The BEST Homemade Taquitos Crispy and Creamy

For the Slow Cooker: Season the chuck roast with salt and pepper. Place it in the cooker and add the chili powder, garlic powder, cumin, onion powder, beef broth, and salsa. Cook on LOW for 7 to 8 hours.

For the Instant Pot: Season and cut the roast into four large pieces. Add it to the pot with the same spices, broth, and salsa. Cook on high pressure for 50 minutes, then let the pressure release naturally for about 15 minutes. The meat is done when it is incredibly tender and shreds easily with a fork.

Remove the cooked roast to a large bowl or plate, discarding any large pieces of fat. Use two forks to shred the beef completely. Drain any excess liquid from the shredded meat to ensure a crispy final product.

Add 4 ounces of softened cream cheese and 1 cup of shredded Oaxaca or Monterey Jack cheese to the warm, drained beef. Mix until the cheese is melted and everything is well combined into a creamy, cohesive filling.

To prevent corn tortillas from cracking, they must be warm and pliable. Heat a non-stick griddle or skillet over medium-high heat. Warm each tortilla for about 15 to 30 seconds per side until it feels soft.

Stack the warm tortillas on a plate and keep them covered with a clean towel or foil to trap the steam and keep them flexible while you work.

Take one warm tortilla and spoon about two tablespoons of the creamy beef filling in a line near one edge. Roll the tortilla up as tightly as you can around the filling.

Secure the seam by piercing a toothpick through the taquito. Repeat this process with the remaining tortillas and filling.

For frying: Pour about one and a half inches of oil into a large, heavy-bottomed skillet. Heat the oil to 350-375°F. Carefully place a few taquitos in the pan, seam-side down, being careful not to overcrowd it. Fry for a few minutes, rotating them, until they are golden brown and crispy on all sides.

For baking: Preheat your oven to 425°F. Arrange the taquitos on a baking sheet and either spray or lightly brush them with oil. Bake for 15 to 20 minutes, or until perfectly crispy.

Preheat your air fryer to 375°F for a few minutes.

Lightly spray your assembled taquitos on all sides with cooking spray to achieve a beautiful golden-brown and crispy finish.

Arrange the taquitos in a single layer in the air fryer basket. Do not overcrowd them; cook in batches if needed.

Air fry for about 12 to 14 minutes, pausing halfway through to flip the taquitos over for even crispiness. They are done when deeply golden and wonderfully crunchy.