rolled tacos

Learn how to make delicious, crispy homemade taquitos! They are much easier to make than you might think and taste better than store-bought.

Rolled Tacos/Taquitos

chuck

jarred salsa

salt

lemon pepper

garlic salt

Tortillas

Oil oil

Toothpicks

Trim any excess fat from the meat and cut into large chunks. Sprinkle with salt and pour salsa to coat the meat. Cook on high for 5-7 hours, or until meat is cooked through and shreds easily.

Slow Cooker Beef or Pork

Shred ingredients in a bowl using two forks, or in your stand mixer. Gently mix in other ingredients.

Canned or Pre-Cooked Meat Method

Pour about 2-3 inches of oil into a large, deep pan and heat over medium-high heat.

Wrap tortillas in a kitchen towel and heat in the microwave for 1-2 minutes, until they are soft enough to roll easily. Keep them wrapped as you work.

Place about 1-2 tablespoons of the meat mixture on one side of a tortilla and roll it tightly into a tube-like shape. Secure with 1 or 2 toothpicks.

Continue this method until you've either made your desired amount of tacos or your meat is gone. (If you have leftover meat it keeps quite well in the freezer).

Once the oil is hot, fry the tacos for about 5-7 minutes or until they are starting to look browned and feel crispy. Remember that they will continue to crisp as they sit. Place them on a paper towel lined surface to drain, and sprinkle with a pinch of salt.

Serve hot with salsa, sour cream or guacamole.

Rolled Tacos

Taquitos are rolled tacos filled with chicken, beef or pork and cheese.&nbsp; Fried to perfection for a delicious way to use leftovers!

Homemade Taquitos

beef

green chiles

Corn tortillas

sour cream

salsa

cheese (grated, extra for garnish)

Combine meat, green chilies and garlic salt into a bowl and stir to combine.

Soften tortillas wrapped in a paper towel in the microwave.

Place 2 Tbsp meat mixture onto softened tortilla.

Roll up and secure with a tooth pick.

Heat a pan with vegetable oil (about 1 inch deep) Heat oil until hot and bubbly.

Cook taquitos in oil until lightly golden brown, both sides. Drain on a paper towel.

Garnish with sour cream, salsa and cheese.

https://content.jwplatform.com/videos/Xlk38uZQ.mp4

Taquitos are rolled tacos filled with chicken, beef or pork and cheese.  Fried to perfection for a delicious way to use leftovers!

Taquitos

A delicious, creamy, spicy snack for game day, parties, or anytime. Easy to make them as spicy (or not) as you want. These Vegan Taquitos make a great lunch or dinner too! You can even make them ahead of time and freeze them.

Buffalo Chickpea Vegan Taquitos

(15 oz each) chickpeas (rinsed and drained (or 3 cups cooked chickpeas))

artichoke hearts (frozen

Butternut Mac sauce

Buffalo style hot sauce

corn

Southwest Vegan Ranch Dressing

BEST Guacamole

Preheat your oven to 425°F.

In a large bowl mash the chickpeas with a potato masher or fork. Some larger pieces are ok, but you want the mixture to stick together.

Add the chopped artichoke hearts, Butternut Mac sauce and buffalo style hot sauce and mix to combine.

Scoop about 2 tablespoons of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet.

Bake 15 to 20 minutes until the tortillas are browning on the edges

Soooooooo this is pretty good. The ranch puts it over the top for sure. I added 1/2 of a jalapeño to my ranch and it’s amazing I love it! I wish I had some avocados to make guacamole because that would also be amazing and also some vegan cashew queso would be really good. I was skeptical about the butternut Mac sauce but was very pleasantly surprised because it was delicious as ever.

Absolutely love these!  My husband and I are slowly adding more plant based meals into our diet and these were amazing!  I saw that you mentioned these could be frozen and then cooked, with our busy weeknight schedules, we were wondering how long these could last in the freezer?  Also, how would you recommend storing them in the freezer?  Airtight container? Freezer paper and freezer bag?
Thanks so much for the amazing recipe!
Also the butternut "cheese" sauce was great with adding a bit of salsa and corn chips!

Made these for my husband and I. My husband, who is the definition of a meat-lover, absolutely loved these. He didn't catch the lack of chicken until I told him. They are absolutely delicious, and our boys loved them too. A new staple in our home.

Made these for my omni friends and everyone enjoyed them.  Used the 1/4c of hot sauce and it was just right!

These are absolutely incredible! This will definitely be a staple in my house. Thank you so much!

I'm legit disappointed. I see in the comments that people can't wait to try this but what about the people who have made it? I followed the recipe exactly and I have to say, I find this quite tasteless. There's no flavor. Too bad

https://content.jwplatform.com/videos/kgsEp9tg.mp4

These Buffalo Chickpea and Artichoke Baked Taquitos are a delicious, creamy, spicy snack for game day, parties, or anytime. They make a great lunch or dinner, too! These dairy free taquitos are baked, not fried, and need absolutely no oil! Use corn tortillas to make them gluten free.

Baked Buffalo Chickpea and Artichoke Vegan Taquitos

These crispy taquitos, also known as rolled tacos, are stuffed with a vegan cheesy beefy filling. They are super easy to make and are delicious as a snack or for dinner. Enjoy with salsa, guacamole, sour cream, or vegan queso!

Vegan Cheesy Beefy Taquitos

tbsp oil

yellow onion, finely diced (~1 cup)

garlic,

chipotle peppers

tbsp adobo

tsp cumin

onion powder

tsp salt, more or less to taste

beef style crumbles

water, only if using TVP

vegan cream cheese*

yeast vegan cheese

corn tortillas

If making with TVP, bring the water to...

If making with TVP, bring the water to a boil.

Heat the 2 tablespoons of oil in a...

Heat the 2 tablespoons of oil in a pot over medium heat, and add the onions and garlic. Fry them for 3-5 minutes until the onion is soft.

Add the chipotle peppers and adobo, cumin, onion...

Add the chipotle peppers and adobo, cumin, onion powder, salt, and dried TVP. Stir to coat, and let cook for 30-60 seconds. Add the boiling hot water and stir to combine. Turn the heat off, cover the pot, and let sit for 10 minutes. -OR- If using vegan ground beef, add with the spices and sauté for 4-6 minutes on medium heat. Only add a splash of water if it's dry.

Add the cream cheese and nutritional yeast and...

Add the cream cheese and nutritional yeast and turn the heat on low to help soften the cream cheese and stir to combine.

Warm tortillas and put a couple of tablespoons...

Warm tortillas and put a couple of tablespoons of filling (more or less depending on size of tortillas) in the middle of the tortillas. Wrap the tortillas around the filling to make a roll and repeat with remaining tortillas.

Heat a thin layer of oil in a...

Heat a thin layer of oil in a skillet over medium heat and fry the taquitos in batches, starting with seam side down. Fry for about 5-7 minutes, turning as they cook so that they crisp and turn golden all over. Drain them on paper towel lined plate.

Baking instructions: preheat oven to 425ºF. Line a...

Baking instructions: preheat oven to 425ºF. Line a baking tray with parchment, and spray with oil. Place rolled tacos on baking tray and spray liberally with oil on top. Bake for about 15 minutes or until crispy.

Top 4 rolled tacos recipes from across the web

The most viewed rolled tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rolled Tacos/Taquitos

Homemade Taquitos

Buffalo Chickpea Vegan Taquitos

Vegan Cheesy Beefy Taquitos

Top 4 rolled tacos recipes from across the web

The most viewed rolled tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rolled Tacos/Taquitos

Homemade Taquitos

Buffalo Chickpea Vegan Taquitos

Vegan Cheesy Beefy Taquitos

The most viewed rolled tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine