Shredded Beef Taquitos Recipe in Air Fryer

These Shredded Beef Taquitos in the Air Fryer are a game-changer! Tender, slow-cooked Mexican-style shredded beef (packed with green chiles, taco seasoning, and savory juices) gets rolled into corn tortillas and air-fried to golden, crunchy perfection—crispy outside, moist and juicy inside.

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 Osborn

Equipment

Ingredients

2-3 pound Chuck Roast
14 ounces 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

Pour the beef broth and Worcestershire sauce into your slow cooker, then set it to high to start heating. (We love using our frozen homemade beef broth cubes for this—super convenient and zero waste!)
Season the chuck roast generously on all sides with salt and pepper. Flip it over and repeat, making sure to coat it liberally for maximum flavor—don’t hold back!
Place the seasoned chuck roast into the slow cooker, nestling it right into the warm beef broth and Worcestershire sauce mixture.Scatter the chopped onions and diced green chiles evenly over the top of the roast—this adds fantastic flavor as everything slow-cooks together.
Sprinkle the entire packet of taco seasoning evenly over the top of the roast, then crush the dried Mexican oregano between your fingers (to release its amazing aroma and flavor) and scatter it generously on top.
Pop the lid on the slow cooker and cook on high for 4–5 hours or on low for 7–8 hours, until the beef is melt-in-your-mouth tender and shreds effortlessly with two forks.
Once the beef is fork-tender and done cooking, remove the roast from the slow cooker and shred it completely using two forks right in the pot (or transfer to a large bowl if you prefer).
Mix the shredded beef thoroughly with the flavorful cooking liquids—this keeps it juicy and packed with all that delicious Mexican-seasoned goodness.
Then, carefully pour off (and reserve) any excess liquid if the mixture seems too wet. You want the beef moist but not soupy, so it holds together perfectly when rolled into those crispy taquitos. (Save the extra juices for dipping, drizzling, or making a quick sauce later!)
Warm the corn tortillas on a hot comal (or cast-iron skillet) over medium heat for 20–30 seconds per side, flipping once, until they’re soft, pliable, and easy to roll without cracking—but not so hot or long that they become overly fragile or start to crisp up.
Lay a warm, pliable corn tortilla flat on your work surface (a cutting board or clean countertop works great).
Spoon about 2 tablespoons of the juicy, Mexican-seasoned shredded beef in a straight line down the center of the tortilla—enough to fill it generously without overstuffing, so it rolls easily and stays sealed.
Fold one edge of the tortilla snugly over the filling, then tightly roll it up into a compact cylinder, tucking the beef inside as you go to form a neat taquito. Keep the roll firm so the filling stays put and the tortilla seals naturally at the end (no toothpicks needed if it’s rolled tightly enough, especially once it crisps in the air fryer).
Preheat your air fryer to 400°F (about 200°C) while you finish rolling the taquitos.Arrange 4–5 rolled shredded beef taquitos seam-side down in the air fryer basket in a single layer (don’t overcrowd—work in batches if needed). Lightly spray the tops with cooking spray (olive oil, avocado, or neutral spray works great) for that extra golden crisp.
Air fry for 4 minutes, then carefully flip them over using tongs. Spray the second side lightly, and air fry for another 3–4 minutes until the tortillas are beautifully golden, crispy, and sizzling. (Total cook time is usually 7–8 minutes, but keep an eye on them—air fryers vary!)
Deep Frying Option (for ultra-classic crunch):
Heat about ¼–½ inch of neutral oil (like vegetable or canola) in a deep cast-iron skillet or heavy pan over medium-high heat until shimmering (around 350–375°F if you have a thermometer).Carefully add the taquitos seam-side down and fry for 2–3 minutes per side, turning once, until deeply golden and super crispy.Remove with tongs and drain on a paper towel-lined plate. Repeat with remaining taquitos, adding more oil if needed and keeping the temperature steady.
Serve these golden, crispy Shredded Beef Taquitos hot and loaded with your favorite toppings! Sprinkle on shredded Monterey Jack cheese (let it melt slightly for extra gooey goodness), diced fresh tomatoes, sliced jalapeños for a kick, and a generous dollop of cool sour cream.

Notes

Pro Tip: We love freezing homemade or leftover chicken and beef broth in these handy silicone ice cube trays (perfect for 2 Tablespoon portions). Once frozen solid, pop them out and transfer to freezer bags for easy storage.

It’s a total game-changer when a recipe calls for just a cup or less—no more wasting half a carton or dealing with messy thawing from a big container!

Nutrition