Perfect for sharing, taquitos rancheros are fried, rolled corn tortillas filled with savory shredded beef and smothered in a spicy ranchero sauce.The flavors of these taquitos are meaty, spicy, and creamy, all in one bite!
Taquitos rancheros are popular Mexican snacks made with rolled-up corn tortillas filled with shredded beef and then fried until golden brown and crispy.
The name of this dish comes from the delicious and hearty ranchero sauce made of tomatoes, chilies chiles, garlic, cumin, and oregano. The sauce is used not only to serve them but also to make the flavorful taco filling.
Taquitos rancheros ate garnished with shredded lettuce, Mexican crema, queso fresco, and refried beans. But feel free to add your favorite toppings like guacamole or pico de gallo.
Sometimes I like to serve those taquitos rancheros in cups with lots of sauce as a fun party appetizer, just like my flautas ahogadas!
Ingredients
- Tortillas: Corn tortillas are the traditional base for taquitos, so pick up some at the store or make my corn tortillas recipe.
- Shredded beef: You can use leftovers from a roast or any other type of cooked beef, but it’s easy to make one from scratch with my carne deshebrada recipe.
- Tomatoes: A classic ingredient in salsa, tomatoes provide that bright, acidic flavor and chunky texture in every bite.
- Onion: A must-have for any Mexican dish, but especially for this ranchero sauce to give it more depth and spice.
- Chiles: For the ranchero sauce you can use guajillo, serrano, jalapeños, or a combination for maximum flavor and heat.
- Herbs & aromatics: Garlic, cumin, and epazote (or oregano) are perfect for these taquitos, trust me!
- Beef stock: If you make your own shredded beef, make sure to save some of the cooking water to use in the sauce, otherwise just use store-bought beef stock.
- Oil: Use your favorite neutral oil for frying such as sunflower, canola, corn, etc.
- For serving: You will need frijoles refritos (refried beans), queso fresco (or your favorite cheese), shredded lettuce, and Mexican crema which you can substitute with sour cream if needed.
How To Make Taquitos Rancheros
In a large pan heat 2-3 tablespoons of olive oil and add onions, garlic, and jalapeno chilies. Stir fry until onions are softened
Stir in guajillo chilies and cumin seeds. Cook for 2 minutes. Add tomatoes and cook stirring constantly until tomatoes are slightly cooked.
Pour in the beef stock, add epazote, and bring to a simmer. Cover the pan and cook over low heat for 10 minutes.
Remove the pan from the heat and allow the mixture to slightly cool down, then transfer everything to a blender. Blend until you’ll have a smooth sauce.
Wipe the pan where you cooked the ingredients and heat 1-2 tablespoons of olive oil. Add the sauce and bring it to a boil.
Cook for 2-3 minutes, adjust seasonings and turn off the heat. Remove 1/2 cup of the sauce and set aside.
In a frying pan add 2 tablespoons of olive oil and stir-fry the onions until softened and slightly browned. Mix in the shredded beef and cook for 1 minute.
and the sauce you reserved before. Mix to combine all ingredients and cook for a couple of minutes, making sure there are no liquids left in the mixture.
Remove from heat and allow to cool down.
Heat the corn tortillas in a griddle or comal until nicely soft and pliable. Place a tortilla flat on a surface and add some shredded beef mixture to one side.
Roll the tortilla tightly into a tube-like shape and secure it with a toothpick. Repeat with all tortillas.
Heat a good amount of oil in a large frying pan.
Carefully add as many taquitos as loosely fit in your pan and fry on all sides until nicely golden and crispy.
As fried taquitos come out of the pan place them in a cooling rack or on a plate lined with paper towels, then remove the toothpicks.
To serve first ladle some ranchero sauce on a plate, then add some refried beans in the middle spreading them a little bit. Place 3 or 4 taquitos over the beans.
Generously top with lettuce, more ranchero sauce, crumbled queso fresco, and cream. Serve immediately.
Recipe Notes
- Take it easy with the amount of filling you use. Too much will cause the tortilla to tear and make it difficult to roll up.
- Tightly roll each taquito and secure it with a toothpick, so it holds its shape while frying.
- Make sure to heat the oil to the right temperature before adding the taquitos to help them cook quickly and evenly, leaving you with perfectly crispy taquitos.
How to Store & Reheat
Those taquitos rancheros are best eaten when freshly made. But if you have leftovers and want to save them for a quick snack later, store them in an airtight container in the refrigerator for up to three days.
When you’re ready to enjoy your taquitos again, reheat them in a hot pan lightly greased with oil until crispy and heated through. You could also heat them in the microwave, but they won’t be crispy.
FAQ
What is the difference between taquitos and flautas?
In Mexico, there’s no a real difference between taquitos and flautas as is only a personal and sometimes regional preference to call them. The word taquito is applied just as a diminutive to any type of taco and not to name a dish.
Can taquitos be frozen?
Yes. You can freeze taquitos before they’re fried. Wrap them tightly and place them in resealable bags, they will last for up to 3 months. When ready to eat, just throw them in the hot oil and fry them as instructed in the recipe.
More taquitos recipes
Did you enjoy this Taquitos Rancheros recipe? Please, don’t forget to rate it and leave us a comment below. If you want to keep up to date with more delicious recipes, please follow this blog on Pinterest, Instagram, YouTube, and Facebook.
Video
Taquitos Rancheros
Ingredients
- 18 corn tortillas
- 2 cups shredded beef (use leftovers or make our recipe)
- 1 medium onion (sliced)
- vegetable oil
For the ranchero sauce:
- 2 pound tomatoes (cut into chunks)
- 1 medium onion (cut into chunks)
- 2 Serrano or jalapeño peppers (seeds and veins removed)
- 2 guajillo peppers (cut into pieces)
- 2 garlic cloves (peeled)
- ½ tsp cumin seeds
- ½ tsp dried epazote (or oregano)
- 2 cups beef stock
- olive oil (as needed)
For serving:
- Refried beans
- Queso fresco
- Mexican crema
- lettuce (shredded)
Instructions
Make the ranchero sauce
- Heat 2-3 tablespoons of olive oil in a pan and add onions, garlic, and jalapeno chilies. Stir fry until onions are softened
- Stir in guajillo chilies and cumin seeds. Cook for 2 minutes.
- Add tomatoes and cook stirring constantly until tomatoes are slightly cooked.
- Pour in the beef stock, add dried epazote and bring to a simmer. Cover the pan and cook over low heat for 10 minutes.
- Allow the mixture to slightly cool down then transfer it to a blender. Blend until you’ll have a smooth sauce.
- Wipe the pan where you cooked the ingredients and heat 1-2 tablespoons of olive oil. Add the sauce and bring it to a boil.
- Cook for 2-3 minutes, adjust seasonings, and turn off the heat.
Make the filling
- Heat 2 tablespoons of olive oil in a pan and stir-fry the onions until softened.
- Mix in the shredded beef and cook for 1 minute.
- Add ½ cup of the chili sauce, mix to combine, and cook for a couple of minutes, making sure there are no liquids left in the mixture.
- Remove the pan from heat and allow the mixture to cool down.
Assemble & fry taquitos
- Heat the corn tortillas in a griddle or comal until nicely soft and pliable.
- Place a tortilla flat on a surface and add some shredded beef mixture to one side.
- Roll the tortilla tightly into a tube-like shape and secure it with a toothpick. Repeat with all tortillas.
- Heat a good amount of oil in a large frying pan.
- Carefully add as many taquitos as loosely fit in your pan and fry on all sides until nicely golden and crispy.
- As fried taquitos come out of the pan, place them in a cooling rack or on a plate lined with paper towels, then remove the toothpicks.
Serve
- Add some ranchero sauce on a plate, then add some refried beans in the middle spreading them a little bit.
- Place 3 or 4 taquitos over the beans and top with lettuce, more ranchero sauce, crumbled queso fresco, and cream. Serve immediately.
Notes
- Take it easy with the amount of filling you use. Too much will cause the tortilla to tear and make it difficult to roll up.
- You can make a large batch of taquitos and freeze them in resealable bags for up to 3 months.
- The sauce stores well in the fridge for 3-4 days or up to 3 months in the freezer.
Oh my god! I haven’t heard about taquitos rancheros since I was a kid! I remember my papi loved those taquitos and will always ask my mom to make them in sundays. Good memories, thank you!