📝 About This Recipe
These golden, shatteringly crisp taquitos bring the vibrant flavors of Mexican street food right into your kitchen without the mess of deep-frying. We use tender, slow-cooked shredded beef seasoned with smoky chipotle and earthy cumin, rolled tightly into corn tortillas that crisp up beautifully in the air fryer. This modern take on a classic 'flauta' style dish offers all the satisfying crunch of the original with a fraction of the oil, making it a perfect weeknight dinner or game-day appetizer.
🥗 Ingredients
The Beef Filling
- 3 cups Cooked Beef Roast (finely shredded chuck roast or brisket)
- 1/2 cup Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Chipotle in Adobo (finely minced for smoky heat)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 1/4 cup Beef Broth (to keep the meat moist)
- 1 cup Monterey Jack Cheese (shredded)
The Wrappers
- 12-16 pieces Corn Tortillas (standard 6-inch size)
- 2 tablespoons Avocado Oil (in a spray bottle or for brushing)
- 1/2 teaspoon Kosher Salt (for finishing)
Zesty Lime Crema & Garnish
- 1/2 cup Mexican Crema (or sour cream)
- 1 tablespoon Fresh Lime Juice
- 1/4 cup Cilantro (freshly chopped)
- 2 pieces Radishes (thinly sliced for crunch)
- 2 tablespoons Cotija Cheese (crumbled)
👨🍳 Instructions
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1
In a medium skillet over medium heat, sauté the diced onion in a teaspoon of oil until translucent, about 4-5 minutes.
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2
Add the minced garlic and chipotle in adobo to the skillet; cook for 1 minute until fragrant.
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3
Stir in the shredded beef, cumin, and smoked paprika. Pour in the beef broth and simmer for 3-4 minutes until the liquid has mostly evaporated, leaving the beef moist but not dripping.
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4
Remove the beef mixture from heat and allow it to cool slightly. Stir in the shredded Monterey Jack cheese until evenly distributed.
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5
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment.
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6
To prevent cracking, wrap the corn tortillas in a damp paper towel and microwave them for 30-45 seconds until they are very pliable and steaming.
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7
Place about 2 tablespoons of the beef and cheese mixture in a line down the center of a warm tortilla.
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8
Roll the tortilla tightly around the filling. If the tortilla feels like it might unroll, you can secure it with a wooden toothpick, though rolling it tightly usually suffices.
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9
Repeat the process until all filling is used, keeping the rolled taquitos under a clean kitchen towel to prevent them from drying out.
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10
Generously brush or spray all sides of the taquitos with avocado oil. This is the secret to getting that 'deep-fried' golden color and crunch.
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11
Place the taquitos in the air fryer basket in a single layer, seam-side down. Do not overcrowd; work in batches if necessary.
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12
Air fry at 400°F for 6-8 minutes. Halfway through, use tongs to gently flip the taquitos for even browning.
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13
While the taquitos cook, whisk together the Mexican crema, lime juice, and a pinch of salt in a small bowl to create the Lime Crema.
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14
Remove the taquitos when they are golden brown and crisp to the touch. Sprinkle with a pinch of kosher salt while still hot.
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15
Serve immediately, drizzled with the lime crema and topped with fresh cilantro, radishes, and crumbled cotija cheese.
💡 Chef's Tips
Always warm your corn tortillas before rolling; cold tortillas will snap and ruin the taquito. For the crispiest results, use avocado or grapeseed oil as they have high smoke points and produce a superior crunch. If you don't have leftover roast beef, you can use ground beef browned with the same spices, though the texture will be less traditional. Don't skip the seam-side down placement in the air fryer; the weight of the filling helps 'seal' the taquito as it cooks. To make ahead, roll the taquitos and freeze them on a baking sheet, then transfer to a bag; air fry from frozen for 10-12 minutes.
🍽️ Serving Suggestions
Serve with a side of authentic Pico de Gallo and chunky Guacamole. Pair with a refreshing Hibiscus Iced Tea (Agua de Jamaica) or a crisp Mexican Lager. A side of Mexican Street Corn (Elote) salad makes this a complete, festive meal. Provide a small bowl of warm salsa roja or salsa verde for dipping. Serve over a bed of shredded iceberg lettuce for a classic restaurant-style presentation.