Shredded Beef Taquitos Recipe in Air Fryer

Shredded Beef Taquitos recipe cooked in Air Fryer or deep fried. They are stuffed with seasoned slow cooker Mexican shredded beef.

Course Main Course

Cuisine Mexican, Tex Mex

Keyword Shredded Beef Taquito Recipe, Shredded Beef Taquitos, Shredded Beef Taquitos in Air Fryer, slow cooker Mexican shredded beef, Taquitos in Air Fryer

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 305kcal

Author Evelyn

Equipment

Ingredients

2-3 pound Chuck Roast
14 ounce Beef Broth
1 Tablespoon Worcestershire Sauce
½ cup green chile chopped
1 1 ounce package Taco Seasoning or 2 Tablespoons homemade Taco Seasoning
1 cup chopped white onion
3 teaspoons Mexican oregano
2 dozen corn tortillas

Instructions

Add the beef broth and Worcestershire Sauce to a slow cooker and heat to high. (we used our frozen homemade beef broth cubes)
NOTE: we freeze homemade or leftover chicken or beef broth in these little silicone ice cube trays. After they are frozen we store them in freezer bags. This works great especially when you only need a cup or less.
Season the chuck roast with salt and pepper then flip it over and season the other side liberally.
Place the roast in the slow cooker and top with the chopped onions and green chiles.
Sprinkle the package of taco seasoning over the meat, crush and top with the Mexican oregano. Place lid on slow cooker and cook on high for 5 hours or 7 hours on low.
After the beef is cooked, shred with two forks mixing it with the liquids. Pour off excess liquid.
Heat up the corn tortillas on a comal until soft enough to roll but not so soft they fall apart. Tortillas can also be heated in the microwave.
Place the warm tortilla on a flat surface and place two tablespoons of the Mexican shredded beef in a line down the center.
Roll the tortilla around the shredded beef forming a taquito.
Preheat your air fryer to 400° F. Place 4-5 shredded beef taquitos seam side down in the hot air fryer, spray with a cooking spray. Air fry the taquitos for 4 minutes and then flip and cook for 3-4 minutes until shells are crispy.
Note for Deep Frying: Heat about ¼ inches of oil in a deep cast iron skillet to medium high heat. Fry each taquito in oil 2-3 minutes each side until crispy. Remove and place on a paper towel lined plate to drain. Continue until all are cooked.
Serve with your choice of toppings such as Monterey Jack Cheese, tomatoes, jalapeños and sour cream. Enjoy dipped in guacamole, refried beans or queso.

Nutrition