4.6 from 5 votes
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Cheesy beef taquitos dorados

These cheesy beef taquitos dorados is a recipe that is packed with tender chuck roast and creamy Oaxaca cheese. In fact, they taste like quesatacos, but with an added crunch. Moreover, it is a recipe you can make in an instant pot to cut down in the cooking time. If you want to experience the rich flavors of Mexico, then these taquitos are here to help. accompany them with a delicious atole de nuez, or a refreshing agua fresca. The crunch on this fried beef taquitos can’t be emphasized enough! It is beyond satisfying!

Beef taquitos dorados

Cooking the meat – instant pot

First of all, be aware your cook time for the meat will depend on what you have in hand. Without a doubt, using an instant pot will cut down the amount of time needed for this beef taquitos recipe. But it does not mean you can’t achieve the dish with a normal pot. It is totally doable. 

Cooking the meat – stove top

If you don’t have an instant pot, there is options! No need to miss out on this cheesy beef taquitos dorados! First, You will need to start by browning the meat over medium high heat in a large pot. Then, add the water and aromatics. Once boiling, lower the heat to medium-low so it reaches a gentle simmer. Cover and cook until fork tender; should take about 2-3 hours on a low simmer. You could use a slow cooker as well. There is definitely choices for every scenario but times will vary. 

Beef taquitos video tutorial

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Beef Taquitos Dorados

4.6 from 5 votes
Recipe by Villa Cocina Course: MainCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

25

minutes
Cooking time

1

hour 
Calories

1329

kcal
Total time

1

hour 

25

minutes

In this recipe, you will learn the easy way to make a crunchy beef taquitos recipe. These taquitos are packed with a meaty, cheese flavor that is second to none. Whether you are meal prepping or just trying to enjoy a great Mexican dish; this is a recipe to keep in hand. Enjoy.

Ingredients

  • Instant pot
  • 2 lbs 2 beef chuck roast, boneless

  • Salt

  • Ground black pepper

  • 2 TBSP 2 oil

  • 1/2 ea 1/2 white onion

  • 1 head 1 garlic, slice the end off

  • 2-3 ea 2-3 bay leaves

  • 1/2 bunch 1/2 cilantro

  • 8 cups 8 water

  • Chipotle salsa
  • 1 lb 1 tomatoes, quartered 

  • 1/4 ea 1/4 white onion, roughly diced 

  • 4 ea 4 garlic cloves, unpeeled 

  • Drizzle of oil

  • Blender
  • 2-4 ea 2-4 chipotles (in adobo)

  • 2 TBSP 2 adobo sauce 

  • To taste To salt

  • Beef Filling 
  • 3 TBSP 3 oil

  • 1/2 ea 1/2  white onion, diced 

  • 4 ea 4 garlic cloves, minced

  • 2 tsp 2 ground guajillo

  • 1 tsp 1 ground ancho chile

  • 1/2 tsp 1/2 ground cumin

  • 6 oz 6 tomato, diced

  • To taste To salt

  • Other ingredients
  • 12 oz 12 queso Oaxaca, shredded 

  • 26 ea 26 corn tortillas 

  • Oil for frying

  • Toothpicks

  • Toppings
  • Mexican crema 

  • Cabbage, shredded

  • Pico de gallo 

  • Pickled red onion

  • Cotija cheese, crumbled 

Directions

  • Cook the beef : Cut the meat into large pieces. Generously season all sides with salt and ground black pepper. 
  • Instant pot: Set the instant pot on HIGH SAUTE mode for 20 MINUTES.  You can add more time, if you run out. Press START. Once hot, pour in the oil. Brown the meat and avoid over crowding the pot, be patient and do it in batches. Press CANCEL. Pour int the water into the pot with all of the meat inside. Add the garlic, onion, bay leaves and cilantro. COVER, secure the lid and cook on HIGH PRESSURE for 45 MINUTES, with a 10 MINUTE  NATURAL PRESSURE RELEASE. After the natural pressure release is done, QUICK RELEASE the remaining pressure. Press CANCEL and remove the lid. 
  • Transfer the meat into a heat proof bowl and strain the broth into a separate one. Cool the broth completely and store in the fridge to be used for future recipes. Using two forks, shred the meat apart. Set aside momentarily. 
  • Chipotle salsa: Preheat the oven to 425ºF. Place the tomatoes, onion and garlic on a sheet pan lined with parchment paper. Drizzle the oil over them and roast in the oven for 30-45 minutes or until cooked though. Once ready, let them cool down. Peel the garlic and add all the roasted ingredients into a blender. Including, the chipotles and adobo sauce. Process until completely smooth and transfer into a bowl. Stir in the salt and set aside until needed.
  • Finish the filling: Place a large pan over medium-low heat. Sauté the onion in the oil until slightly softened. Add the garlic, guajillo, ancho, and cumin. Toast for one minute. Add the tomato and cook until soft and the juices release. Mix in the shredded meat and cook for 2-3 minutes. Stir in the salt and turn off the heat. The filling should be moist but not soaked in liquid. Let it cool down. 
  • Roll the taquitos: Heat the tortillas over medium heat just until pliable. Keep covered in a towel or tortilla warmer. Take each tortilla, add the beef filling, cheese and roll. Secure with a toothpick, making sure the flap stays in the center. You can fit two tacos per toothpick; so make another one, and insert it. Both flaps in the center will secure them in place. Continue rolling until all taquitos are done. 
  • Frying : Heat 1/2’’-3/4’’ of oil to 350ºF, which is the ideal frying temperature. Fry the tacos until crispy and golden brown on both sides. Some of the cheese may escape but skim it off if needed. Transfer the taquitos onto a rack or standing over paper towels to drain the oil. Don’t over crowd the pot with tacos, fry them in batches. 
  • To serve: Be sure to remove the toothpicks. Place the now loose tacos on a plate. Drizzle with crema. Top with the cabbage, pico de gallo, pickled red onions, cheese and the chipotle salsa we made. ENJOY! 

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