These crispy homemade taquitos are the perfect blend of convenience and authentic Mexican flavors. With just 83 calories per serving and ready in under 2 hours, they make an ideal choice for family dinners or party appetizers.

The golden-brown shells wrap around a savory filling, delivering the perfect crunch in every bite. Whether you’re meal prepping or hosting guests, these protein-packed taquitos strike the perfect balance between wholesome ingredients and irresistible taste.

Essential Ingredients for Homemade Taquitos

Beef Chuck Roast (2.5-4lb): Choose well-marbled meat for the best flavor and tenderness
Seasoning Mix: Salt, pepper, chili powder, garlic powder, cumin, and onion powder create authentic Mexican flavors
Beef Broth: 14 oz can to keep the meat moist and flavorful
Salsa: Adds depth and tanginess to the filling
Corn Tortillas: 20 pieces, traditional choice for authentic taquitos
Oil: For achieving that perfect crispy exterior

Step-by-Step Instructions

Slow Cooker Method: Season roast and combine with spices, broth, and salsa. Cook on LOW for 7-8 hours until perfectly tender
Instant Pot Option: Cut roast into quarters, season, and pressure cook for 50 minutes with natural release
Meat Preparation: Shred the cooked meat and discard fat pieces
Tortilla Preparation: Warm tortillas on griddle until pliable (15-30 seconds per side)
Assembly: Place 2 tablespoons of meat mixture at one end and roll tightly, securing with toothpicks
Cooking Options:
- Frying: Heat oil and cook until golden brown
- Baking: 425°F for 15-20 minutes until crispy
Serving: Enjoy with guacamole, cheese, salsa, and sour cream

Cooking Methods

You can make these tasty taquitos two ways – fried or baked! The fried version gives you that classic crispy shell that crackles when you bite into it.

If you want a lighter option, baking works great too. The meat can be prepared in either a slow cooker or Instant Pot, making this recipe super flexible for your schedule. The slow cooker method lets the flavors develop over 7-8 hours, while the Instant Pot gets it done in about an hour.

Make-Ahead Tips

The shredded beef filling can be made up to 3 days ahead and stored in the fridge. This makes assembly much quicker when you’re ready to eat! You can also roll the taquitos and store them uncooked in the fridge for up to 24 hours – just cover them well with plastic wrap. When ready to serve, fry or bake them fresh for the crispiest results.

Serving Ideas

Turn these taquitos into a fun Mexican feast! Set up a toppings bar with the suggested guacamole, salsa, sour cream, and shredded cheese. Add some lime wedges, chopped cilantro, and pickled jalapeños for extra zip.

These make great appetizers for a party, or pair them with Mexican rice and refried beans for a complete meal. For a fresh touch, serve with shredded lettuce and diced tomatoes on the side.

Easy Substitutions

No beef chuck roast? Try using brisket or flank steak instead. You can swap the beef broth for chicken broth in a pinch. If corn tortillas aren’t your thing, flour tortillas work too – they’ll give you a different texture but still taste great.

For a spicier kick, use hot salsa instead of mild, or add a chopped chipotle pepper with some adobo sauce to the meat while it cooks.