beef taquitos recipe by Rosevine Cottage Girls

Delicious Beef Taquitos

Beef taquitos are a great way to use up your leftover roast beef. You can really wow your family by serving a tray of these beauties with a sprinkling of cheese and a dollop of sour cream and guacamole on top for dipping. I remember mom walking out of the kitchen carrying the Thanksgiving turkey tray with these on it and our eyes about popped out of our heads as she sat it on the table. She served it with a shredded lettuce salad with finely chopped tomatoes on it that she had garnished the tray with so we each took a little bit of the salad that faced us. She served a beautiful salsa with it as well. It was a dish that was not forgotten soon. Grandma cottage would make individual ones for Brianna who couldn’t say taquito and would call them Ta- TE- Toes. Hope these memories of our bring you a smile and the recipe brings you years and years of good memories too.

 
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Beef Taquitos on a platter
 

It is said that Ralph Pesqueria Sr is said to have invented them. He started out making tortillas in his home basement and began making thirty dozen fresh corn tortillas a day and soon found himself making thirty dozen an hour. He was providing restaurants around him with their fresh tortillas.  They moved in 1947 to their current location in San Diego, California. This Tortilla Factory was at the corner of Indio and Grape Streets. People would come from all around for the delicious handmade corn tortillas. The tortilla factory became a restaurant called El Indio when his customers that worked at other local factories in the area during the war years ( World War II ) started to request prepared food.  

How would you describe taquitos?

Taquitos are corn (maize) tortillas rolled around beef or chicken and sprinkled with cheese that are deep-fried, shallow pan-fried, or baked for those looking for a lower fat option. 

What are taquitos made of?

Taquitos are a corn tortilla with delicious beef and a sprinkle of grated cheese that is rolled and cooked crisp. They are eaten as a finger food and served on a bed of lettuce with salsa, guacamole.

How long do you cook taquitos? 

They are cooked until crispy.

Are taquitos authentic?

Taquitos are of the Cal-Mex Kitchen (the California version of the Tex-Mex Kitchen). These were created by Mexican Americans in the early twentieth century in the southern United States of America.

What is the difference between rolled tacos and taquitos?

Taquitos are rolled tacos.

Where did taquitos originate from?

The United States of America in San Diego, California

What You Will Need To Make Taquitos?

  • griddle or pan to cook the taco shells
  • cutting board
  • sharp knife
  • two forks to shred beef
  • can opener
  • cheese grater
  • large plate or platter
  • Air fryer or deep fryer or a shallow pan for cooking taquitos

 

Beef Taquito Recipe

Ingredients:

Leftover pot roast shredded
17 Corn Tortillas
Lettuce
Can of black olives
Sour Cream
Diced Tomatoes
Guacamole
Organic Cheddar Cheese
Salsa
Coconut oil or olive oil
Toothpick for each taquito

 

Directions:

  • Take your cooked pot roast and shred the meat using a fork to pull the grain of the meat apart. Set aside.
  • In a small pan put your small amount of oil.  
  • Set to about medium heat and cook a tortilla for about ten seconds on each side.  
  • Remove from heat and place a small amount of beef and shredded cheese down the center and return to heat cooking until crispy.  
  • Place on a tray in your oven to keep warm.
  • Continue until all have been done.  
  • Remove from oven to a plate or tray and then serve with cheese, shredded lettuce, tomatoes, olives, sour cream, salsa, and guacamole.  Enjoy!
Beef Taquito Recipe by Rosevine Cottage Girls | Photo of a platter of beef taquitos
 

 

Print Beef Taquito Recipe

Yield: 17 taquitos

Beef Taquitos

sketch of the rosevine cottage girls and animals

Delicious and flavorful crunchy taquitos for your family.

Ingredients

  • Beef Taquitos
  • Leftover pot roast shredded
  • 17 Corn Tortillas
  • Lettuce
  • Can of black olives
  • Sour Cream
  • Diced Tomatoes
  • Guacamole
  • Organic Cheddar Cheese
  • Salsa
  • oil
  • toothpicks

Instructions

Take your cooked pot roast and shred the meat using a fork to pull the grain of the meat apart until all shredded.
Set aside this meat.
In a small pan put your small amount of oil.  Set to about medium heat and cook for about ten seconds on each side until tender.  Remove from heat and place a small amount of beef and shredded down the center, roll and insert a toothpick to hold together, and return to hot oil cooking until crispy.  Place on a tray in your oven to keep warm. Continue until all have been done.
Remove from oven to a plate or tray and then serve with cheese, shredded lettuce, tomatoes, olives, sour cream, salsa, and guacamole.

 

 

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