Cheesy beef taquitos recipe | Mexican flautas

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: mozzarella

Part-skim mozzarella offers a similar texture with fewer calories.

Cut 2 lbs of boneless beef chuck roast into large pieces.

Season the beef with a generous amount of salt and freshly ground black pepper.

Set the Instant Pot to high sauté mode for 20 minutes.

Add 2 tablespoons of vegetable oil and brown the beef in batches to avoid overcrowding.

Once browned, pour in 8 cups of water and add half a bunch of cilantro, half a white onion, a head of garlic with the end sliced off, and 3 bay leaves.

Cover the Instant Pot and cook on high pressure for 45 minutes with a 10-minute natural pressure release.

Remove the beef from the broth and shred it using forks.

In a large pan over medium-low heat, add 3 tablespoons of vegetable oil and coat the bottom.

Dice half of a white onion and add it to the pan, cooking until slightly softened.

Mince 4 garlic cloves and add them to the pan along with 2 teaspoons of ground ancho, 1 teaspoon of ground cumin, and stir to toast the spices for about 1 minute.

Dice 1 tomato and add it to the pan, cooking until softened and releasing juices.

Add the shredded beef to the pan and combine everything, seasoning with salt to taste, ensuring it is moist but not soaked in liquid.

Turn off the heat and allow the mixture to cool slightly.

For the salsa, peel the garlic and add it to a blender along with the roasted tomatoes, onion, and a couple of tablespoons of adobo sauce from chipotle peppers, blending until smooth.

Heat the corn tortillas over medium heat on a comal until pliable, about 30 seconds per side, ensuring they do not become crispy.

Shred 8 oz of Oaxaca cheese.

Take a tortilla, add some of the beef filling and cheese, and roll it up tightly, securing it with a toothpick in the center to hold it closed.

Heat vegetable oil to 350°F for deep frying, ensuring not to overcrowd the pot.

Deep fry the taquitos until golden brown and crispy on both sides, about 3-4 minutes per side.

Transfer the taquitos to a rack to drain excess oil and remove toothpicks before serving.

Top with Mexican crema, shredded cabbage, pickled red onions, and crumbled queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens