Crispy Beef Taquitos with Melted Cheese

Crispy Beef Taquitos with Melted Cheese are the ultimate comfort food for anyone craving a warm, crunchy, and cheesy bite. Each taquito features tender, slow-cooked shredded beef paired with melted Monterey Jack and sharp cheddar cheese, all wrapped in a soft tortilla that crisps to perfection.

What makes this recipe special is the combination of smoky, spiced beef and gooey cheese that delivers both flavor and texture in every bite. Whether you’re making them for family dinners, game nights, or festive gatherings, these taquitos offer a fun, hands-on experience and a restaurant-quality result at home.

Ingredients

For the Taquitos:

• 3 cups shredded Mexican-style beef (see beef recipe below)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 16 corn tortillas (5–6 inches)
• Vegetable oil or cooking spray, for cooking
• Toothpicks, to secure taquitos

For the Beef:

• 1 boneless beef chuck roast (3–4 lbs), trimmed of excess fat and cut into 7–8 pieces
• 1 ½ tablespoons vegetable oil

Spice Rub:

• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ½ tablespoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• ½–1 ½ teaspoons chipotle chili powder (adjust to heat preference)

Braising Liquid:

• 1 cup reduced-sodium beef broth
• 1 cup mild salsa or salsa verde
• 1 can (4 oz) mild diced green chilies, undrained
• 2 tablespoons tomato paste
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1–3 teaspoons liquid smoke (adjust for smokiness)
• 1 tablespoon beef bouillon base (or crushed cubes)
• 1 tablespoon dried oregano

For Serving (Optional Toppings):

• Chipotle sauce
• Shredded lettuce
• Pico de gallo
• Guacamole
• Sour cream, Greek yogurt, or Mexican crema

Step-by-Step Instructions

1. Prepare the Beef

1. In a small bowl, mix together all the spice rub ingredients.
2. Pat the beef pieces dry with paper towels and generously coat with the spice rub, pressing to adhere. Reserve any extra spices.
3. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
4. Sear the beef pieces on all sides until browned, about 3–4 minutes per side.

2. Slow Cook the Beef

1. Transfer seared beef to a slow cooker.
2. Add braising liquid ingredients and any leftover spice rub. Stir to combine.
3. Cover and cook on High for 3 ½–4 ½ hours or on Low for 6–8 hours until beef is tender and easily shredded.
4. Transfer beef to a plate or bowl and shred using two forks, discarding excess fat.
5. Return shredded beef to slow cooker, stir into juices, and cook on Low for an additional 20 minutes to absorb flavors.

3. Prepare the Taquitos

1. Warm tortillas by wrapping 6 at a time in damp paper towels and microwaving for 30 seconds until pliable. Repeat with remaining tortillas.
2. Place about 3 tablespoons of shredded beef on the bottom third of each tortilla.
3. Top with 2 tablespoons of shredded cheese. Roll the tortilla tightly and secure with a toothpick along the seam.

4. Cook the Taquitos

Pan Fry (Recommended):

1. Heat ½ inch of vegetable oil in a skillet over medium-high heat (350°F).
2. Place taquitos seam side down and fry for 3–4 minutes, turning as needed until golden brown and crispy.
3. Drain on paper towels and keep warm in a 200°F oven until serving.

Air Fry:

1. Preheat air fryer to 400°F.
2. Lightly brush or spray taquitos with oil. Place seam side down in basket without touching.
3. Cook 6–8 minutes, turning halfway, until golden and crispy.

Bake:

1. Preheat oven to 425°F.
2. Place taquitos on a baking rack inside a pan, brush or spray with oil.
3. Bake 15–20 minutes until golden and crisp. Broil briefly for extra crispiness if desired.

5. Serve

1. Remove toothpicks.
2. Serve with optional toppings: chipotle sauce, shredded lettuce, pico de gallo, guacamole, or sour cream.

Tips, Variations, and Storage

• Cheese Options: Pepper Jack adds heat; Oaxaca cheese gives a traditional Mexican flavor.
• Tortilla Tip: Slightly warming tortillas prevents cracking during rolling.
• Storage: Store cooled, cooked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain crispiness.
• Make Ahead: Beef can be prepared a day in advance and refrigerated for faster assembly.

Pairings

• Sides: Mexican rice, refried beans, or a fresh corn salad.
• Sauces: Serve with guacamole, salsa verde, or creamy chipotle sauce for dipping.

Quick Info

• Prep Time: 45 minutes (plus beef slow-cooking time)
• Cook Time: 4 hours (slow cooker) + 10–20 minutes (taquitos)
• Total Time: 4 hours 30 minutes
• Servings: 8
• Cuisine: Mexican / Comfort Food