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Shredded Beef Taquitos

Shredded beef taquitos with crispy golden fried rolls and a tender, cheesy filling. These Mexican-style taquitos are fried at 350°F until crisp, then served warm with cool sour cream and salsa.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Main
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Shredded beef taquitos
  • 2 cup shredded beef
  • count small flour tortillas 12 tortillas
  • 1 cup shredded cheddar cheese
  • 0.5 cup diced onion
  • 0.25 cup cilantro, chopped
  • 2 tbsp salsa for the filling
  • 2 cup vegetable oil for frying
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • count sour cream for serving for serving
  • count salsa for serving for serving

Equipment

  • 1 Dutch oven

Method
 

Make the beef filling
  1. Combine the shredded beef, diced onion, chopped cilantro, 2 tablespoons salsa, salt, and pepper in a bowl and mix until evenly coated, with no dry pockets visible.
  2. Set the filling aside while you prepare the tortillas so it stays workable for rolling.
Roll the taquitos
  1. Lay the small flour tortillas flat on a clean surface and place about 2 tablespoons of the beef mixture in the center of each tortilla.
  2. Top each filling portion with some shredded cheddar cheese so it melts inside the roll.
  3. Roll the tortillas tightly into cylinders and secure with a toothpick if needed so the seam holds during frying.
Fry
  1. Pour vegetable oil into a Dutch oven and heat to 350°F so the oil reaches a steady temperature before frying.
  2. Fry the taquitos in batches at 350°F for about 2 minutes per side, until they’re golden and crispy with visibly browned edges.
  3. Drain the fried taquitos on paper towels until they look less glossy and the surface crisps further.
Serve
  1. Serve the taquitos warm with sour cream and additional salsa on the side so you can control the creaminess and heat.

Notes

For the crispiest texture, keep the oil at a steady 350°F and avoid overcrowding the pot so the temperature doesn’t drop. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or air fryer until crisp (freezing taquitos is not recommended for best texture). For a dairy-reduced option, use a lower-lactose or reduced-fat cheddar-style cheese in the filling.