NicaraguanAppetizer

Recipe Story

origins & traditions

These authentic Nicaraguan taquitos feature slow-cooked beef that is shredded and seasoned with traditional spices, then rolled tightly in corn tortillas and fried until golden and crispy. Unlike their Mexican counterparts, Nicaraguan taquitos are typically smaller and crispier, served with a refreshing cabbage curtido and a bright tomato-based salsa. The contrast between the crunchy exterior and the savory, tender beef filling makes these irresistible. This recipe has been passed down through generations in Nicaraguan families and remains a staple at parties, family gatherings, and street food stalls throughout the country. The preparation method ensures maximum crispiness while keeping the filling moist and flavorful.

Instructions

step by step

0/8 done

Season beef chuck with salt, black pepper, cumin, and oregano. Place in a large pot with water to cover, add garlic cloves and bay leaves. Bring to boil, then reduce heat and simmer for 90 minutes until very tender.
Remove beef from broth and let cool slightly. Shred meat finely using two forks. Reserve 1 cup of cooking broth.
In a skillet, heat 2 tablespoons vegetable oil over medium heat. Add shredded beef and 1/2 cup reserved broth. Cook for 10 minutes, stirring occasionally, until meat is slightly crispy and broth is absorbed. Season to taste.
For the curtido: Finely shred cabbage and mix with lime juice, salt, and a pinch of oregano. Let sit for 15 minutes.
For the salsa: Dice tomatoes finely and combine with chopped onions, cilantro, lime juice, and salt.
Warm corn tortillas briefly on a griddle to make them pliable. Place 2 tablespoons of beef mixture on each tortilla and roll tightly, securing with a toothpick if needed.
Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry rolled taquitos in batches for 3-4 minutes until deep golden and very crispy, turning once.
Drain on paper towels and remove toothpicks. Serve immediately topped with cabbage curtido and fresh salsa.

Carne Desmenuzada Taquitos

4.4 (69)

Crispy rolled corn tortillas filled with tender shredded beef, served with fresh cabbage slaw and tangy tomato salsa. A beloved Nicaraguan street food perfect for gatherings and celebrations.

medium

55 min

8 servings

Ingredients

0 of 14 checked

Main Filling

800 grams beef-chuck, cut into large chunks
24 pieces tortillas, corn tortillas
4 cloves garlic, peeled and smashed
2 teaspoons cumin, ground
1 teaspoons oregano, dried
2 pieces bay-leaves, whole
6 tablespoons vegetable-oil, for cooking and frying

Curtido

3 cups cabbage, finely shredded

Curtido and Salsa

3 pieces lime, juiced

Salsa

4 pieces tomatoes, finely diced
1 pieces onions, finely chopped
4 tablespoons cilantro, chopped

Seasoning

2 teaspoons salt, to taste
1 teaspoons black-pepper, ground

Chef Tips

expert advice

•The key to authentic Nicaraguan taquitos is making them very thin and crispy - roll them as tightly as possible and fry at the correct temperature.

•The beef should be shredded very finely, almost to a pulled texture.

•You can add a small amount of achiote powder to the beef for color.

•Some Nicaraguan cooks add a bit of tomato paste to the meat mixture for extra flavor.

•If tortillas crack when rolling, steam them briefly to make them more pliable.

•For extra crispiness, double-fry the taquitos: fry once until lightly golden, let cool, then fry again just before serving.

•The curtido should be quite acidic to balance the richness of the fried taquitos.

•Make sure oil is hot enough or taquitos will absorb too much oil and become greasy.

Nicaraguan

⭐ Highly Rated

1h 30mmedium