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WATCH HOW TO MAKE HOMEMADE TAQUITOS
TAQUITO RECIPE INGREDIENTS
This homemade taquito recipe elevates pantry staples to new heights! Let’s take a closer look at what you’ll need to make this recipe (full recipe measurements in the recipe card at the bottom of the post):
CHEESE
I wouldn’t swap out the sharp cheddar as it adds tons of flavor, but you can swap the Monterrey Jack for:
Pepper Jack: a derivative of Monterey Jack, flavored with sweet peppers, rosemary, garlic, habanero chilies and jalapeños – yum! Like Monterey Jack, it also melts well. Colby Jack: produced almost identically to Monterrey Jack but is seasoned with annatto (derived from seeds of the achiote tree) so its mild, slightly sweet and nutty. Oaxaca cheese: has a mellow, buttery flavor similar to Monterey but melts more easily with a mozzarella-like texture. Asadero: is Oaxaca’s cousin that isn’t quite as moist. It’s a mild, excellent melting cheese with a creamy-smooth, velvety texture.
PROTEIN
Taquitos are traditionally made with pulled beef or chicken, but don’t let that limit you! You can use any type of protein you like when it comes to this taquitos recipe. Here are some of my favorite Mexican proteins to try:
BEEF
Beef Barbacoa (Crockpot): Crazy juicy beef slow cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce. Barbacoa Beef is known for its intense flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice. Beef Birria: This viral beef boasts an explosion of complex earthy, smoky, savory, slightly spicy, juicy, addictiveness in each and every saucy bite. The beef is stewed until fall apart juicy tender in a from scratch adobo sauce made from chilies, onions, garlic, tomatoes and toasted spices including peppercorns, cumin seeds, coriander seeds, cloves, bay leaves and cinnamon. Taco meat: It’s packed with flavor from browning the meat with sautéed onions, garlic and homemade taco seasoning, then combined with refried beans and salsa – the filling becomes hearty yet creamy all at the same time – pure savory comfort food at its most addicting.
CHICKEN
Shredded Mexican Chicken (Crockpot): This is one of my most popular recipes! Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken that’s dripping with flavor and SO tender. Honey Lime Salsa Verde Chicken (Crockpot): This is another all-time reader’s favorite. It’s bright, tangy, zesty with just the right amount of kick all balanced by a hint of honey. Chicken Adobado: Use the chicken portion of my Chicken Birria Tacos. The chicken is braised with homemade adobo sauce made with dried chilies, onions, garlic, tomatoes and toasted spices for complex, rich flavor that is out of this world. Quick Mexican Chicken: This shortcut Mexican chicken is done in 10 minutes! It seasons rotisserie chicken with robust spices, fire roasted tomatoes, tomato paste and green chilies. Chicken Tinga: This option is also super quick and easy made with shredded rotisserie chicken tossed in a saucy, smoky, spicy tomato chipotle sauce. Quick Ground Turkey (from my tacos): It’s quick, easy, healthy and packed with flavor – you won’t even miss the beef with my secret ingredient!
PORK
Carnitas (Crockpot): Juicy pork smothered in a dynamic fiesta spice rub then slow cooked with orange juice and lime juice all finished in the oven to create glorious caramelized crispy burnt ends. Chipotle Sweet Pulled Pork: A Café Rio Copycat that’s juicy, tender, melt-in-your-mouth with the perfect balance of saucy sweet heat. Salsa Verde Pork (Crockpot): This recipe is inspired by the aforementioned chicken but in a juicier pork version. It is tangy, flavorful with just the right amount of kick all balanced by a hint of honey.
VEGETARIAN ALTERNATIVES:
Tofu: Use extra firm tofu that is well drained; you will need 3 cups. To drain tofu, place it in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes then sauté with the taco seasonings while crumbling. You can add a little enchilada sauce or salsa for moisture. Veggies: Use 3 cups of any combo of your favorite veggies such as cooked sweet potatoes, black beans, zucchini and/or corn. Sauté them with taco seasonings. You can add a little enchilada sauce or salsa for moisture. Beans: Mix black beans or chickpeas with any of your favorite cooked veggies to equal 3 cups.
HOW TO MAKE Taquito Filling
Please note the following instructions are for cooking the beef in the crockpot, but I’ve also includes instructions for how to cook the beef in the oven and Instant Pot in the notes of the recipe.
STEP 1: SEASON THE BEEF
Whisk together seasonings: You’ll combine all of the seasonings except the oregano to create the spice rub. Instead, the oregano is added to the slow cooker or Dutch oven with the salsa because the delicate herb can burn over the high heat of searing. Cut the beef into 7 or 8 pieces: You want the pieces about 3-inches thick. I cut the beef along the seams of fat. The smaller chunks of beef cook more quickly, and more importantly, they are more flavorful because 1) more sides of the beef will be seared resulting in the caramelizing Maillard reaction and 2) the chili salsa sauce will penetrate deeper into the beef as it cooks. Spice rub the beef: Pat the beef dry with paper towels to ensure the seasonings stick. Season all sides of the pieces with the spice rub. There is a lot of seasonings so be as liberal as you can. Save any leftover seasonings (including seasonings that fall off the beef) and add them to the pot with the beef broth.
STEP 2: SEAR THE BEEF
Sear the beef in batches: Sear every piece of beef on all sides until deeply golden to develop flavor and to seal in the juices. You can use tongs or two forks to rotate your pieces. Transfer the seared roast to a 6-quart crockpot or large Dutch oven.
STEP 3: Combine INGREDIENTs
(Instructions for oven, stovetop and Instant Pot in the notes of the post.)
Add ingredients: Add beef broth, beef bouillon, salsa, green chilies, tomato paste, lime juice, brown sugar liquid smoke and any leftover seasonings. Give them a stir. Stir the ingredients together on top of the beef but don’t worry too much about evenly combining, because they’ll become one with the sauce as the beef cooks and shrinks.
STEP 4: COOK BEEF
Cover and cook: Cook on low for 8-10 hours or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork. I suggest checking your beef on the earlier end of the cooking spectrum but don’t be alarmed if it takes another two hours. How do I know when the shredded beef is done? There are many factors when it comes to cooking times – the size and thickness of the beef, the shape/size of your crockpot and your actual slow cooker (they all cook differently!). If your beef is not tender, then cook on, it just needs more time – even 30 minutes can make the difference between okay beef and melt-in-your-mouth beef. Your beef is done when it falls apart with the tug of two forks.
STEP 5: SHRED AND SOAK BEEF
Shred beef: You may shred the beef directly in the slow cooker or I find it easier to transfer to a rimmed plate or bowl to remove excess fat. Soak beef: Add the shredded beef back to the slow cooker to cook on low for another 20 minutes. The beef is now thin enough to soak up even more flavor in every nook and cranny. This is when the magic really happens and your beef emerges buttery tender and exploding with flavor. This shredding and soaking trick will change your culinary life. I do it with EVERY shredded beef or chicken I cook.
HOW TO Roll TAQUITOS
Step 1: Warm tortillas
Wrap a stack of 6 tortillas in a damp paper towel and heat them in the microwave for 30 seconds until warm and pliable. Repeat with a second batch once the tortillas are rolled.
Step 2: Assemble Taquitos
Working with one tortilla at a time (keep other tortillas covered/warmed) spoon about 3 tablespoons beef onto the bottom third of each tortilla. Press the beef into a tight line and top with 2 tablespoons cheese. Tightly roll up tortillas and secure by threading a toothpick lengthwise along the seam.
HOW TO SERVE HOMEMADE TAQUITOS
The most traditional taquito toppings include shredded iceberg lettuce, pico de gallo, guacamole, sour cream, salsa, queso fresco or cotija. The fun thing about homemade taquitos, however, is everyone gets to customize their toppings for their own perfect explosion of fresh, tangy, crunchy, and creamy. You can go as simple as just sour cream or my favorite to serve with taquitos is chipotle sauce. Here are some ideas to choose from:
Chipotle Sauce: A drizzle of explosively flavorful, creamy, spicy, smoky, and zesty chipotle sauce will elevate your taquitos to next level! The sauce is made with chipotle peppers in adobo, cilantro, garlic, lime juice, ground cumin, smoked paprika, sour cream and mayonnaise (or sub-Greek yogurt). Sour cream, Greek yogurt or Mexican crema: These are all great options in addition to or if you skip the chipotle sauce. Their refreshing, bright, silky creaminess compliment and cut through the crunchy, cheesy richness. You can also spice up your sour cream with salsa verde, cayenne pepper, hot sauce or chipotle pepper. Guacamole: Lusciously creamy, tangy, salty and fresh. guacamole is a must with taquitos! You have three options when it comes to guacamole: 1) go simple by picking up store-bought in the deli section; 2) mash avocados with lime juice, garlic powder, onion powder, salt and pepper or 3) go all out with my favorite guacamole recipe made with avocados, lime juice, cilantro, jalapenos, red onions, and juicy tomatoes. Pico de gallo: This is fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de gallo recipe or store bought. You can make the salsa ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving. Cilantro: If you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead for a fresh, zesty flair. Salsa: Go with traditional restaurant style salsa, or salsa verde or chunky salsas with varying textures and flavors like my black bean corn salsa, avocado corn salsa, charred corn salsa, pineapple salsa, or mango salsa– all SO good! Jalapenos: Fresh jalapenos or pickled jalapenos for their fabulous pickled tang are both great options. I particularly love these sweet and spicy pickled jalapeños from Trader Joes. They are similar to candied jalapenos but a little less sweet AKA perfection. Cotija cheese: Consider a layer of Cotija for a salty finish. Cotija is known as “Mexican Parmesan” because it is wonderfully salty, hard, and crumbly. It is traditionally found with the specialty cheeses and should be readily available. You may also use queso fresco. Hot Sauce: Pass around the hot sauce for an easy, delicious way to customize heat.
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