Filled with a moist and flavorful beef machaca and fried until golden and crisp, Beef Taquitos make a delicious lunch meal, appetizer or any time of the day snack. Good thing it’s easy to freeze up a big batch for future cravings.
I love Mexican food and the good amount of Mexican dishes on the blog are a clear testament to that. If you’re in the mood for the big, bold flavors of this cuisine, you might want to check out the salsas, homemade corn tortillas, fajitas, caldo de res, camarones a la diabla, pollo asado, chicken posole, coctel de camarones or nopales con huevos recipes I’ve shared here so far.
Now, if you ask me, beef taquitos served up with guacamole and sour cream sounds just about right for dinner tonight 🙂
Beef taquitos are a favorite in our house and one we always have a good stock of pre-prepared in the freezer. When I have a free time (or energy) to spare, I good a good part of an afternoon to make a double batch of beef machaca. This savory dish made of chuck roast simmered in tomatoes and spices is amazing with sides of rice and beans for dinner but also makes the best taquito filling in my opinion.
After the roast has slow-cooked to tenderness and cooled enough to touch, I shred the meat and roll out a few dozens of beef taquitos. I then arrange the taquitos in a single layer and an inch or so apart on a parchment-lined baking sheet and pop them in the freezer to firm up. Once frozen, I transfer them into resealable storage bags to store in the freezer for quick dinner meals or any time of the day cravings.
I like to fry my taquitos because I think it brings out the best texture and taste. If you prefer to bake instead, arrange the tortilla logs in a single layer on a baking sheet. Lightly brush with olive oil, sprinkle with salt, and bake in a 425 F oven for about 15 to 20 minutes or until lightly browned and crunchy.
- 8 corn tortillas
- 2 cups beef machaca, shredded
- 1 medium onion, halved
- 1 pound boneless chuck roast, cut into chunks
- 1 cup water
- 5 to 6 peppercorns
- salt to taste
- 1 poblano chili pepper
- 1 tablespoon oil
- 2 garlic cloves, peeled and minced
- 2 small tomatoes, peeled and chopped
- ¼ teaspoon ground cumin
- pepper to taste
- In a skillet over medium heat, warm tortillas for about 10 seconds on each side or until slightly softened (to prevent from cracking during rolling). Alternatively, place tortillas on a plate and cover with a damp paper towel. Microwave for about 30 seconds or until warm and pliable.
- Lay tortilla on a flat surface. Spoon about ¼ cup of shredded beef mixture on center of tortilla. Roll tightly into logs and secure with toothpicks.
- In a skillet over medium heat, heat about 2 inches deep of oil. Add taquitos and cook, turning once or twice, for about 3 to 5 minutes or until golden and crisp. Remove from pan and drain on paper towels. Serve hot with guacamole, salsa or sour cream.
- With a knife, peel and chop half of the onion. Set aside
- In a large pot, place roast, water, peppercorns, the remaining half onion and salt to taste. Bring to a boil, skimming scum that accumulates on top. Lower heat, cover, and simmer for about 1-1/2 to 2 hours or until very tender.
- On stove top with medium flame, place chili pepper and roast, turning occasionally on sides, until skin is charred. Remove from flame and allow to cool to touch. Under cold, running water, peel skin and cut into strips. Set aside.
- Drain meat from broth, reserving about ½ cup of liquid.
- In a skillet over medium heat, heat oil. Add chopped onions and garlic and cook until limp and aromatic. Add chili pepper and tomatoes and cook for about 2 to 3 minutes or until tomatoes are softened.
- Add meat, cumin and salt and pepper to taste. Stir in reserved broth and continue to cook until meat is heated through. Remove from heat and allow meat to cool. Using two forks, shred meat.