Rolled Tacos/Taquitos
Learn how to make delicious, crispy homemade taquitos! They are much easier to make than you might think and taste better than store-bought.
Servings: 8 servings
Ingredients
Slow Cooker Beef or Pork
- 2-3 pounds beef chuck roast
- 2 cups jarred salsa
- 1 teaspoon seasoned salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic salt
Rolled Tacos
- 36 Corn Tortillas
- Oil for frying Canola, Corn or Vegetable oil, or other oil with a high smoke point
- Toothpicks
Instructions
Slow Cooker Beef or Pork
- Trim any excess fat from the meat and cut into large chunks. Sprinkle with salt and pour salsa to coat the meat. Cook on LOW for 8-10 hours or on HIGH for 6-7 hours, or until meat is cooked through and shreds easily.
Canned or Pre-Cooked Meat Method
- Shred ingredients in a bowl using two forks, or in your stand mixer. Gently mix in other ingredients.
Rolled Tacos
- Pour about 2-3 inches of oil into a large, deep pan and heat over medium-high heat.
- Wrap tortillas in a kitchen towel and heat in the microwave for 1-2 minutes, until they are soft enough to roll easily. Keep them wrapped as you work.
- Place about 1-2 tablespoons of the meat mixture on one side of a tortilla and roll it tightly into a tube-like shape. Secure with 1 or 2 toothpicks.
- Continue this method until you've either made your desired amount of tacos or your meat is gone. (If you have leftover meat it keeps quite well in the freezer).
- Once the oil is hot, fry the tacos for about 5-7 minutes or until they are starting to look browned and feel crispy. Remember that they will continue to crisp as they sit. Place them on a paper towel lined surface to drain, and sprinkle with a pinch of salt.
- Serve hot, on a bed of shredded lettuce and cabbage with salsa, sour cream or guacamole for dipping.
Notes
- These can also be baked in a 425 degree oven for about 15 minutes.
- To reheat leftover tacos, place them in a hot skillet with a little bit of corn oil and turn often or reheat in the oven at 350 degrees for 15 minutes.
- Nutritional information is approximate and based on using the slow cooker beef.
- As a shortcut, you can use 3-4 12-ounce cans of roast beef, well drained. Combine with about 1/2-1 cup of salsa and the seasonings.
Nutrition
Calories: 230kcal | Carbohydrates: 6g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1571mg | Potassium: 656mg | Fiber: 2g | Sugar: 4g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 3mg
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