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Beef Taquitos

Yields6 ServingsPrep Time20 minsCook Time4 hrs 30 minsTotal Time4 hrs 50 mins

 1 lb Beef stew meat sliced in 1-inch pieces
 1 cup Chopped Roma tomato
 1 tsp Salt
 ½ cup Vegetable oil
 12 El Comal Large Corn Tortillas, warmed
To serve with:
 Shredded lettuce
 Chopped tomato
 Chopped cilantro
 Sliced jalapeƱo
 Crumbled cotija cheese

Place beef, tomato and salt in a slow cooker. Cook for 4 hours on high or until meat is tender. Shred with two forks. Render any liquid or fat. Set aside.


Heat oil in a large frying pan over medium heat. Fill each tortilla with 3 tablespoons shredded beef. Roll and secure with a toothpick if needed. Fry each rolled taco for 3 minutes, turning frequently with tongs, or until golden and crispy. Transfer to a paper-towel-lined plate to absorb any excess oil. Repeat with remaining beef and tortillas.


Serve with lettuce, tomato, cilantro, jalapeƱos and cotija cheese.

Nutrition Facts

Servings 6