Best Shredded Beef Taquito Recipe

Crispy on the outside and filled with tender, flavorful shredded beef, these taquitos are the ultimate crowd-pleaser. Perfect as a snack, appetizer, or meal, these taquitos are easy to make and absolutely delicious.

Imagine biting into a crispy tortilla shell packed with juicy, seasoned shredded beef. These taquitos are versatile and pair beautifully with your favorite dips like guacamole, salsa, or sour cream. They’re also a breeze to prep, bake, or fry for an unforgettable treat.

Tools to Use

Slow cooker or pressure cooker
Large skillet
Mixing bowl
Baking sheet (if baking)
Parchment paper
Tongs (if frying)

Ingredients

For the Shredded Beef:

2 lbs beef chuck roast
1 tablespoon olive oil
1 cup beef broth
1 small onion, diced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
Salt and pepper, to taste

For the Taquitos:

12–15 small corn tortillas
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Oil for frying (if frying)

Optional Garnishes and Dips:

Guacamole
Sour cream
Salsa
Chopped cilantro

Instructions

1. Prepare the Shredded Beef:

Slow Cooker Method:
- Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned.
- Transfer the beef to the slow cooker. Add beef broth, diced onion, garlic, chili powder, cumin, smoked paprika, and oregano.
- Cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreds easily with a fork.
Pressure Cooker Method:
- Follow the same searing steps. Add all ingredients to the pressure cooker. Cook on high pressure for 60 minutes, followed by a natural release.

2. Shred the Beef:

Remove the beef from the cooking liquid and shred it using two forks. Optional: Mix in some of the cooking liquid for extra flavor.

3. Assemble the Taquitos:

Preheat the oven to 400°F (200°C) if baking.
Warm the corn tortillas in the microwave for 20–30 seconds to make them pliable.
Place a small amount of shredded beef and cheese along the center of each tortilla. Roll tightly and secure with a toothpick if needed.

4. Cook the Taquitos:

Baking Method:
- Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Brush lightly with oil.
- Bake for 15–20 minutes, or until golden and crispy.
Frying Method:
- Heat 1–2 inches of oil in a skillet over medium heat. Fry the taquitos in batches, seam-side down, until golden and crispy, about 2–3 minutes per side. Drain on paper towels.

5. Serve:

Arrange the taquitos on a platter and garnish with cilantro. Serve with guacamole, sour cream, and salsa for dipping.

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Best Shredded Beef Taquito Recipe

Equipment

Slow cooker or pressure cooker
Large skillet
Mixing bowl
Baking sheet (if baking)
Parchment paper
Tongs (if frying)

Ingredients

For the Shredded Beef:
2 lbs beef chuck roast
1 tablespoon olive oil
1 cup beef broth
1 small onion diced
2 garlic cloves minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
Salt and pepper to taste
For the Taquitos:
12 –15 small corn tortillas
1 cup shredded cheese cheddar, Monterey Jack, or a blend
Oil for frying if frying
Optional Garnishes and Dips:
Guacamole
Sour cream
Salsa
Chopped cilantro

Instructions

Prepare the Shredded Beef:
Slow Cooker Method:
Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned.
Transfer the beef to the slow cooker. Add beef broth, diced onion, garlic, chili powder, cumin, smoked paprika, and oregano.
Cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreds easily with a fork.
Pressure Cooker Method:
Follow the same searing steps. Add all ingredients to the pressure cooker. Cook on high pressure for 60 minutes, followed by a natural release.
Shred the Beef:
Remove the beef from the cooking liquid and shred it using two forks. Optional: Mix in some of the cooking liquid for extra flavor.
Assemble the Taquitos:
Preheat the oven to 400°F (200°C) if baking.
Warm the corn tortillas in the microwave for 20–30 seconds to make them pliable.
Place a small amount of shredded beef and cheese along the center of each tortilla. Roll tightly and secure with a toothpick if needed.
Cook the Taquitos:
Baking Method:
Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Brush lightly with oil.
Bake for 15–20 minutes, or until golden and crispy.
Frying Method:
Heat 1–2 inches of oil in a skillet over medium heat. Fry the taquitos in batches, seam-side down, until golden and crispy, about 2–3 minutes per side. Drain on paper towels.
Serve:
Arrange the taquitos on a platter and garnish with cilantro. Serve with guacamole, sour cream, and salsa for dipping.

Tips for Cooking

Keep Tortillas Pliable: Warm the tortillas before rolling to prevent cracking.
Make Ahead: Prep the shredded beef ahead of time and store it in the fridge for up to 3 days or freeze for longer storage.
Reheating: Reheat baked taquitos in the oven to maintain their crispiness.

Why You Should Try This Recipe

These shredded beef taquitos are bursting with bold flavors and are incredibly satisfying. Whether baked or fried, they’re crispy, savory, and easy to customize. Perfect for game days, parties, or quick dinners, this recipe is a guaranteed hit.

Once you try these Shredded Beef Taquitos, you’ll see why they’re a favorite. Make a batch today and enjoy the perfect combination of crispy tortillas and tender, flavorful beef. Happy cooking!