
- Optional: Shredded cheese
- 2 cups vegetable oil
Instructions
- Spray a 6-8 quart crock pot with non-stick cooking spray.
- Add onions to the bottom of the crock pot followed by the chunks of meat.
- Add all of the seasonings.
- Next, add beef broth and Rotel.
- Cover and cook on high for 5-6 hours or low 8-10 hours.
- Once meat is fork tender, remove the meat and shred
- Heat each tortilla on the stove in a shallow pan over medium heat.
- Add the desired amount of meat to each tortilla and roll up tightly.
- Place rolled taquitos on a baking sheet, seam side down, until ready to fry.
- In a deep fry pan, heat oil over medium high heat.
- Place each tortilla into the hot oil, a few at a time, and deep fry until golden on all sides.
- *Hold each tortilla with tongs as they are placed in the hot oil to help them stay together. Once they are secure and holding together, remove the tongs and add the next taquito, and repeat until all taquitos are fried.
- Work in batches so the oil stays at the right temperature.
- Top with shredded cheese and dip into you favorite dipping sauce.
Notes
- Don't rush the oil while preheating it. It should be nice and hot for frying.
- Work in batches, so the oil stays hot and the taquitos get crispy.
- Hold each tortilla with tongs as you place it in the oil to help it hold together as it fries.
Storage
Refrigerate leftovers for up to 4 days in an airtight container. For longer storage, wrap the taquitos in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
To reheat the taquitos, defrost them overnight in the refrigerator if frozen. Then, microwave them at 30-second intervals or air fry them until heated through.