Beef Taquitos with a moist and flavorful beef machaca filling. Golden and crisp, they’re a delicious lunch meal, appetizer or any time of the day snack. And they freeze well, too, 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 with copious amounts of 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 anytime 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.
Beef Taquitos
Ingredients
- 24 corn tortillas
- 2 cups beef machaca, shredded
- canola oil
For the Beef Machaca
- 1 onion, peeled halved
- 1 pound boneless chuck roast, cut into chunks
- 1 cup water
- 1 teaspoon pepper corns
- salt to taste
- 1 poblano chili pepper
- 1 tablespoon oil
- 2 garlic cloves, peeled and minced
- 2 tomatoes, peeled and chopped
- 1/4 teaspoon ground cumin
- pepper to taste
Instructions
- 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 2 tablespoons of the 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.
For the Beef Machaca
- Chop half of the onion and Set aside
- In a large pot, place beef, 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 the 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 the skin and cut into strips. Set aside.
- Drain meat from broth, reserving about 1/2 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. Add reserved broth and continue to cook until meat is heated through and most of the liquid is absorbed.
- Remove from heat and allow meat to slightly cool. Using two forks, shred meat.
Nutrition
Oooh the kids would love these.
Thanks for sharing this recipe. I can always use a new one!
They sure will 🙂
Omg we look so yummy so yummy!! Must try your recipe
Thanks, Courtney.
The beef taquitos look so tasty! The pictures look so great too. I plan to make this meal for my family, thanks for sharing the recipe 🙂
You’re welcome, Glenda 🙂
Taquitos are my husband’s favorite! I will have to make him some of these!
I;m not a big fan of beef, but I guess this recipe is great and if I improvise a little I can make the same dish with chicken. SOunds fun.
Yes, chicken will be a great substitute 🙂
we have purchased them frozen and the kids loved them. How smart to make them fresh at home!
Homemade tastes so much better and costs a lot less 🙂
I love Mexican food too! Your taquitos look so delicious!
My children will surely like this one. They love tacos and they will be visiting me these weekends, I will prepare this.
This dish looks so mouth-watering. I want to try it for my hubby and my son, I hope they will like it!
I haven’t made anything like that. This is a must-try for me because m hubby loves tacos!
Yum, yum, yummy!! These look so good and looks easy to make. Thanks for sharing. Will have to try it this week.
I love taquitos because they’re so easy to make and you can pretty much add any ingredient that you like. Although I don’t eat beef, I’m sure I’ll find a good alternative for the meat in this recipe! It’s worth trying!
Shredded chicken will go great in this, too 🙂
We love taquitos and tend to buy the flash frozen kind, then just re-fry them. I’d love the chance to get my husband to make them from scratch. I’m sure the flavor would be incredible.
I like the frozen ones, too, especially when I am too lazy or don’t have time to make them myself but homemade is so much better, I hope you give this recipe a try. Worth the work 🙂
Great recipe! I haven’t tried to frying them before. I will have to try that next time. I think the fam would love it.
They get better texture with frying but you can bake them if you don’t want the extra calories 🙂
This sounds like an amazing dish. I’ve never had Beef Taquitos before but it’s time I changed that.