Name: Homemade Taquitos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 10–12 corn or flour tortillas; 2 cups cooked chicken or beef, finely shredded; 1.5 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); 0.25 cup onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 0.75 tsp salt; 0.5 tsp black pepper; 2 tbsp olive oil or cooking spray

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I love making Homemade Taquitos when I want something crispy, flavorful, and fun to eat. They’re crunchy on the outside, packed with savory filling on the inside, and perfect for a casual dinner, party snack, or make-ahead meal.

Why You’ll Love This Recipe

I like this recipe because it’s simple and endlessly customizable. I can bake or fry them depending on my mood, and they work with so many different fillings. I also enjoy how they’re great for using up leftover meat and how everyone can dip them in their favorite sauces. Homemade Taquitos

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

corn or flour tortillas
cooked chicken, beef
shredded cheese
onion
garlic
ground cumin
chili powder
salt
black pepper
olive oil or cooking spray

optional toppings
sour cream
salsa
guacamole

Directions

I start by preheating the oven to 425°F (220°C) if baking. I warm the tortillas slightly so they’re flexible and won’t crack when rolling.

In a bowl, I mix the cooked meat with shredded cheese, finely chopped onion, garlic, cumin, chili powder, salt, and black pepper.

I place a small amount of filling along one edge of each tortilla, roll it tightly, and place it seam-side down on a baking sheet. I lightly brush or spray the taquitos with olive oil.

I bake them for about 18 to 22 minutes, turning once halfway through, until they’re golden and crispy. If frying instead, I cook them in hot oil until crisp on all sides and drain on paper towels.

Servings and timing

I usually get about 10 to 12 taquitos from this recipe.
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Variations

I sometimes add cream cheese or refried beans to the filling for extra richness. When I want a vegetarian version, I use black beans, corn, and sautéed peppers. I also like adding a pinch of smoked paprika or cayenne for extra heat.

storage/reheating

I store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven or air fryer until crispy again. I also freeze uncooked or cooked taquitos and bake them straight from frozen when needed. Homemade Taquitos

FAQs

Can I make taquitos ahead of time?

I often assemble them ahead and keep them covered in the refrigerator until ready to bake.

Do corn or flour tortillas work better?

I prefer corn tortillas for traditional flavor, but flour tortillas roll more easily.

Can I air fry taquitos?

I air fry them at 400°F for about 8 to 10 minutes, turning once.

Why do my taquitos open while cooking?

I make sure they’re rolled tightly and placed seam-side down to keep them closed.

What dips go best with taquitos?

I love serving them with salsa, guacamole, sour cream, or queso.

Conclusion

I keep Homemade Taquitos in my rotation because they’re crispy, versatile, and always a hit. Every time I make them, they bring a fun, satisfying crunch that turns simple ingredients into something everyone loves.

Homemade Taquitos

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Crispy homemade taquitos filled with seasoned meat and melted cheese, baked or fried to golden perfection and perfect for dipping and sharing.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10–12 taquitos
Category: Appetizer
Method: Baking or Frying
Cuisine: Mexican
Diet: Halal

Ingredients

10–12 corn or flour tortillas
2 cups cooked chicken or beef, finely shredded
1.5 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
0.25 cup onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
0.75 tsp salt
0.5 tsp black pepper
2 tbsp olive oil or cooking spray

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Instructions

Preheat the oven to 425°F (220°C) if baking.
Warm the tortillas until pliable so they don’t crack when rolling.
In a bowl, mix the cooked meat, shredded cheese, onion, garlic, cumin, chili powder, salt, and black pepper.
Spoon a small amount of filling along one edge of each tortilla.
Roll tightly and place seam-side down on a baking sheet.
Lightly brush or spray the taquitos with olive oil.
Bake for 18–22 minutes, turning once halfway through, until golden and crispy.
Alternatively, fry in hot oil until crisp on all sides and drain on paper towels.
Serve hot with desired toppings.

Notes

Corn tortillas give a more traditional flavor, while flour tortillas roll more easily.
Roll tightly and place seam-side down to prevent opening.
Can be baked, fried, or air fried.
Great for using leftover meat.