🌮 Crispy Beef Birria Taquitos
🛒 Ingredients
For the beef filling:
- 1½ lb (680 g) beef chuck roast
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup crushed tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
- 12–14 small corn tortillas
- ½ cup shredded Monterey Jack or Mexican cheese
- 2 tbsp vegetable oil
For serving:
- Salsa verde
- Pico de gallo
- Sour cream
- Crumbled cotija cheese
- Fresh cilantro
- Lime wedges
- Sliced jalapeños, optional
👩🍳 Method
- Cook the beef:
Season the beef with salt, pepper, cumin, oregano, chili powder, and smoked paprika. - Heat a large pot over medium-high heat with a little oil. Sear the beef for 2–3 minutes per side until nicely browned.
- Add the onion and garlic and cook for about 2 minutes.
- Pour in the beef broth and crushed tomatoes. Stir well, cover, and simmer on low for approximately 2½–3 hours, or until the beef is very tender and easily shredded.
- Remove the beef and shred it with two forks. Return some of the flavorful cooking juices to the shredded beef and mix in the lime juice.
- Prepare the tortillas:
Warm each tortilla briefly in a skillet until soft. Dip one side lightly into the beef cooking juices for extra flavor. - Place a little shredded beef and cheese in the center of each tortilla. Roll tightly and place seam-side down.
- Make them crispy:
Heat a thin layer of oil in a skillet over medium heat. Fry the taquitos seam-side down first for 2–3 minutes, then turn and cook until golden and crispy on all sides. - Drain briefly on paper towels.
- Serve:
Arrange the crispy taquitos on a plate and top with salsa verde, pico de gallo, sour cream, crumbled cotija cheese, and fresh cilantro. Serve with lime wedges. 🌶️🍋🟩
❤️ Pro Tip
For the best flavor, don’t skip dipping the tortillas in the beef cooking juices before rolling. It gives them that beautiful golden color and rich birria flavor while keeping the inside juicy.