Ingredients
Equipment
Method
Make the beef filling
- In a mixing bowl, combine the shredded beef, diced onion, chopped cilantro, salsa, salt, and pepper until evenly mixed.
- Taste the mixture and adjust salt and pepper as needed so the filling is well seasoned.
Assemble the taquitos
- Lay the small flour tortillas flat and spoon about 2 tablespoons of the beef mixture into the center of each tortilla.
- Top each tortilla with a little shredded cheddar cheese placed over the beef filling.
- Roll each tortilla tightly into a log and secure with a toothpick if needed so it holds its shape during frying.
Fry until crispy
- Heat the vegetable oil in a Dutch oven to 350°F over medium-high heat.
- Fry the taquitos in batches at 350°F, cooking about 2 minutes per side until golden and crispy.
- Transfer the fried taquitos to paper towels to drain and let excess oil soak off.
Serve
- Serve the taquitos warm with sour cream and additional salsa on the side.
Notes
For the crispiest texture, keep the oil steady at 350°F and don’t overcrowd the pot—frying in batches prevents soggy rolls. Store leftovers covered in the fridge up to 3 days; reheat in a hot oven or air-fryer until crisp. Freezing: not recommended for best texture, but you can freeze un-fried assembled taquitos wrapped tightly for up to 1 month and fry from frozen, adding a few extra minutes. For a lower-fat option, bake in a single layer on a sheet pan sprayed with oil instead of frying, though the crunch will be less pronounced.