Taquitos are one of those snacks I can eat far more of than I intend to. These braised beef taquitos are straightforward to make and work great when prepared in large batches. The recipe also includes a creamy avocado crema and fresh pico de gallo to serve alongside.
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How to prepare tortillas?
Corn vs flour tortillas for braised beef taquitos
Traditionally, corn tortillas are used, but flour tortillas work well too. The most common problem with corn tortillas is that they crack while rolling. That usually happens because the tortillas are too firm. Warming them first makes them pliable and much easier to roll.
How to warm up corn tortillas
- Wrap 4 corn tortillas in a damp paper towel
- Microwave for 30 seconds
After microwaving, the tortillas should be soft and flexible, ready to roll without tearing.
Tips for rolling braised beef taquitos
- Start with less filling and add more as you get comfortable rolling.
- Roll each tortilla as tightly as possible without ripping it.
- Insert the toothpick close to the edge to help the taquito stay closed while frying or baking.
What cut of meat is the best?
Any braising cut works well here. I used beef chuck because it’s affordable and becomes tender when cooked slowly. Short ribs are another excellent option but are typically pricier.
Spices in braised beef taquitos
Seasoning is flexible and should match your taste. I kept the braise simple: onions, beef stock, and dried spices — chili powder, garlic powder, and onion powder. You can add fresh garlic, thyme, rosemary, or bay leaves if you prefer more aromatics.
Braised Beef Taquitos
Ingredients
Taquito assembly
- 15 corn tortillas (6 inch)
- damp paper towel
- 15 toothpicks
- 1 cup shredded mozzarella
- ½ yellow onion (diced)
Beef
- 1.5 lbs chuck roast
- 1 yellow onion (sliced)
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tsp black pepper
- 1 L beef stock
Avocado crema
- 1 large avocado
- 1 large handful cilantro
- ½ cup sour cream
- ½ lime (juiced)
- ½ tbsp garlic powder
- 1 tsp salt
- 1 tbsp water
Pico de gallo
- 1 tomato (diced)
- ½ yellow onion (diced)
- 1 tbsp olive oil
- 1 tsp salt
- black pepper
Instructions
Beef
- In a hot pan, sear the chuck roast with 1 tbsp oil for 2–3 minutes per side until browned.
- Transfer the meat to a pressure cooker. Add sliced onion, chili powder, garlic powder, onion powder, salt, pepper, and enough beef stock to cover the meat.
- Pressure cook for about 45 minutes, or until the meat is fork-tender and easily shreds.
- Let the meat cool slightly, then shred with forks or your hands.
Avocado crema
- While the beef cooks, prepare the avocado crema.
- Combine avocado, cilantro, sour cream, lime juice, garlic powder, salt, and water in a blender and blend until smooth. If needed, add small amounts of water to reach desired consistency.
Pico de gallo
- Prepare pico de gallo while the beef finishes cooking.
- Dice the tomato and onion. Combine with olive oil, salt, and pepper. Mix and adjust seasoning to taste.
Taquitos assembly & cook
- Wrap 4 corn tortillas in a damp paper towel and microwave for 30 seconds to soften. (Skip this if using flour tortillas.)
- Add about 2 tbsp shredded beef to one side of each tortilla, top with a little mozzarella and diced onion.
- Roll the tortilla tightly and secure with a toothpick. Repeat for the remaining tortillas.
- To cook: fry in a shallow layer of oil at 350°F (175°C) for 3–5 minutes until golden and crisp, or brush with oil and bake at 400°F (200°C) for 15–20 minutes.
- Serve topped with avocado crema and pico de gallo.
Additional Info
If you enjoyed this recipe, try another taco recipe:
Birria tacos