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–+ servings
Taquitos rancheros recipe.

Taquitos Rancheros

author Maricruz Avalos Flores
18 taquitos
These taquitos rancheros are fried, rolled corn tortillas filled with savory shredded beef and smothered in a spicy ranchero sauce. Meaty, spicy, and creamy, all in one bite!
prep 30 minutes
cook 45 minutes
total 1 hour 15 minutes
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Ingredients 

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.
Nutrition Information
Serving: 1 taquito | Calories: 169kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 242mg | Potassium: 200mg | Fiber: 6g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.2mg