These Steak and Chorizo Taquitos couldn’t be easier and require just a few ingredients. They can be made with any steak or roast you have.
They are naturally gluten and dairy lactose free.
The taquitos are not spicy hot either, for those who don’t care for spicy foods. Of course, you can always add extra heat!
I got this Cookbook from my Aunt and Uncle for Christmas many years ago. The original recipe for these comes from that cookbook. It has lots of good recipes but everyone’s favorite is ‘Steak and Chorizo Taquitos’.
The original recipe calls for beef. I usually make them with venison instead of beef now. Why?
Venison has 160 less calories per pound than a comparable cut of beef AND 4 grams of Saturated fat as opposed to 12 grams in Beef. That’s a huge savings! These taquitos are among our favorite venison recipes.
My family is crazy about Mexican cuisine! This taquitos recipe, is no exception! Here are a few fun facts regarding taquitos!
What you need
- pulled venison
- tomato sauce
- corn tortillas
How to make them
I usually use leftover meat. To make pulled venison, follow this recipe. If using fresh meat, place meat in pot with a bit of salt. Cover with water. Add onion and celery chunks. Bring to boil. Reduce heat and simmer until tender, 1 ½ – 2 hours. Let cool in juices. Then proceed to pull the meat.
- Place potatoes in saucepan. Barely cover with water. Bring to boil. Reduce heat. Simmer for 20-30 minutes until potatoes are soft. Allow potatoes to cool.
- In the meantime, remove chorizo from casings. Brown chorizo in a skillet. Turning to brown on all sides.
- Once potatoes have cooled, grate them on a coarse grater.
- Dice onion.
- Add the shredded meat, chorizo, onion, potato, tomato sauce and pepper to a large bowl.
- Mix well.
- Fry tortillas in a bit of oil just until soft. About 10 seconds per side. Drain between paper towel.
- Place a couple tablespoons of the steak and chorizo filling towards the edge of a softened tortilla. Roll up tightly into a log.
How to crisp taquitos
Once taquitos are rolled they can be crisped by three different methods.
- Baked taquitos Place taquitos on a baking sheet, seam side down. Bake at 350°F for 15-20 minutes, turning halfway through. Can be crisped from frozen. Add a few more minutes on to the time.
- Air fried taquitos Air fry them seam side down at 300°F. First side will take about 5 minutes. Turn and air fry another 5 minutes on second side. Can be crisped from frozen. Add a few more minutes to time. Watch carefully so the tortillas don’t get too browned.
- Stovetop taquitos In shallow oil in a small frying pan, fry taquitos for a few minutes on each side, until golden brown. Only fry thawed taquitos to prevent splatters and potential burn hazard!
What to serve them with
Taquitos can be served for appetizers, lunch or dinner with some delicious sides.
- Spanish rice
- Refried beans
- Peach salsa
- Chopped lettuce and tomato
- Sour cream or Mexican creme
How to store them
Load taquitos into quart bags. Refrigerate for 3-4 days.
Taquitos can be frozen in freezer bags 3-4 months. Leftover filling freezes well for 3-4 months too. Thaw in refrigerator.
Serve with frijoles, or guacamole and your favorite salsas.
Whether you choose to use beef or venison you will not be disappointed with these delicious taquitos.
- Venison Enchiladas
- Crockpot Chicken Enchiladas
- Stacked Enchiladas
- Chorizo Tacos
- Homemade Salsa
- Instant Pot Pinto Beans
Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!
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Enjoy! And have fun cooking!
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- 1 1/2 – 2 lb Beef or Venison Flank Steak
- 1/2 large onion quartered
- celery tops or stalks cut into chunks
- 2 Potatoes
- 3 Tbsp Olive Oil
- 1 lb Chorizo
- 2 medium onion
- 3 – 4 c Tomato Sauce (I use low sodium)
- 48 Corn Tortillas (at least, depending on how much filling you put in each tortilla)
- Steak and Chorizo Filling
- Place meat in Dutch oven. Just cover with water. Add celery and onion. Cover and bring to a boil, then reduce heat. Cook for 1 – 2 hours until internal temp of meat reaches at least 195°F, or until tender. Let meat cool in broth. Can be refrigerated for 2-3 days before continuing.
- Cook potatoes in a small saucepan in boiling, salted water until tender but not mushy. About 20 minutes. Drain and cool. Grate cold potatoes with a coarse grater.
- Heat 1 Tbsp. olive oil in a large, heavy bottom skillet. Remove Chorizo from casing. Brown Chorizo in batches (do not overcrowd pan) and break apart as it browns. After all the chorizo has browned, turn down heat and add onion and cook until onion is tender, stirring occasionally.
- Meanwhile, shred meat, traditionally beef is cut across the grain into 1 1/2" long pieces and shredded with 2 forks. This makes a large batch, so it would take forever to shred so I pulse in a food processor a few times. Don't over process.
- Add shredded meat, potatoes, tomato sauce, and salt and pepper to the pan you cooked the chorizo and onion in. Mix well.
- Soften tortillas in shallow, very hot oil for about 10 seconds on each side. Drain between paper towel.
- Place about 1-2 tablespoon of Steak and Chorizo filling in a narrow strip at one end of tortilla. Roll up tightly. Place on cooling rack, seam side down.
- Crisp taquitos 3 different ways. First, heat oil to 365°F . Carefully place taquitos seam side down in hot oil. Fry several taquitos at a time until crisp. Drain over skillet and then on paper towels.Second, bake taquitos at 350°F for 15-20 minutes until browned. Turn half way through baking time.Third, air fry taquitos seam side down, at 350°F for about 5 minutes. Turn and continue to air fry another 4-5 minutes until golden brown and crispy.
- Serve with Guacamole, Frijoles (Refried beans), and salsa of your choice. Our favorite is Peach Salsa.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Originally Published 11/16/2014 Updated 3/20/2021