When I was little, in the days before widespread drive thru restaurants, there was a little taco stand in our town called Hi-Chic that served taquitos. I loved going there with my dad where he’d order me two taquitos and a side of their very cold, probably had been frozen, guacamole. It is a precious memory.
For the last few months, I’ve been experimenting with making my own taquitos at home. This past week, I think we found a winner. This is a great recipe because you can make a ton of beef taquitos, store them in the freezer, and then bake them up when you’re ready for a quick, easy, and delicious lunch or dinner.
Since I was bulk cooking enchiladas, shredded beef, and taquitos all at one time, it’s difficult to give you an exact amount on how much filling you’ll need. I can say that 7.5 pounds of chuck roast produced about 12 cups of shredded beef filling which I then stretched into 2 dozen enchiladas, 2 dozen taquitos, and 2 pounds of beef filling for sandwiches and tacos. My educated guess is that you’ll want at least 2 cups of beef filling for these taquitos. Having extra won’t hurt. Make more taquitos or freeze the extra beef for another meal.
- In medium skillet, heat oil until shimmering. Using tongs, fry tortillas in hot oil until softened. Drain on paper toweling.
- Assemble taquitos by rolling about 1-2 Tablespoons of filling tightly into each tortilla. Secure with a toothpick and set on a tray.
- If freezing, flash freeze until firm, but not so firm that you can't remove the toothpick. If the toothpick gets stuck, that's fine, but you won't be able to store them as compactly in your freezer container. Once frozen, pack into freezer containers and store in the freezer.
- If baking right away, leave the toothpicks in, and pop into a preheated 475° oven. Bake for about 10-20 minutes, turning at least once.
- If baking from frozen, place taquitos seam side down on tray and bake at 475° for up to 25 minutes. Check for crispness.
- Remove toothpicks. Serve with sour cream, salsa, and guacamole.