Beef Taquitos Dorados
Cheesy beef taquitos dorados are golden, crispy tacos filled with tender beef and melty cheese—street food comfort in every bite.
Ingredients
Instant Pot
- 2 lbs beef chuck roast, boneless
- Salt
- Ground black pepper
- 2 tbsp oil
- 1/2 white onion
- 1 head garlic, slice the end off
- 2-3 bay leaves
- 1/2 bunch cilantro
- 8 cups water
Chipotle Salsa
- 1 lb tomatoes, quartered
- 1/4 white onion, roughly diced
- 4 garlic cloves, unpeeled
- Drizzle of oil
- 2-4 chipotles, in adobo
- 2 tbsp adobo sauce
- To taste salt
Beef Filling
- 3 tbsp oil
- 1/2 white onion, diced
- 4 garlic cloves, minced
- 2 tsp ground guajillo
- 1 tsp ground ancho chile
- 1/2 tsp ground cumin
- 6 oz tomato, diced
- To taste salt
Toppings
- Mexican crema
- Cabbage, finely shredded
- Pico de gallo
- Pickled red onion
- Cotija cheese, crumbled
Other ingredients
- 12 oz queso Oaxaca, shredded
- 26 corn tortillas
- Oil for frying
- Toothpicks
Instructions
Prep The Meat
- Cut the meat into large pieces. Season all sides generously with salt and ground black pepper.
Instant Pot
- Set the Instant Pot to HIGH SAUTÉ for 20 minutes and press START. Once hot, add the oil and brown the meat in batches to avoid overcrowding.
- Place the meat back into the pot. Press CANCEL. Pour in the water, then 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.
- Afterward, QUICK RELEASE the remaining pressure. Press CANCEL and remove the lid.
- Transfer the meat to a heatproof bowl and strain the broth into a separate one. Cool the broth completely and store in the fridge for future recipes. Shred the meat with two forks and set aside.
Chipotle Salsa
- Drizzle with oil and roast for 30–45 minutes or until tender.
- Let cool, peel the garlic, and blend everything with chipotles and adobo sauce until smooth. Transfer to a bowl, stir in the salt, and set aside.
The Filling
- Heat a large pan over medium-low. Sauté the onion in oil until softened. Add the garlic, guajillo, ancho, and cumin, and toast for 1 minute. Add the tomato and cook until softened and juices release.
- Stir in the shredded meat and cook for 2–3 minutes. Season with salt and turn off the heat. The filling should be moist but not watery. Let cool.
Make the Taquitos
- Heat the tortillas over medium heat until pliable. Keep them covered with a towel. Place beef filling and Oaxaca cheese inside each tortilla, then roll tightly.
- Secure with toothpicks, placing the flap in the center. You can fit two taquitos per toothpick. Continue rolling until all are done.
- Heat ½–¾ inch of oil to 350ºF. Fry taquitos in batches until golden and crispy on all sides. Skim off any escaped cheese if needed. Transfer to a rack or paper towels to drain excess oil.
Serve
- Remove the toothpicks. Place taquitos on a plate, drizzle with crema, and top with cabbage, pico de gallo, pickled red onions, cheese, and chipotle salsa.
Nutrition
Serving: 5TacosCalories: 895kcalCarbohydrates: 66gProtein: 50gFat: 50gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 125mgSodium: 1742mgPotassium: 1081mgFiber: 10gSugar: 7gVitamin A: 1497IUVitamin C: 20mgCalcium: 200mgIron: 5mg
Nutrition information is automatically calculated and intended as an approximation only.