What’s not to love about Steak Taquitos? Especially when you can build them yourself, buffet style!

Steak Taquitos


Ok. I admit I am mad about mexican food. And I love Taquitos – crispy or soft! Here is a fun and easy recipe that is wildly popular in my house, whether it’s just us or we have company. It’s the perfect sports get-together recipe. And because Taquitos are basically finger food, they’ re awesome for any age group; any event – even the Super Bowl!

Steak Taquitos

2 1/2 cups chopped tomatoes
2 cups chopped onions
3/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 1/2 tablespoons chopped serrano chilies or jalapeño chilis (this of course controls your ‘heat’)
3 cups crumbled queso fresco or mild feta cheese (about 18 ounces)
24 4-inch corn tortillas
2 pounds flank or skirt steaks, trimmed

Combine the first 5 ingredients in medium bowl. Season salsa with salt and pepper. (This can be made about 4 hours ahead of time. Cover; chill.)

Preheat oven to 350°F. Place queso fresco in bowl. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.

Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil steaks to desired doneness, about 5 minutes per side for medium-rare. Thinly slice steaks across grain. Place in serving bowl.

Arrange bowls of salsa, queso fresco, corn tortillas and steak on table. Allow guests to assemble their own taquitos. Don’t forget your side dish garnishes like salad, guacamole, beans, cheese, and chips!

This recipe serves 12.

Note: Queso fresco, also known as queso blanco, is available at Latin American markets and in some supermarkets.