Five beef taquitos fanned out on a plate topped with guacamole, sour cream and salsa. They can be baked or fried and are sure to be your new favorite recipe! My love for good, authentic Mexican taquitos is not a secret, and I’ve shared all of my tried and tested recipes with you all! We are surrounded by so much amazing, authentic Mexican food here in Arizona that it has become it’s own food group in my diet!
They are authentically served with guacamole and melted cheese on top, sometimes finely chopped lettuce and a drizzle of sour cream as well. And don’t forget a side of hot sauce or salsa! How to make taquitos: Cook the Meat. You can cook the meat in a slow cooker or instant pot. I like beef taquitos best, but you could also fill them with shredded chicken, or pork, instead of beef.
For Slow Cooker taquitos: Season the roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily. A roast in a slow cooker with seasonings on top next to the cooked and shredded roast in the slow cooker. For Instant pot taquitos: Season the roast with salt and pepper. Cut it into four large pieces and place in the Instant Pot. Pieces of a roast in an instant pot next to another photo of the instant pot with cooked and shredded beef.
Remove the meat to a plate and shred with forks. Discard any large pieces of fat. Return to the pot to keep warm. Warm the tortillas: Heat a non-stick griddle over medium high heat. 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable. Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up.
Use half of a toothpick to secure it. Place them on a paper towel lined plate. A skillet with taquitos frying in oil. Preheat oven to 425 degrees F.
Spray the tops of the tortillas with cooking spray or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy. A stack of homemade taquitos on a white plate. Serve with guacamole, shredded cheese, salsa and sour cream. The toppings are the best part, and an easy way to make the plate look beautiful! Close-up photo of taquitos on a plate, topped with guacamole, cheese, sour cream and salsa. To Freeze Taquitos: Allow them to cool completely , then store them in a freezer-safe container for up to 3 months.
Reheat in a hot skillet, lightly greased with cooking spray to help crisp the shells again. 925 1 12 1zm0 2a9 9 0 100 18 9 9 0 000-18zm0 3a1 1 0 01. For the Slow Cooker: Season roast with salt and pepper. Remove roast to a plate and shred the meat. For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot.