Appetizers | Entree | Field To Table

Steak Taquitos

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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.

Overhead photo of a platter of taquitos.Pin

They are naturally gluten and dairy lactose free.

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The taquitos are not spicy hot either, for those who don’t care for spicy foods. Of course, you can always add extra heat!

Taquitos, translated as little tacos are really rolled tacos. The meat is previously slow cooked with garlic, chili powder, cumin, and other spices.

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?

Cover of Mexican Cookery CookbookPin

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
  • chorizo
  • onion
  • potatoes
  • tomato sauce
  • pepper
  • oil
  • corn tortillas – you can make them with flour tortillas but then they are technically called flautas
Ingredients for venison taquitos. See recipe for details.Pin

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.

  1. 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.
  2. In the meantime, remove chorizo from casings. Brown chorizo in a skillet. Turning to brown on all sides.
  3. Once potatoes have cooled, grate them on a coarse grater.
  4. Dice onion.
  5. Add the shredded meat, chorizo, onion, potato, tomato sauce and pepper to a large bowl.
  6. Mix well.
  7. Soften tortillas in a bit of oil just until soft. About 10 seconds per side. Drain between paper towel. You can also soften them in the microwave, covered with a damp paper towel but depending on the quality of your tortilla, the tortillas may crack and break when you try to roll them.
  8. Place a couple tablespoons of the steak and chorizo filling towards the edge of a softened tortilla. Roll up tightly into a log.
Step by photos for how to make it. See details in recipe below.Pin

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 Spray taquitos with a light coating of cooking spray. 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 vegetable oil in a small frying pan, fry taquitos for a few minutes on each side, until golden brown. Drain on paper towels. Only fry thawed taquitos to prevent splatters and potential burn hazard!
Woman's hand dipping taquito in salsa.Pin

What to serve them with

Taquitos can be served for appetizers, lunch or dinner with some delicious sides.

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.

Platter with taquitos and fixings.Pin

More Mexican

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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Close up of crispy taquito.Pin

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Woman's hand dunking taquitos in salsa.Pin

Steak Taquitos

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.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 9 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Mexican
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 48 taquitos
Calories: 123kcal
Author: Beth Neels
Cost: $5


  • 1 1/2 – 2 lb Beef or Venison Flank Steak
  • 1/2 large onion quartered
  • celery tops or stalks cut into chunks
  • water
  • Salt
  • 2 Potatoes
  • 3 Tbsp Olive Oil
  • 1 lb Chorizo
  • 2 medium onion
  • 3 – 4 c Tomato Sauce (I use low sodium)
  • Pepper
  • 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.

Assemble Taquitos

  • 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.
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Can be refrigerated for 3-4 days.
Taquitos can be frozen for several months before frying.
Thaw thoroughly, if frying. 
If baking or air frying, can be crisped from frozen.
Filling can also be frozen for several months. Thaw filling and then fill tortillas as you would normally and then fry.


Calories: 123kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 125mg | Potassium: 93mg | Fiber: 1g | Vitamin A: 35IU | Vitamin C: 1.4mg | Calcium: 25mg | Iron: 0.8mg
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Originally Published 11/16/2014 Updated 3/20/2021

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  1. The taquitos are not spicy hot either, for those who don’t care for spicy foods. Of course, you can always add extra heat!

    Taquitos, translated as little tacos are really rolled tacos. The meat is previously slow cooked with garlic, chili powder, cumin, and other spices.

  2. 5 stars
    I just love that combination of venison and chorizo! These taquitos look like something my entire family will enjoy!

  3. 5 stars
    I’ve always been intimidated by making taquitos but your recipe makes it seem do-able, now that I know I can bake them instead of frying. Looking forward to trying these with your delicious Instant pot pinto beans on the side!

  4. 5 stars
    Potatoes have been a part of our tacos for ages. Never thought to add them to taquitos. I love your recipe.

  5. 5 stars
    I had taquitos for the first time when we were in Costa Rica — they were perfectly fried and absolutely delicious with a fresher than fresh guac! This reminds me of that time!

  6. 5 stars
    My boss’s husband is really into hunting and often brings back venison – I can’t wait to share this recipe with them as a way to spice it up. Who ever thought of combining venison and taquitos, genius! Thanks for sharing!

    1. Thank you very much, Fiona! I’m always looking for new ways to cook venison, as well! Keep your eye here. I have a venison corned beef coming soon that is to die for!

  7. I love taquitos.. and I like them crispy – these look crispy..! Been years since I ate these but have never made myself. Your recipe sounds so yum…

    1. I am seriously addicted to Mexican food! Lucky my husband likes it now or it would have to be the end 🙂 Thanks Elaine!

  8. My kiddos love taquitos but I’ve never made them homemade. Bad mom, I know. I love all your step by step photos to make it easy for us newbies!

  9. I’ve never tried venison.I’d like to try this with chicken though, that would be a great combination of flavours! thanks

  10. This recipe looks really good! I have never had venison, and where I grew up in NY (eastern LI), seafood was plentiful. I bet it is good!

  11. I absolutely love chorizo and taquitos! These look extra crispy and delicious and I can’t wait to make them for the family!

    1. If you are not keen about or don’t have access to venison, chicken and pork carnitas work great with the chorizo, too, Megan!

    1. I’m so pleased you enjoyed them! Thank you for the comment! I have always wanted to try Elk, I’ve heard it’s delicious.
      I will have a lot more venison recipes on this site. It’s hard to find good ones!
      Just a side note, I cook the leftover cooking water down and freeze it for use in stews, soups, etc. Fresh stock, instead of using beef. It makes a big difference!
      Keep checking in or like the site on one of the social media links at the top of the home page for updates. At this point, I don’t have the capacity to notify you by email. I’m working on that! Beth

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