Taquitos Rancheros

Ingredients

• 18corn tortillas
• 300 g (2 cups)shredded beef (leftovers or freshly prepared)
• 1 mediumonion, sliced
• as neededvegetable oil
• 907 g (2 lb)tomatoes, cut into chunks
• 1 mediumonion, cut into chunks
• 2Serrano or jalapeño peppers, seeds and veins removed
• 2guajillo peppers, cut into pieces
• 2 clovesgarlic, peeled
• 2.5 ml (½ tsp)cumin seeds
• 2.5 ml (½ tsp)dried epazote or oregano
• 480 ml (2 cups)beef stock
• as neededolive oil
• to tasterefried beans
• to tastequeso fresco
• to tasteMexican crema
• to tastelettuce, shredded

Instructions

1. 1

   Soften aromatics

   Heat 30–45 ml (2–3 tablespoons) of olive oil in a pan. Add the chunked onion, garlic and jalapeño or Serrano peppers, and stir-fry until the onion softens.

2. 2

   Toast the spices

   Stir in the guajillo peppers and cumin seeds, then cook for 2 minutes.

3. 3

   Cook tomatoes

   Add the tomatoes and cook, stirring constantly, until they are slightly cooked.

4. 4

   Simmer the sauce

   Pour in the beef stock and add the dried epazote. Bring to a simmer, cover the pan and cook over low heat for 10 minutes.

5. 5

   Blend until smooth

   Let the mixture cool slightly, then transfer it to a blender and blend until smooth.

6. 6

   Finish the sauce

   Wipe out the pan used for the sauce ingredients and heat 15–30 ml (1–2 tablespoons) of olive oil in it. Add the sauce and bring it to a boil.

7. 7

   Cook briefly

   Cook for 2–3 minutes, adjust the seasoning, then turn off the heat.

8. 8

   Soften the onion

   Heat 30 ml (2 tablespoons) of olive oil in a pan. Add the sliced onion and stir-fry until softened.

9. 9

   Add the beef

   Mix in the shredded beef and cook for 1 minute.

10. 10

    Moisten the filling

    Add 120 ml (½ cup) of the chilli sauce, mix it through and cook for a couple of minutes, until no liquid remains in the mixture.

11. 11

    Cool the filling

    Take the pan off the heat and leave the beef mixture to cool.

12. 12

    Warm the tortillas

    Heat the corn tortillas on a griddle or comal until soft and pliable.

13. 13

    Fill each tortilla

    Lay a tortilla flat and place some shredded beef mixture on one side.

14. 14

    Roll the taquitos

    Roll the tortilla tightly into a tube and secure it with a toothpick. Repeat with the remaining tortillas.

15. 15

    Heat the frying oil

    Heat a good amount of oil in a large frying pan.

16. 16

    Fry until crisp

    Carefully add as many taquitos as fit loosely in the pan. Fry, turning them so all sides become golden and crisp.

17. 17

    Drain and unpick

    As the taquitos come out of the pan, set them on a cooling rack or a plate lined with paper towels. Remove the toothpicks.

18. 18

    Prepare the plates

    Spoon ranchero sauce onto each plate, then add refried beans in the middle and spread them slightly.

19. 19

    Top and serve

    Place 3 or 4 taquitos over the beans. Top with lettuce, more ranchero sauce, crumbled queso fresco and crema, and serve immediately.

What are taquitos rancheros?

Taquitos are rolled corn tortillas with a savoury filling, fried until crisp. This rancheros-style version pairs shredded beef with a tomato-based sauce flavoured with chillies, garlic and cumin.

The combination draws on familiar Mexican ingredients and contrasts crunchy tortillas with saucy toppings. Cooking the sauce first also gives you some to season the beef and some to serve over the finished taquitos.

Nutrition and macros by portion

The nutrition label shows one serving as written: 169 calories, 2g protein, 21g carbs, 6g fat.

The corn tortillas and beans provide most of the carbohydrates, while frying oil, queso fresco and crema contribute much of the fat. Beef adds protein, though the amount in each serving depends on how the filling is divided; serve with extra beans or a fresh salad to make the plate more substantial.

Build a balanced ranchero sauce

Chillies: Guajillos add flavour to the sauce, while the Serrano or jalapeño brings heat. Removing the latter’s seeds and veins keeps the recipe’s specified preparation intact.

Tomatoes and stock: The tomatoes form the bulk of the sauce, and beef stock gives it a savoury base. Simmering them together with the aromatics helps soften the ingredients before blending.

Keep the filling dry

Beef: Use shredded cooked beef, including leftovers, and stir it into the softened sliced onion. The small amount of sauce seasons the filling without turning it into a wet mixture.

Doneness: After adding the sauce, cook for a couple of minutes and check that no liquid remains. A drier filling is easier to roll and less likely to escape while frying.

Roll without cracking

Warm tortillas: Heat them on a griddle or comal until supple enough to bend. This makes rolling easier than working with cold, stiff tortillas.

Tight rolls: Put the beef on one side, roll firmly into a tube and secure with a toothpick. Avoid overfilling, which makes the tortilla harder to close.

Fry for an even crunch

Pan space: Add only as many taquitos as fit loosely, so you can turn them and brown every side. Work in batches if needed.

Colour: Fry until golden and crisp all around, then drain on a rack or paper towels. Remove the toothpicks once the taquitos are out of the pan.

Serve with the toppings

Plate: Spread refried beans over a little ranchero sauce, then rest 3 or 4 taquitos on top. Finish with shredded lettuce, more sauce, crumbled queso fresco and Mexican crema.

Serve them straight away so the tortillas retain their crisp texture. Extra beans or a simple salad can round out the plate.

Recipe notes & tips

• Prepare the ranchero sauce before starting the filling so it is ready for both cooking and serving.
• Let the beef filling cool before rolling the tortillas.
• Keep the tortilla rolls snug and secure them with toothpicks before frying.
• Fry in batches rather than crowding the pan.
• Set fried taquitos on a rack or paper towels to drain before plating.

Variations

• Use oregano: Swap it for the dried epazote if that is what you have.
• Choose the pepper: Use Serrano or jalapeño according to your preferred chilli.
• Use leftover beef: Shred cooked beef you already have for the filling.
• Adjust the toppings: Add more lettuce or crema at the table to suit your taste.
• Serve with beans: Include refried beans on the plate as directed for a fuller meal.

Common mistakes to avoid

• Cold tortillas: Warm them until pliable so they roll without cracking.
• Wet filling: Cook off the remaining liquid after adding sauce so the taquitos are easier to assemble.
• Overfilled tortillas: Use a modest amount of beef so each tortilla closes into a tight roll.
• Crowded frying pan: Leave room to turn the taquitos so they brown on all sides.
• Skipping the drain: Use a rack or paper towels to remove excess oil after frying.

How to store

For the best crunch, serve the fried taquitos immediately. Store leftover taquitos and sauce separately in airtight containers in the fridge for up to 3 days; reheat the taquitos in an oven until hot and crisp, and warm the sauce separately.

Frequently asked questions