Ingredients
Equipment
Method
Make the shredded beef filling
- Combine shredded beef, diced onion, cilantro, salsa, and salt and pepper in a mixing bowl until evenly combined and coated.
- Lay the tortillas out and spoon about 2 tablespoons of the beef mixture into the center of each tortilla.
- Add shredded cheddar cheese on top of the beef filling in each tortilla, keeping the filling centered.
- Roll each tortilla tightly around the filling and secure with a toothpick if needed to help it hold its shape.
Fry into crispy taquitos
- Heat vegetable oil in a Dutch oven to 350°F.
- Fry taquitos in batches, turning once, until golden and crispy, about 2 minutes per side.
- Transfer taquitos to paper towels to drain briefly so the crust stays crisp.
Serve
- Serve taquitos warm with sour cream and additional salsa on the side.
Notes
For extra crunch, keep tortilla rolls snug and fry in small batches so the oil returns to 350°F quickly. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or air fryer until crisp again (best texture), not in a microwave. Freezing is not recommended for fried crispness, but you can freeze assembled un-fried rolls briefly if needed. For a lighter option, use corn tortillas and bake instead of frying, though the texture will be less crunchy.