Shredded Beef Taquitos


Please, no more frozen taquitos =).  I love these taquitos!  Perfectly crisp on the outside with flavorful tender beef on the inside.  Yum!  I like to have several dipping options when I make them, the three I always serve these with are guacamole, sour cream and fresh salsa but I also love these dipped in cilantro lime ranch (you can fallow the links below for the fresh salsa recipe and cilantro lime ranch recipe).  When I make guacamole I keep it simple, I don’t like the chunks of onion in it so I always use powder.  I mash two ripe avocados with the juice of 1/2 a lime then add in 1/4 tsp onion powder and 1/4 tsp garlic powder then I season with salt and freshly ground black pepper, voila so simple.  If you like Mexican food you will love these taquitos!  Also, if you are looking to get two dinners worth out of the beef (like I do by making tacos one night then taquitos the next) you could always buy a 4 pound roast and double the remaining ingredients (I still only use one can beef broth though).

Shredded Beef Taquitos


Yield: 15


  • 1 recipe Shredded Beef Tacos (beef portion only)
  • 15 corn tortillas
  • Vegetable oil
  • Extra virgin olive oil (optional)
  • Toothpicks

Serve with optional

  • Salsa
  • Guacamole
  • Sour Cream
  • Cilantro lime ranch


  1. Cook shredded beef according to directions. Drain beef well, set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and flimsy (can't think of a better word =). Immediately remove tortillas to a plate in a stack and cover with a saucepan lid large enough to cover diameter of tortillas (this seals in moisture and helps them roll well without cracking). Repeat this step until all the tortillas have been cooked.
  2. Fill a non-stick sauce pan with mixture of a few tablespoons vegetable oil and a few tablespoons extra virgin olive oil, it should be a layer of oil about 1/2 inch high (this is where the extra virgin olive oil is optional, you can use all vegetable oil, I just prefer both for flavor and health benefits). Heat oil over medium heat.
  3. Remove one tortilla at a time, place about 1/4 cup shredded beef on tortilla in a line down the center of the tortilla. Roll the tortilla snugly then insert a toothpick through the center so ends of tortillas stay in place. Using metal tongs, gently place taquitos into hot oil (I usually fit 4 - 5 taquitos in at a time). Cook until lightly browned then remove toothpick, and using tongs, rotate taquito and cook opposite side until lightly browned. Using tongs, remove from oil to a paper towel covered plate. Add additional oil to pan as needed while cooking taquitos. Serve warm with salsa, sour cream, guacamole or cilantro lime ranch for dipping.


  • Amy: I love taquitos, and these look so easy (and delicious!). January 5, 2012 at 7:16pm Reply

  • Crunchy Creamy Sweet: Thank you for sharing those! We love taquitos so it would be great to make them at home! The cilantro lime ranch sounds yummy! January 6, 2012 at 9:31am Reply

  • Malcolm: These are really lovely. Thank you so much for sharing them! January 7, 2012 at 6:01pm Reply

  • These look tasty. Glad I stumbled upon your blog! I’ll be subscribing! Feel free to drop by sometime. I’m always wanting to make new foodie friends! Megs x January 7, 2012 at 11:51pm Reply

  • 25 Delicioso Recipes for Cinco de MayoCelebrating Family: […] Shredded Beef Taquitos (Pictured) Homemade Corn Tortillas Unfried Refried Beans (Pictured) Watermelon Agua Fresca  Organic Horchata (Pictured) Cheese Stuffed Jalapeno Chiles Guacamole Chipotle Style  Mojito Popsicles Homemade Salsa Homemade Flour Tortillas Homemade Taco Seasoning Mexican Rice (Pictured) Pozole Rojo Vegan Mexican Hot Chocolate Snickerdoodles Sopaipillas Margarita Lime Sherbert  Margaritas (20+ variations!) Easy Cheese Chicken Enchiladas Chicken Tortilla Soup Pork Tamales with Prickly Pear and Tequila Salsa (Pictured) Easy Mexicali Casserole Sopes Creamy Slow Cooker Chicken Taco Soup Quinoa Enchiladas Roasted Tomatillo Salsa (Pictured)  […] April 10, 2013 at 11:29pm Reply

  • Eva Mitton-Urban: Always looking for hot ‘n spicy appetizers – these look delicious – definitely a conversation starter. Excited to try these. April 29, 2013 at 6:01pm Reply

    • Jaclyn: I hope you love them! April 29, 2013 at 9:01pm Reply

  • Chloe: Can I bake this? January 20, 2015 at 11:14pm Reply

  • Kay: “Voila” is the correct way to spell the word you spelled as ” wallah”. It’s French. A big pet peeve is people using the word correctly without at least making sure they are actually spelling it even close to correctly February 21, 2016 at 9:51am Reply

    • Jaclyn: Thanks Kay, I am the worst at spelling! :) I need to get someone to read these posts over for me before I publish. February 22, 2016 at 7:18pm Reply

      • Brandy: Not everyone speaks French. Your post was great!!!! Thank you for your hard work! March 23, 2016 at 8:15am Reply

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