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Taquitos

Taquitos Recipe
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Ditch the deep fryer! These easy baked beef taquitos are packed with a savory, cheesy filling and baked to crispy perfection. They’re the perfect weeknight dinner or party appetizer that everyone will devour.

Ingredients

Scale

For the Beef Filling:

  • 1 tbsp olive oil
  • ½ cup onion, finely minced
  • 2 cups cooked Mexican shredded beef
  • 1 (4-ounce) can green chiles, undrained
  • Salt, to taste
  • 2 cups shredded Monterey Jack cheese

For Assembly:

  • 20 soft corn tortillas
  • Oil cooking spray

Instructions

  1. Make the Filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2 minutes until soft. Stir in the shredded beef, the entire can of green chiles (with liquid), and a pinch of salt. Cook, stirring occasionally, until most of the liquid has evaporated, about 7-10 minutes.
  2. Add Cheese: Remove the skillet from the heat and let it cool for a few minutes. Stir in the shredded cheese until combined.
  3. Prep for Baking: Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and spray it generously with cooking oil.
  4. Warm Tortillas: Arrange 12 tortillas in a single layer on the prepared baking sheet. Lightly spray their tops with oil. Bake for just 4 minutes to make them soft and pliable. Once out, stack them to trap the steam and keep them from cracking.
  5. Assemble & Roll: Spoon about two tablespoons of the beef mixture in a line across a warm tortilla. Roll it up as tightly as you can and place it seam-side down on the baking sheet. Repeat with the remaining warmed tortillas.
  6. Bake to Perfection: Lightly spray the tops of the rolled taquitos with oil. Bake for 15 minutes. Carefully flip each taquito, then return to the oven and bake for another 10 minutes, or until they are golden brown and crispy. Repeat the warming and rolling process for the remaining 8 tortillas.

Notes

  • Serving Suggestions: These are amazing “loaded” with your favorite toppings! Try guacamole, salsa, sour cream, shredded lettuce, and a sprinkle of cotija cheese. They pair perfectly with a side of cilantro-lime rice and beans.
  • Tips & Tricks: The 4-minute pre-bake for the corn tortillas is the secret to preventing them from cracking when you roll them. Don’t skip it! Feel free to swap the beef for shredded chicken or pulled pork.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let them cool completely, then freeze on a baking sheet before transferring to a freezer bag for up to 3 months. For the best taste and crunch, reheat in an oven or air fryer at 375°F (190°C) until hot and crispy.

Find it online: https://sabormexicana.com/taquitos-recipe/