Beef Taquitos
Crispy rolled tortillas filled with slow-simmered shredded beef and melted cheddar — perfect for parties or a weeknight treat.
These beef taquitos are all about texture: slow-simmered shredded beef for deep flavour, rolled tight and fried until gloriously crisp. They’re brilliant for a crowd, easily doubled and infinitely dunkable.
They take a little time on the hob for the beef, but most of that is hands-off simmering. Finish with a squeeze of lime and a scatter of coriander for that bright, addictive finish.
Ingredients
- 600 g beef chuck
- 50 ml vegetable oil — for browning and frying; you will not need more than 50–60ml but keep extra to top up between batches if necessary
- 16 small corn tortillas — about 12–15cm each
- 1 brown onion — finely chopped
- 3 garlic cloves — finely chopped or crushed
- 10 ml ground cumin
- 5 ml smoked paprika
- 5 ml dried oregano
- 15 g tomato purée — about 1 tbsp
- 300 ml beef stock — use hot stock
- 5 ml salt
- 5 ml black pepper — freshly ground
- 100 g mature cheddar — grated
- 15 g fresh coriander — roughly chopped, for garnish
- 1 lime — cut into wedges for serving
Equipment
- large saucepan with lid
- frying pan
- baking tray
- wire rack
- tongs
Instructions
Pat the beef chuck dry and season with half the salt and half the black pepper. Heat 1 tbsp vegetable oil in a large saucepan over a medium–high hob. Add the beef in a single layer and brown all over — do this in batches if needed so the meat sears rather than steams.
Reduce the heat to medium, add the brown onion and garlic and cook until softened, about 5 minutes. Stir in the ground cumin, smoked paprika and dried oregano for 1 minute, then add the tomato purée and cook for 1 minute more.
Return all the beef to the pan, pour in the hot beef stock, scrape any brown bits from the base, bring to a gentle simmer, cover with a lid slightly ajar and simmer very gently until the beef is tender and easily pulls apart with forks.
Remove the beef from the pan to a board and shred with two forks. Skim any excess fat from the cooking liquid, then return the shredded beef to the pan to simmer uncovered for 5 minutes to thicken and concentrate the flavours. Taste and adjust seasoning with the remaining salt and pepper.
Grate the mature cheddar, then warm the small corn tortillas on a dry frying pan over a medium hob for about 20–30 seconds each side until pliable. Keep them wrapped in a clean tea towel or kitchen paper to stop them drying out.
Divide the shredded beef between the warm tortillas (about 2 tbsp per tortilla) and sprinkle with grated cheddar. Roll each tortilla tightly and place seam-side down on a plate or tray as you work.
Chill the rolled taquitos in the fridge for 15 minutes to firm up. This makes them far easier to fry and helps them hold their shape.
Heat about 2–3 tbsp vegetable oil in a large frying pan over a medium–high hob. When the oil is hot (a small piece of tortilla sizzles immediately), fry the taquitos in batches, turning occasionally, until evenly golden and crisp — about 2–3 minutes per side. Drain on kitchen paper.
Arrange the taquitos on a board or platter, squeeze over lime and scatter with fresh coriander. Serve immediately while crisp.
Tips
- Brown the beef well — the caramelised bits are where the flavour lives. Don’t skip this even if you’re in a hurry.
- Keep warmed tortillas wrapped in a cloth or kitchen paper to stop them drying; brittle tortillas will crack when you roll them.
- Chill the rolled taquitos briefly before frying — firm rolls seal better and stay closed while cooking.
- If you prefer a lighter version, arrange on a baking tray and bake at 200°C fan/220°C conventional for 12–15 minutes turning once until crisp.
- Leftovers reheat best in a hot oven or air fryer to restore the crispness, not in the microwave.
Substitutions
small corn tortillas → small flour tortillas, same quantity
Stays closebeef chuck → leftover roast beef or shredded rotisserie chicken, same quantity by weight
Stays closemature cheddar → Monterey Jack or mozzarella, same quantity
Stays closevegetable oil → sunflower oil or groundnut oil, same quantity
Stays close
Nutrition
Per serving · estimated
- 680
- Calories
- 45 g
- Protein
- 48 g
- Carbs
- 34 g
- Fat
- 6 g
- Fibre
- 5 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I bake the taquitos instead of frying?
Yes — place them seam-side down on a lined baking tray, brush lightly with oil and bake at 200°C fan/220°C conventional for 12–15 minutes, turning once, until crisp. They’ll be slightly less blistered than frying but still tasty.
How far ahead can I make them?
You can make the shredded beef up to 2 days ahead and store in the fridge. Roll the taquitos and chill for up to 24 hours before frying; fry just before serving for best texture.
Can I use flour tortillas?
Yes — flour tortillas work well and are less likely to crack when rolling. The flavour and texture will be a touch different but still delicious.
How do I stop the taquitos from opening while frying?
Roll tightly and place seam-side down on a tray to set; chilling for 15 minutes helps greatly. Fry seam-side down first for 1–2 minutes to seal before turning.
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