Steak + Cheese Taquitos Recipe

Prep and Marinate Steak

Trim excess fat from the flank steak and pat dry with paper towels. Place steak on a cutting board and slice thinly across the grain into 1/8–1/4-inch strips. Transfer strips to a bowl and add 1 tablespoon olive oil, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, and lime juice. Toss to coat and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Cook Steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the marinated steak strips in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned and just cooked through. Remove steak to a plate and let rest 3 minutes. Roughly chop or shred the cooked strips into small bite-sized pieces. Stir in chopped cilantro and set aside.

Warm Tortillas

To make tortillas pliable and prevent cracking when rolling, warm them briefly: heat a dry skillet over medium heat and warm each corn tortilla 10–15 seconds per side, or wrap a stack in a damp paper towel and microwave 20–30 seconds until pliable. Keep warm under a clean towel as you assemble.

Assemble Taquitos

Lay a warm tortilla flat. Place about 1.5 tablespoons of shredded Monterey Jack and 1 tablespoon shredded cheddar in a line near one edge of the tortilla. Top the cheese with 1.5–2 tablespoons of the chopped steak filling. Tighten the filling and roll the tortilla snugly away from you, tucking in the edges slightly to create a tight roll. Secure seam down and place seam-side down on a tray. Repeat with remaining tortillas and filling; you should get about 10–12 taquitos.

Heat Oil for Frying

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/4 inch depth. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dipping a corner of a tortilla — it should sizzle immediately and bubble but not burn. Add 1/2 teaspoon salt to the oil to season the shells.

Fry Taquitos

Working in batches (do not overcrowd), place seam-side down taquitos into hot oil. Fry 2–3 minutes per side, turning gently with tongs, until golden brown and crisp. Use a slotted spatula to transfer finished taquitos to a paper towel-lined rack to drain. Keep warm in a 200°F (95°C) oven on a baking sheet while frying remaining batches.

Alternative Baking Method

If you prefer to bake: preheat oven to 425°F (220°C). Lightly brush each rolled taquito with vegetable oil and place seam-side down on a parchment-lined baking sheet. Bake 12–15 minutes until golden and crisp, turning once halfway through.

Arrange taquitos on a platter. Serve with sour cream, salsa verde, pickled jalapeños, lime wedges, and extra cilantro for garnish. Squeeze lime over taquitos as desired. Taquitos are best served hot and crispy.