Prep Time: 20 minutes
Cook Time: 3 hours (or 45 minutes in a pressure cooker)
Frying Time: 10 minutes
Total Time: 3 hours 30 minutes
Servings: 6 (18–20 taquitos)

Ingredients

For the Shredded Beef

2½ lbs beef chuck roast

1 tbsp vegetable oil

1 medium white onion, sliced

5 garlic cloves

2 Roma tomatoes

2 dried guajillo chiles

1 dried ancho chile

2 cups beef broth

2 bay leaves

1 tsp cumin

1 tsp Mexican oregano

1 tsp paprika

½ tsp black pepper

Salt to taste

For the Taquitos

18–20 corn tortillas

Vegetable oil for frying

Guacamole

3 ripe avocados

¼ cup chopped cilantro

¼ cup finely diced onion

1 jalapeño, minced

Juice of 2 limes

Salt to taste

Pico de Gallo

4 Roma tomatoes, diced

½ white onion, diced

¼ cup cilantro

1 jalapeño

Juice of 1 lime

Salt

Lettuce

2 cups shredded iceberg lettuce

Crema

Mexican crema or sour cream

Salsa Roja

4 Roma tomatoes

3 dried guajillo chiles

2 garlic cloves

¼ onion

Salt

Blend until smooth.

Salsa Verde

8 tomatillos

2 jalapeños

¼ onion

2 garlic cloves

Cilantro

Salt

Blend until smooth.

Instructions

Step 1 – Cook the Beef

Season the chuck roast with salt and pepper.

Sear in hot oil until browned on every side.

Add:

onion

garlic

tomatoes

dried chiles

beef broth

bay leaves

cumin

oregano

paprika

Cover.

Simmer for 3 hours until the meat falls apart.

Remove the beef.

Shred with two forks.

Reduce the cooking liquid until slightly thick.

Mix a few spoonfuls back into the shredded beef.

Step 2 – Warm the Tortillas

Heat tortillas on a skillet for about 20 seconds each.

Keep wrapped in a towel so they stay soft.

Step 3 – Fill

Place about 2 tablespoons shredded beef inside each tortilla.

Roll tightly.

Secure with toothpicks if necessary.

Step 4 – Fry

Heat vegetable oil to 350°F (175°C).

Fry the taquitos 3–4 minutes until deep golden and crispy.

Drain on paper towels.

Step 5 – Prepare the Guacamole

Mash avocados.

Mix in:

cilantro

onion

jalapeño

lime juice

salt

Keep chunky.

Step 6 – Assemble

Serve the crispy taquitos with:

Fresh guacamole

Shredded lettuce

Pico de gallo

Mexican crema

Salsa roja

Salsa verde

Serve With

Mexican rice

Refried beans

Charro beans

Pickled jalapeños

Fresh lime wedges

Ice-cold Mexican soda

Tips

Beef chuck roast gives the juiciest, most authentic filling.

Warm tortillas before rolling to prevent cracking.

Fry in small batches so the oil temperature stays consistent.

Let the taquitos rest for 2–3 minutes after frying to stay crispy.

For restaurant-quality flavor, spoon a little of the reduced braising juices into the shredded beef before rolling.

These taquitos freeze well before frying—simply thaw slightly and fry until golden when ready to serve.