Rolled Taquitos with Ground Beef

These taquitos are my attempt at replicating El Paso’s Chico’s Tacos’ famous beef tacos smothered with their special juicy tomato broth, and then loaded with tons of gooey, mild, finely shredded cheddar cheese, and their tongue-burning green chile salsa.

You can take the girl out of El Paso, but you can’t take El Paso out of the girl! I left El Paso in the 90’s, but every time I go back the first place I visit is Chico’s Tacos. It makes my mouth water just thinking about them.

I’m not the only El Paso, Texas native that hits Chico’s Tacos as soon as I arrive. Check out this Food Network video with Aarón Sanchez, an award winning chef, author, television star, and restaurateur. He explains the phenomenon perfectly!

Rolled Taquitos with Ground Beef (Chico's Tacos)

Yield: 12-16 taquitos



1 pound ground buffalo or lean ground beef

¼ teaspoon dried oregano

¾ teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

12-16 corn tortillas

Vegetable or Canola oil for frying (depth of 2″ in your pan)

1 pound finely shredded mild cheddar cheese

Tomato Broth

1 (28-ounce) can whole tomatoes

¼ onion

2 cloves of garlic

¼ teaspoon oregano

¼ teaspoon pepper

¼ teaspoon salt

¼ teaspoon dried parsley

2 roasted Anaheim chiles or 1 can (4 ounce) green chiles (optional)

¼ cup water

Jalapeño Salsa

3 jalapeños

1 tomato

1 garlic clove

¼ teaspoon salt

½ cup water



Brown ground beef in large nonstick skillet over medium heat. Add oregano, garlic powder, salt and pepper. Remove any excess fat drippings.

Heat the oil until hot. Grab tortillas one at a time with a pair of tongs, and dip them for few seconds in the oil to soften them. Pat dry with paper towels and pile them into a single stack.

Spoon 2-3 tablespoons of cooked ground meat in a line across the tortillas. Tightly roll them up, then skewer with toothpicks to keep them closed.

Once they are all assembled fry them in hot oil for about 1-2 minutes on one side, then turn over and finish frying until golden and crispy. Drain on paper towels.

Tomato Broth

In a blender combine whole tomatoes, onion, garlic cloves, oregano, salt, pepper, parsley, chile (optional), water, and puree until smooth.

Pour the mixture into a saucepan and bring to a boil, reduce heat, and simmer to keep warm.

Jalapeño Salsa

Boil jalapeños until soft. Remove stems from jalapeños and blend with tomato, garlic clove, water and salt.

Place your single order (3 taquitos) in a bowl, pour sauce over taquitos, and sprinkle cheese on top, and drizzle with jalapeño salsa.

Serve with accordion or crinkle fries and a michelada!

Photography by Jeanine Thurston

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  1. Oh man! These sound so good! I have to make them soon!

  2. A wonderful remake, I have heard so many reviews of El Chico’s, but as we pass El Paso heading to California..we always lack time to stop, thanks for sharing..have a great week!

  3. I love Jeanine’s photography.. its always amazing. But I like the picture u posted on FB.. with the michilada.. now that makes my mouth water. I think I’m making rolled taco’s this week-end.. or at least giving it a try 🙂

  4. OMG, I looooove Chico’s Tacos!! Definitely our first stop when visiting El Paso. I just love the food in El Paso. Now I’m thinking about all the places we love eating at there.

  5. This is a new kind of taquitos for me, but they look delicious. There’s no way i could say now to them.

  6. I miss so many things in El Paso! fam, Chicos, O.P, the Lunch Box, the zoo! But our first stop after unpacking…Chicos alwaze!!!

  7. OMG!!!! I miss Chico’s so much. I’m ganna try this recipe. I would eat Chico’s almost every weekend. Since I’ve moved i can’t satisfy my hunger b/c I’m wanting this…..and Queso Fries from Kiki’s, tortilla soup from Maya Pan and Carlos and Mickey’s. Whataburger too. This site brings home to NC. Thank you.

  8. Love to make biscuits with clabber girl baking powder. And pancakes. And quick breads.

  9. I’m a LA girl who married a El Paso native, never thought Chico’s would become a favorite but it has, who knew?

  10. My favorite food in this world are rolled taquitos from the best dive on the planet,
    Stop & Eat in Espanola, New Mexico (also LOW RIDER capitol of the world) in case anyone was wondering. When I visit home it is the first place I go, and the last place I go before returning to the mid-west. The video about Chico’s really hit home for me…I almost started crying. I’m going to give this a try to help alleviate my homesick, hungry craving.

  11. In the recipe you mention to use a “pepper” under Taquitos; Sorry- but can be more specific? We are limited here in Hawaii as to peppers. Not sure if I should just purchase chile powder, chile pepper spice, Mahalo

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