Craving the authentic taste of a bustling taco shop right in your own kitchen? Look no further! This incredibly simple recipe empowers you to create mouthwatering Beef Taquitos at home with just a handful of ingredients. Imagine: a delightfully crispy exterior giving way to a rich, juicy, and flavor-packed carne asada filling, all complemented by perfectly melted cheese within. These homemade taquitos aren’t just delicious; they’re surprisingly easy to prepare, ready to serve in under 30 minutes using your air fryer or oven. Get ready to elevate your mealtime with this ultimate comfort food experience!
Table of Contents
- The Magic of Homemade Taquitos
- Ingredients for Taco Shop-Style Beef Taquitos
- Step-by-Step Instructions: How to Make Beef Taquitos
- Optional Toppings to Elevate Your Taquitos
- Oven-Baked Beef Taquitos: No Air Fryer? No Problem!
- Ground Beef Taquitos: A Versatile Alternative
- Pro Tips for the Best Beef Taquitos Every Time
- Storage and Make-Ahead Tips
- Essential Tools for Taquito Perfection
- Explore More Mexican Recipes
- Beef Taquitos Recipe Card
The Magic of Homemade Taquitos
Since the introduction of our popular Air Fryer Taquitos, the demand for more delicious rolled taco variations has been overwhelming. While those were a hit with chicken and cheese, it’s time to shine a spotlight on a beef rendition that’s equally, if not more, captivating. These taquitos boast an irresistible crunch on the outside and a molten, flavorful core, all without the excessive greasiness often associated with deep-fried versions, thanks to the magic of the air fryer.
Our secret to these delectable beef taquitos lies in using my renowned carne asada. We start with juicy skirt steak, generously seasoned with a homemade carne asada seasoning blend, and then grilled to perfection over high heat. The result is a tender, incredibly flavorful steak that forms the heart of these amazing rolled tacos.
Traditionally, taquitos are crafted with corn tortillas, known for their authentic flavor. However, for ease of rolling and a slightly softer texture, I often opt for flour tortillas in this recipe. When made with flour tortillas, these savory rolls are typically called “flautas” in many Mexican restaurants, while corn tortilla versions retain the “taquito” moniker. Regardless of the name or tortilla choice, you’re guaranteed a delicious, satisfying experience. The beauty of these homemade beef taquitos is their versatility: they’re substantial enough to be served as a quick weeknight dinner, yet elegant and convenient enough to be a crowd-pleasing appetizer for any party or game day. You can even prepare and roll them in advance, then simply pop them into the air fryer for 8-10 minutes just before serving for a fuss-free meal or snack.
Ingredients for Taco Shop-Style Beef Taquitos
Crafting exceptional beef taquitos starts with high-quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial:
- Carne Asada (Skirt Steak or Flank Steak): The star of our taquitos! For the best results, I highly recommend using either a flank steak or skirt steak. These cuts are known for their rich flavor and tenderness when cooked correctly. Before grilling, coat the steak lightly with olive oil and then generously season it with our signature carne asada seasoning. If you have a bit more time, consider marinating the meat for a deeper flavor profile. Our carne asada marinade, which you can find by clicking the seasoning link, includes zesty lime juice, a hint of orange juice, and a splash of soy sauce, transforming your steak into an explosion of taste.
- Cheddar Cheese + Monterey Jack Cheese: The perfect cheesy duo! I always advocate for grating your own cheese at home, rather than buying pre-shredded varieties. Store-bought shredded cheeses often contain anti-caking agents like cellulose, which prevent the cheese from melting smoothly and luxuriously. Freshly grated cheese, on the other hand, melts beautifully, creating that irresistible gooey center in your taquitos. My personal favorite cheese grater is incredibly efficient and affordable, making this step a breeze.
- Flour Tortillas: For this recipe, 6-inch flour tortillas, often labeled as “fajita” size, work perfectly. They are pliable and easy to roll, minimizing tears. If you opt for larger “soft taco” size tortillas, expect to yield around 8-10 taquitos instead of 12. While corn tortillas are traditional for taquitos, and flour tortillas are typically used for flautas, feel free to use whichever you prefer. Corn tortillas will give a more classic, rustic flavor and texture, but require a bit more care when warming to prevent cracking.
Step-by-Step Instructions: How to Make Beef Taquitos
Making these beef taquitos is a straightforward process, and with our detailed steps, you’ll achieve perfection every time. Below, you’ll find comprehensive instructions. For the complete list of ingredients and quantities, please refer to the recipe card at the bottom of this post.
Prepare the Carne Asada: The Flavor Foundation
- Season the Steak: Begin by lightly coating your chosen steak—skirt or flank—with olive oil. This helps the seasoning adhere. Next, generously rub all sides of the steak with our flavorful carne asada seasoning blend. This carefully crafted mixture typically includes chili powder, ground cumin, salt, garlic powder, and onion powder, delivering an authentic Mexican flavor profile. You can prepare this seasoning in advance and store it in your pantry for up to six months, always ready for your next Mexican feast.
- Grill to Perfection: Preheat your grill to a high heat setting. Place the seasoned steak on the hot grill and cook for 3-5 minutes per side. The goal is an internal temperature of 135°F for a perfect medium-rare, ensuring a juicy, tender result. Keep in mind that skirt steak generally cooks faster (3-4 minutes per side) than flank steak (around 5 minutes per side). Once cooked, remove the steak from the grill, tent it loosely with foil, and allow it to rest for a crucial 10 minutes. This resting period lets the juices redistribute throughout the meat, resulting in maximum tenderness and flavor.
- Slice and Dice: After the steak has rested, use a sharp knife to slice it against the grain into thin strips. Then, dice these strips into small, bite-sized pieces, perfect for filling your taquitos.
Pro Tip: For a deeper flavor, marinate the steak! If you have extra time, consider marinating your steak for up to 8 hours before grilling. This step, detailed in our carne asada seasoning blog post, infuses the meat with even more incredible flavor, making your taquitos truly unforgettable.
Assemble the Taquitos: Rolling Towards Deliciousness
- Heat the Tortillas: For easy rolling and to prevent tearing, warm your tortillas. Wrap a stack of tortillas in damp paper towels and microwave them for 60 seconds. This simple step makes them pliable and much easier to work with.
- Fill and Roll: Take one warmed tortilla. Place approximately 3 tablespoons of the shredded cheddar and Monterey Jack cheese blend in the middle. Top the cheese with 2-3 tablespoons of your diced carne asada. Carefully but firmly, roll the tortilla up tightly over the filling. A snug roll is key to ensuring the taquitos hold their shape during cooking and that the filling stays securely inside. Set the rolled taquito aside, seam-side down, and repeat this process until all 12 taquitos are filled and ready to cook.
Air Fry the Taquitos: Achieve Crispy Perfection
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C). This ensures that the taquitos start cooking immediately and develop a crispy exterior without becoming soggy.
- Arrange and Spray: Place the rolled taquitos into the air fryer basket, ensuring the seam side is down to help them stay closed. Arrange them in a single, even layer, leaving enough space between each taquito for proper air circulation. This is crucial for achieving maximum crispiness. Lightly spray the taquitos with cooking spray – this small step is vital for that golden-brown, crunchy finish.
- First Cook Cycle: Air fry the taquitos at 400°F (200°C) for 4-5 minutes.
- Flip and Finish: Open the air fryer, and using tongs, carefully flip each taquito. Spray them with cooking spray once more. Continue to cook at 400°F (200°C) for an additional 4-5 minutes, or until they are golden brown and wonderfully crispy.
- Batch Cooking: Unless you possess an exceptionally large air fryer, you will likely need to cook the taquitos in batches. For instance, in a 5.8-quart air fryer, you can typically fit about 6 taquitos at a time, meaning you’ll need two batches for a dozen taquitos.
Optional Toppings to Elevate Your Taquitos
Just like at your favorite taco shop, beef taquitos are often served generously piled high with a variety of fresh, vibrant toppings. These additions not only enhance the flavor but also add a refreshing textural contrast to the crispy, cheesy taquitos. Feel free to choose any, or all, of these fantastic optional toppings to add right before serving:
- Guacamole: Creamy, rich, and utterly essential.
- Fresh cilantro: A burst of herbaceous freshness.
- Crumbled cotija cheese or queso fresco: Salty, crumbly cheeses that add a delightful tang.
- Diced tomatoes: Sweet and juicy for a fresh bite.
- Diced onions: A pungent crunch that brightens the flavors.
- Pico de gallo: A classic fresh salsa with tomatoes, onions, cilantro, and jalapeño.
- Chipotle sauce: For a smoky, spicy kick.
- Shredded lettuce: A cool, crisp contrast.
- Shredded cheddar or pepper jack cheese: For an extra layer of cheesy goodness.
- Sour cream or Mexican crema: A cool, tangy counterpoint to the richness.
- Hot sauce: To customize the heat level.
- Salsa: Your favorite homemade or store-bought variety.
Oven-Baked Beef Taquitos: No Air Fryer? No Problem!
Don’t have an air fryer? No worries! You can still achieve wonderfully crispy beef taquitos using your conventional oven. Simply follow these easy instructions for a baked alternative:
- Preheat your oven to 425°F (220°C). If your oven features a convection setting, I highly recommend using it, as it will help achieve a crisper texture similar to air frying.
- Line a baking sheet with foil for easy cleanup. Arrange the prepared taquitos on the foil-lined sheet in a single layer, ensuring they don’t touch. Lightly spray them with cooking spray on all sides.
- Bake in the preheated oven for 6-7 minutes.
- Remove the baking sheet from the oven, carefully flip each taquito, and spray them again with cooking spray. Return them to the oven and bake for an additional 6-7 minutes, or until they turn golden brown and are crispy to your liking.
Ground Beef Taquitos: A Versatile Alternative
While our carne asada filling is absolutely divine, this beef taquito recipe is wonderfully adaptable! You can easily substitute the steak with seasoned ground beef, making it a fantastic way to use up leftovers from taco night or to create a more budget-friendly option. Here’s how to prepare ground beef for your taquitos:
In a large skillet, add 1/2 pound of ground beef and cook it over medium-high heat on the stovetop. Break up the beef with a spoon as it cooks until it’s completely browned. Once cooked, drain any excess grease thoroughly. Stir in 1 tablespoon of your favorite taco seasoning blend and 1/4 cup of water or beef broth. Allow the mixture to simmer for about 5 minutes, letting the flavors meld and the liquid reduce. Once simmered, your seasoned ground beef is ready to be used as the delicious filling for your taquitos, in place of the carne asada.
Pro Tips for the Best Beef Taquitos Every Time
Mastering homemade taquitos is all about a few key techniques. Keep these expert tips in mind to ensure your beef taquitos are consistently perfect:
- Make Ahead Carne Asada: To save time, you can prepare the carne asada up to two days in advance. After grilling and cooling, store the whole steak (undiced) in an airtight container in the refrigerator. When you’re ready to assemble the taquitos, simply remove the steak, dice it, and proceed with the recipe. The steak will warm through as the taquitos cook in the air fryer or oven.
- Stovetop Steak Option: No outdoor grill? No problem! You can achieve a beautifully cooked steak indoors. Use a cast iron skillet or a grill pan if you have one. Otherwise, any heavy-bottomed, large skillet will do. Heat the skillet over high heat until it’s very hot. Add the seasoned carne asada and cook for 4-5 minutes per side, or until the internal temperature reaches 135°F for medium-rare. Remove from the skillet, rest for 10 minutes, then slice and dice.
- Tight Rolling is Key: Always ensure your taquitos are wrapped up tightly before cooking. A loose roll can cause them to unravel in the air fryer or oven, leading to a messy and less appealing result. A snug roll keeps all that delicious filling securely inside.
- Achieving Maximum Crispiness: If your taquitos aren’t as crispy as you’d like, try cooking them for an additional 1-2 minutes per side. Crucially, don’t skip the step of spraying them with cooking spray before and during cooking. This light coating of oil helps them brown beautifully and develop that irresistible crunch.
- Gluten-Free Taquitos: To make these beef taquitos gluten-free, you have a couple of excellent options. The most traditional is to use corn tortillas. Remember to always heat corn tortillas thoroughly in the microwave (wrapped in damp paper towels) before filling and rolling, as this makes them more pliable and less prone to tearing. Alternatively, you can find gluten-free tortillas made from rice flour, which tend to be more flexible than corn tortillas, making them easier to roll with the cheesy carne asada filling.
- Batch Size: This recipe yields 12 delicious taquitos, perfect for a family meal or a small gathering. You can easily double the recipe if you’re feeding a larger crowd or want extra leftovers. Just remember you’ll likely need to cook them in multiple batches in your air fryer or oven.
Storage and Make-Ahead Tips
One of the best features of these beef taquitos is how well they can be prepared in advance and stored, making them ideal for meal prep or spontaneous snacking. Here’s how to handle storage:
- Refrigerating Uncooked Taquitos: You can assemble the taquitos entirely (fill and roll them) and store them uncooked in an airtight container in the refrigerator for up to 3 days before you plan to cook them. This is perfect for getting ahead on party prep or busy weeknights.
- Storing Cooked Leftovers: If you have any cooked taquitos remaining, allow them to cool completely. Then, store them in an airtight container in the refrigerator for up to 5 days. For the best reheating results, I recommend using the air fryer: simply reheat at 400°F (200°C) for 2-3 minutes per side until heated through and crispy again. The oven can also be used, or even a pan on the stovetop.
- Freezing Uncooked Taquitos: For ultimate convenience, prepare and roll the beef taquitos, then freeze them uncooked! Place them in a single layer on a baking sheet and flash freeze for about an hour until firm. Once firm, transfer them to a freezer-safe bag or container, separating layers with parchment paper, and store them in the freezer for up to 3 months.
- Cooking from Frozen: The beauty of frozen uncooked taquitos is that you can cook them directly from frozen – no need to thaw! When cooking frozen taquitos in the air fryer, simply add an extra 2 minutes to the cooking time. They will typically need to cook for 5-6 minutes per side in a preheated 400°F (200°C) air fryer, ensuring they are cooked through and perfectly crispy.
Essential Tools for Taquito Perfection
Having the right kitchen tools can make a significant difference in the ease and enjoyment of preparing your beef taquitos. While many items are standard kitchen staples, a few specific tools will help you achieve the best results:
- 5.8 Quart Air Fryer: An air fryer is highly recommended for achieving ultra-crispy taquitos with less oil than traditional frying. A 5.8-quart model is a versatile size for many recipes, including these taquitos.
- Air Fryer Parchment Paper Liners: These are incredibly useful for preventing sticking and making cleanup a breeze, especially when cooking multiple batches.
- Kitchen Tongs: Essential for safely flipping the taquitos in the hot air fryer basket or on a baking sheet, ensuring even cooking and crispiness.
- Cheese Grater: As mentioned, a good cheese grater is invaluable for freshly shredded cheese that melts perfectly.
- Sharp Knife and Cutting Board: Crucial for dicing your carne asada evenly and safely.
- Grill or Cast Iron Skillet: For cooking your carne asada.
- Mixing Bowls: For seasoning the meat and combining ingredients.
Explore More Mexican Recipes
If you’ve fallen in love with these savory beef taquitos, get ready to dive deeper into the vibrant world of Mexican cuisine! Our blog is brimming with over 200 amazing Mexican recipes that are sure to tantalize your taste buds. Start your culinary adventure with these fan favorites, then continue exploring to find your next go-to dish!
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Beef Taquitos
12
taquitos
10
mins
20
mins
30
mins
Whitney Bond
Appetizer, Main Course
Mexican
Ingredients
Carne Asada
-
½
pound
skirt steak,
or flank steak -
½
tablespoon
olive oil
,
or vegetable oil -
1
tablespoon
carne asada seasoning
,
click link for the recipe (or use steak seasoning or taco seasoning)
Taquitos
-
1
cup
cheddar cheese
,
grated -
1
cup
monterey jack cheese,
grated -
12
six-inch flour tortillas,
“fajita size” or corn tortillas
Instructions
Prepare the carne asada.
-
Rub the skirt steak with olive oil, then cover on all sides with the carne asada seasoning. If you have more time, you can marinate the steak for up to 8 hours, using the carne asada marinade recipe in this post.
-
Preheat a grill over high heat.
-
Cook the steak for 3-5 minutes per side, or until the internal temperature of the steak reaches 135°F for a medium-rare steak. A skirt steak will cook faster than a flank steak. If using a skirt steak, plan for 3-4 minutes per side. If using a flank steak, plan for 5 minutes per side.
-
Remove the steak from the grill, cover loosely with foil and let the steak rest for 10 minutes.
-
Use a sharp knife to slice the grilled steak against the grain into thin strips, then dice it into small pieces.
Prepare and Cook the taquitos.
-
Stack up the tortillas and wrap them in damp paper towels. Microwave for 60 seconds.
-
Place 3 tablespoons of shredded cheese in the middle of a tortilla, top with 2-3 tablespoons diced carne asada, then roll it up tightly.
-
Repeat until all of the taquitos are filled and rolled up.
-
Preheat an air fryer to 400°F.
-
Place the taquitos in an air fryer basket seam-side down, with enough room around the taquitos for air to move.
-
Spray the taquitos with nonstick cooking spray, then cook at 400°F for 4-5 minutes.
-
Open the air fryer, use tongs to flip the taquitos, spray with cooking spray and cook for an additional 4-5 minutes.
-
You will have to cook the taquitos in batches, unless you have a giant air fryer. In my 5.8 Quart Air Fryer, I was able to fit 6 taquitos, so I could cook all 12 in two batches.
-
Once all of the taquitos are cooked, serve them with salsa, sour cream, pico de gallo, or guacamole.
Notes
-
If you don’t have an air fryer, you can cook the beef taquitos in the oven instead, following these instructions.
- Preheat the oven to 425°F. If your oven has a convection setting, I recommend using that.
- Place the taquitos on a foil-lined baking sheet. Spray with cooking spray.
- Bake in the preheated oven for 6-7 minutes.
- Remove the taquitos from the oven, flip, spray with cooking spray and cook for an additional 6-7 minutes, or until golden brown.
- You can also make these taquitos with ground beef instead of carne asada. To make ground beef for this recipe, add 1/2 pound of ground beef to a large skillet on the stove over medium-high heat. Cook until the beef is brown, then drain any grease. Add 1 tablespoon taco seasoning and 1/4 cup water, or beef broth. Simmer for 5 minutes, then use in the taquitos, in place of the carne asada.
- You can make the carne asada ahead of time. Store it in the refrigerator whole (without dicing it up) after it’s cooled, in an airtight container. You can do this up to 2 days in advance. When you’re ready to make the taquitos, remove the steak from the fridge, dice it up and add it to the taquitos. The steak will heat up as the taquitos cook in the air fryer or oven.
- If you don’t have a grill, you can cook the steak on the stovetop instead. Use a cast iron skillet or grill pan, if you have one available. If not, use the heaviest bottom, largest skillet you have. Turn the stove on to high heat. Once the skillet is hot, add the carne asada and cook for 4-5 minutes per side, or until the internal temperature reaches 135°F. Remove from the skillet and rest for 10 minutes before slicing and dicing.
- Store uncooked, prepared taquitos in the fridge for up to 3 days before cooking.
- Store leftover cooked taquitos in the refrigerator, in an airtight container, for up to 5 days. I recommend reheating them in the air fryer at 400°F for 2-3 minutes per side.
- You can also store uncooked, prepared beef taquitos in the freezer and cook them directly from frozen anytime within 3 months. When cooking frozen taquitos in the air fryer, simply add 2 minutes to the cooking time, so they’ll need to cook for 5-6 minutes per side in a preheated 400°F air fryer.
Nutrition Facts
Serving
1
taquito
Calories
200
kcal
(10%)
Carbohydrates
15
g
(5%)
Protein
11
g
(22%)
Fat
10
g
(15%)
Saturated Fat
5
g
(25%)
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Trans Fat
0.1
g
Cholesterol
30
mg
(10%)
Sodium
368
mg
(15%)
Potassium
108
mg
(3%)
Fiber
1
g
(4%)
Sugar
1
g
(1%)
Vitamin A
188
mg
(4%)
Vitamin C
0.1
mg
Calcium
182
mg
(18%)
Iron
2
mg
(11%)
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