1-First Step: Cook the Beef Begin by choosing your cooking method based on your time and tools. For the slow cooker, season your 1 beef chuck roast with salt and pepper, then place it in the pot. Add 1 ½ Tbsp chili powder, 1 tsp garlic powder, ½ Tbsp cumin, 1 tsp dry minced onion powder, 14 oz can beef broth, and ½ cup salsa. Cook on LOW for 7-8 hours until the meat is tender and easy to shred. If you’re using an Instant Pot, cut the roast into 4 large pieces, season it, and add the same ingredients before cooking on manual/high pressure for 50 minutes, followed by a natural release for 15-20 minutes. This step ensures the beef is flavorful and ready for your homemade crispy taquitos.

2-Second Step: Shred the Beef Once the beef is done, carefully remove it to a plate and let it cool slightly. Discard any large fat pieces, then use two forks to shred the meat into fine strands. Return the shredded beef to the pot with the cooking juices to keep it warm and moist, which helps in assembling your easy Mexican rolled tacos. This process makes the filling easier to handle and adds extra flavor from the broth and spices.

3-Third Step: Prepare the Tortillas Heat a non-stick griddle over medium-high heat and cook each of the 20 corn tortillas for 15-30 seconds per side until they’re soft and pliable. This step prevents cracking when you roll them, making your beef taquitos more sturdy. Keep the warmed tortillas covered with a cloth to maintain their flexibility while you work on the rest.

4-Fourth Step: Assemble the Taquitos Now it’s time to put it all together. Spoon about 2 tablespoons of the shredded beef mixture in a line at one end of a warm tortilla. Roll it up tightly and secure it with a toothpick to hold the shape. Repeat for all 20 tortillas, ensuring each one is packed just right for even cooking. For dietary adaptations, if you’re making vegan versions, use your plant-based substitute here to keep things inclusive.

5-Fifth Step: Cook the Taquitos Choose your cooking method based on preference. For frying, add about 1 ½ inches of oil to a large skillet and heat to medium-high. Fry the taquitos in small batches for a few seconds per side until they’re golden and crispy, then drain them on a paper towel-lined plate. If baking, preheat your oven to 425°F, place the taquitos on a baking sheet, spray them lightly with cooking spray, and bake for 15-20 minutes until crispy. This step is where your homemade taquitos get that irresistible crunch, and you can adapt for low-calorie options by sticking to baking.

6-Final Step: Serve the Taquitos Finish by serving the taquitos hot, accompanied by salsa, sour cream, guacamole, and shredded cheese. The total prep time is about 10 minutes, with cooking taking 1 hour 30 minutes for Instant Pot or 7-8 hours for slow cooker, leading to a total of around 1 hour 40 minutes. These Mexican taquitos shine with fresh toppings, making them a versatile dish for any meal, and you can adjust portions for different group sizes.