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Beef Taquitos Recipe

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4 from 14 reviews

These Beef Taquitos are a delicious and crispy Mexican-inspired dish made with tender shredded beef cooked in an Instant Pot, wrapped in warm corn tortillas, and fried to golden perfection. Perfect as a snack or a main dish, they can be topped with cheese, guacamole, sour cream, and pico de gallo for an authentic and flavorful experience.

Ingredients

Beef Filling

  • 2 pounds boneless beef chuck roast, cut into 3 pieces
  • 1 cup water or beef broth
  • 1 cup salsa verde
  • 2 teaspoons chili powder, more if desired
  • 1 teaspoon kosher salt

Taquito Assembly

  • 24 corn tortillas
  • 1.5 cups shredded cheese
  • 1 inch of oil for frying (vegetable or canola oil preferred)

Instructions

  1. Prepare the Beef: Place the chuck roast pieces into a 6-quart Instant Pot. Optionally, sear the roast on all sides using the sauté mode for extra flavor. Pour 1 cup of water or beef broth into the pot, then sprinkle with chili powder and kosher salt. Drizzle the salsa verde evenly over the meat.
  2. Pressure Cook: Seal the Instant Pot lid and set the valve to sealing. Cook on high pressure for 60 minutes. After the cooking cycle completes, allow natural steam release for about 10 minutes before opening the lid.
  3. Shred the Meat: Remove the roast from the Instant Pot and discard excess fat. Use two forks to shred the meat finely. Return the shredded beef to the pot and keep on warm setting until ready to assemble.
  4. Prepare the Filling: Remove about 1 cup of the cooking liquid from the Instant Pot (keep or discard as desired), then stir the shredded beef with the remaining liquid to keep it moist and flavorful. Close the lid to keep warm.
  5. Heat the Oil: In a deep skillet, pour about 1 inch of oil and heat it to 350°F (175°C) over medium-high heat. This temperature is ideal for frying to achieve crispiness without burning.
  6. Warm the Tortillas: Place tortillas wrapped in a damp paper towel and microwave for 1 minute to make them pliable and easy to roll without breaking.
  7. Assemble Taquitos: Place about 1 tablespoon of shredded cheese in the center of each tortilla followed by approximately 2 tablespoons of the beef mixture. Be careful not to overfill. Roll the tortilla tightly around the filling, then secure it with a toothpick if needed to hold the shape.
  8. Fry the Taquitos: Carefully place 3 to 5 taquitos in the hot oil at a time. Fry them, turning occasionally to ensure even browning, until they are golden and crispy. If they brown too quickly, reduce the heat to maintain the oil temperature.
  9. Drain and Serve: Remove the fried taquitos with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Remove toothpicks before serving.
  10. Serving Suggestions: Serve the crispy taquitos topped with your favorite accompaniments such as shredded cheese, guacamole, sour cream, and fresh pico de gallo for an authentic Mexican snack or meal.

Notes

  • For a spicier kick, increase the chili powder or add diced jalapeños to the beef mixture.
  • Make sure tortillas are warm and pliable before rolling to prevent cracking during frying.
  • Leftover broth from the Instant Pot can be used as a flavorful soup base or gravy.
  • Use corn tortillas for an authentic flavor and texture; however, flour tortillas can be substituted if preferred.
  • To make this recipe gluten free, ensure tortillas and all seasoning ingredients are certified gluten free.

Find it online: https://bitezly.com/beef-taquitos-recipe/