Picanha Taquitos

Name: Picanha Taquitos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 9
Cuisine: Mexican
Ingredients: 20 each corn tortillas; Cornhusker Kitchen Spray Duck Fat; 1 qt vegetable oil, for frying; 2 cups picanha, chopped; 1 cup Chihuahua cheese; 1/4 cup Holmes Made Roasted Green Chile Salsa; 1/2 each medium avocado, diced; 1 cup Mexican Sour Crema; 1/4 cup Heat Maverick’s No Spice Vice (not) Hot Sauce; 1/2 cup Cotija cheese, crumbled; 2 cups ice berg lettuce, shredded; 1 cup Holmes Made Marty’s Roasted Green Chile Salsa

Aug 08, 2023 • Tom Jackson

Treat your taste buds to a tasty adventure with our Picanha Taquitos! Our crispy-fried corn tortillas are filled with chunky picanha, melty Chihuahua cheese, and zesty Holmes Made Marty’s Roasted Green Chile Salsa for a flavor experience you’ll never forget. Each batch yields 18 taquitos, giving you plenty to share with friends. Add a dollop of cool avocado crema and sprinkle of crumbly Cotija for a truly unforgettable Southwestern feast.

WHAT YOU'LL LOVE

The perfect second life for leftover picanha. This turns already-cooked steak into something that doesn't taste like reheated leftovers at all.
Shallow-fried, not deep-fried. Only needing oil halfway up the taquito means less oil, less mess, and a faster fry than a full submersion would need.
Held shut before it ever hits the oil. Pinching the seam with tongs for a few seconds before releasing keeps the taquito from unrolling mid-fry.
Avocado crema in a squeeze bottle. Blitzing the crema and transferring it to a squeeze bottle means clean, controlled drizzles instead of a messy spoon.

Picanha Taquitos

Tom Jackson

Rated 4.0 stars by 3 users

Cuisine

Mexican

Servings

9

Prep Time

20 minutes

Cook Time

15 minutes

Calories

526

Indulge in the savory delight of Picanha Taquitos, a fusion of Mexican flavors and Brazilian flair. This recipe brings together tender picanha beef, Chihuahua cheese, and zesty salsa, all wrapped in crisp corn tortillas and fried to golden perfection. Served with a creamy avocado crema, shredded lettuce, and tangy cotija cheese, each bite is a burst of textures and tastes that will tantalize your taste buds.

Print Recipe

Ingredients

20 each corn tortillas
Cornhusker Kitchen Spray Duck Fat
1 qt vegetable oil, for frying

Filling

2 cups picanha, chopped
1 cup Chihuahua cheese
1/4 cup Holmes Made Roasted Green Chile Salsa

Avocado Crema

1/2 each medium avocado, diced
1 cup Mexican Sour Crema
1/4 cup Heat Maverick’s No Spice Vice (not) Hot Sauce

Toppings

1/2 cup Cotija cheese, crumbled
2 cups ice berg lettuce, shredded
1 cup Holmes Made Marty’s Roasted Green Chile Salsa

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Directions

Preheat your Napoleon Prestige 500 Gas Grill over medium heat, with a Napoleon Reversible Griddle installed on one half of grill, smooth side up.
Spray the hot griddle with Cornhusker Kitchen Spray Duck Fat, then fill with six corn tortillas. Cook until lightly browned, then spray the tops of the tortillas and flip and repeat. The tortillas should be lightly browned, but still very pliable.
Combine your leftover picanha with the chihuahua cheese and salsa and mix well by hand, shredding the beef as you mix.
Place two tablespoons of the filling on each tortilla. Form it into a log at one end of the tortilla, then roll the tortilla around the fill. Place the taquito seam side down.
Bring about one quart of vegetable oil to 400ºF in a Lodge 12” Cast Iron Skillet. You need enough oil for a shallow fry, meaning the tops of the taquitos do not need to be submerged, but the oil should come at least half way up the taquito.
Using metal tongs, pinch a taquito with the tongs, holding the seam closed and transfer the taquito to the hot oil. Place seam side down and hold in place for a few seconds to make sure the taquito doesn’t open up and unroll. Repeat this with the remaining taquitos, frying in batches, four taquitos at a time. Fry each taquito until it is golden brown on the bottom, then turn with the tongs to cook the other side. When the entire taquito is golden brown, remove from the oil and place on a wire rack over a sheet pan.
Before serving, make the avocado crema. Combine all three ingredients in a mason jar and blitz with an immersion blender. Then transfer to a squeeze bottle.
Serve the taquitos topped with shredded lettuce, avocado crema, more salsa and crumbled cotija cheese.

Recipe Note

Recipe FAQ

What do I do if I don't have leftover picanha?
Any leftover grilled or smoked steak works in its place — this recipe is built as a way to repurpose extra picanha, but the technique isn't picanha-specific.

Why fry the taquitos seam-side down first?
Holding the seam against the hot oil for the first few seconds seals it shut before the taquito starts floating and rolling around, which is what keeps it from unraveling.

Can I bake these instead of frying?
Yes — bake at 425°F on a wire rack for about 15-20 minutes, flipping halfway, though you'll get less crunch than the fried version.

Why keep the tortillas pliable instead of crispy before rolling?
A crispy tortilla will crack when you try to roll it — warming it just until pliable lets it wrap tightly around the filling without breaking.

Can I make the avocado crema ahead of time?
It's best made fresh since avocado browns quickly, but a squeeze of lime juice and an airtight container will keep it green for a few hours.

How indoor-friendly is this recipe?
5 out of 5 — perfect for indoor or outdoor cooking. Warming the tortillas on a stovetop griddle or skillet and frying in a pot on the stove works exactly the same as the grill setup here.

Recipe Highlights

Tortillas warmed, not crisped: Direction Step 2 heats the corn tortillas just until lightly browned but still pliable — over-crisping them here would make them crack when rolled in Step 4.
Filling mixed and shredded by hand: Step 3 combines the leftover picanha with cheese and salsa while shredding the beef by hand, which breaks the meat down into a more scoopable, evenly distributed filling.
Sealed before frying: Step 6 holds each taquito seam-side down in the hot oil for a few seconds before letting go, which is what prevents it from unrolling once it's fully submerged in the fry.
Crema built for drizzling: Step 7 blends the avocado crema smooth and transfers it to a squeeze bottle, giving you clean, controlled lines instead of a messy spoonful on top.