The Smoky BBQ Beef Taquitos recipe is a delightful fusion of Mexican and American flavors, combining the classic crunchy taquito with the rich, smoky essence of barbecue. This dish takes the beloved Mexican rolled tortilla and infuses it with the bold flavors of smoky beef, creamy cheese, and a touch of spice—making it a perfect snack or appetizer for game days, gatherings, or even a comforting family meal.
The Origins of the Taquito
Taquitos, or flautas (which vary slightly depending on regional interpretations), trace their origins back to Mexico. Traditionally, these rolled and fried tortillas are filled with chicken, beef, pork, or cheese, making them a versatile and beloved street food. While deep-fried taquitos are the traditional approach, modern adaptations, such as this recipe, opt for oven baking, achieving a crispy texture with less oil.
In this particular recipe, ground beef takes center stage, cooked to perfection and enveloped in a creamy, spicy, and smoky barbecue sauce. This step adds an American Southern barbecue influence, turning traditional taquitos into a fusion dish that’s both familiar and excitingly different. The combination of mozzarella cheese, cream cheese, and hot sauce creates a luscious, slightly tangy filling that complements the smoky beef perfectly.
Why BBQ?
Barbecue flavors evoke warmth and nostalgia, often reminding people of backyard cookouts and slow-smoked meats. The addition of barbecue elements to taquitos enhances their richness, balancing the smokiness with a smooth, cheesy texture. Some might even compare the flavor to a meaty variation of buffalo chicken taquitos, but with a deeper, smokier bite.
Using hot sauce in the mixture amplifies the heat, but you can always adjust the spice level to suit your taste. The butter, milk, and cream cheese combination ensures the filling remains creamy, preventing the taquitos from drying out in the oven.
The Cooking Process: Baking Over Frying
Traditional taquitos are deep-fried, which gives them an irresistibly crispy shell. However, this recipe opts for baking, a healthier approach that still produces a crunchy exterior while keeping the inside moist and flavorful. Brushing the rolled taquitos with a light coat of vegetable oil ensures crispiness while avoiding excess grease.
Baking at 425°F (220°C) allows the tortillas to crisp up quickly without becoming overly dry. Another trick to achieving an evenly golden brown texture is to rotate the taquitos every few minutes so that all sides get equal exposure to the heat.
Serving Suggestions
No taquito is complete without a great dipping sauce! These BBQ beef taquitos pair exceptionally well with blue cheese dressing, ranch dressing, or a spicy chipotle crema. If you want to enhance the experience, serve them alongside crisp celery sticks or a tangy coleslaw to contrast the richness of the dish.
Final Thoughts
The Smoky BBQ Beef Taquitos recipe is an innovative twist on a Mexican favorite, blending the bold flavors of barbecue with the classic comfort of cheesy, rolled tortillas. Whether you’re looking for a unique game-day snack or a hearty meal, these taquitos offer the best of both worlds—crisp on the outside, smoky and creamy on the inside.
Smoky BBQ Beef Taquitos
Ingredients
4 cups ground beef (minced beef) - cooked- 12 medium flour tortillas
- 2 cups Mozzarella cheese - grated
- 4 ounces cream cheese - Philadelphia
- ⅓ cups hot sauce
- ⅓ cups milk
- 2 tablespoons butter
- 1 teaspoon all seasoning
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven up to 425 degrees Fahrenheit and let it preheat.
- Use the stove to melt butter in a small saucepan.
- Combine all seasoning and the garlic powder with the butter and cook for 1 minute.
- Drop the cream cheese in the butter mixture and stir until melted. Make sure the cream cheese is thoroughly combined with the butter mixture.
- Stir in hot sauce (I use a whisk) and milk and simmer for 5 to 8 minutes. You may want to add salt to taste.
- Add the chicken to the sauce.
- Lay out one tortilla at a time. Fill each tortilla with about ¼ to 1/3 cup chicken.
- Drop as much mozzarella as desired on top of the filling mixture on each tortilla.
- Roll each tortilla into a taquito-shaped roll and place it on a greased baking sheet.
- Make as many taquitos as the chicken mixture allows.
- Brush taquitos with oil on all sides. Be sure not to drench them in oil, or you will have a greasy mess.
- Bake for 15 to 18 minutes; rotate them every 5 minutes, until golden brown.
- Serve with your favourite bleu cheese or ranch dressing and celery sticks.
