Ingredients
Equipment
Method
Make the beef filling
- Combine the shredded beef with the diced onion, chopped cilantro, salsa, salt, and pepper in a bowl. Mix until evenly distributed throughout the beef mixture.
Assemble the taquitos
- Lay the flour tortillas out on a flat surface. Spoon about 2 tablespoons of the beef mixture and some cheddar cheese into the center of each tortilla.
Roll and secure
- Roll each tortilla tightly around the filling and secure with a toothpick if needed. Arrange the rolled taquitos in a single layer as you work.
Fry until golden and crisp
- Heat the vegetable oil to 350°F in a Dutch oven. Fry taquitos in batches for about 2 minutes per side, turning once, until golden and crispy.
Drain and serve
- Transfer the fried taquitos to paper towels to drain. Serve warm with sour cream and additional salsa on the side.
Notes
For the crispiest texture, keep the oil at a steady 350°F and don’t overcrowd the pan—frying in batches prevents soggy taquitos. Store leftovers covered in the refrigerator up to 3 days; reheat in a hot oven or air fryer until crisp again. Freezing is not ideal for fried taquitos (they can lose crunch), but you can freeze un-fried assembled rolls and fry from cold. If you want a lighter option, use corn tortillas and bake instead of frying (crisper results than microwaving, though less golden).