Rolled Tacos con Salsa Recipe | PBS Food

You've had tacos, but have you had rolled tacos? These traditional tacos are courtesy of La Tapatia, Ysleta, TX, and will have you breaking out the tortillas.


Yield: Serves 6



  • For the Salsa:
  • 1 tablespoon lard
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 to 2 long green chiles, roasted, sweated, peeled, and chopped
  • ½ cup chopped white onion
  • ½ cup tomato sauce
  • Salt and pepper to taste
  • Garlic powder to taste
  • Water, as needed to reach desired consistency

  • For the Rolled Tacos:
  • 18 corn tortillas
  • 2 pounds cooked ground beef
  • Vegetable oil for frying
  • 2 cups finely shredded melty cheese, such as American, cheddar, or a Mexican blend


  1. To make the salsa:
    Melt and heat the lard in a medium saucepan over medium-high heat. Add the tomatoes, green chiles, and onion and saute until the onions are translucent. Add salt, pepper, and garlic powder to taste, stir, then add the tomato sauce and bring to a boil. Add the water, a little at a time, until it reaches desired consistency. Once sauce returns to a full boil, reduce heat and simmer for 45 minutes, stirring occasionally.
  2. To make the rolled tacos:
    Heat a comal or a dry skillet over medium heat, once hot heat the tortillas for about 30 to 40 seconds per side - this will prevent them from breaking when rolling them.
  3. Place 1 to 2 tablespoons of the cooked beef on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2 to 3 taquitos at a time, so they will fry evenly and hold their shape.
  4. Pour about an inch of oil into a heavy pan or large casserole. Heat over medium heat for at least 5 minutes before frying the taquitos. Once the oil is hot, gently drop in the taquitos in batches, being careful to not overcrowd the pan. Fry them until they have crisped and turned golden, about 2 to 3 minutes on one side, then flip and repeat on the other side for another 2 to 3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.
  5. When ready to serve, make sure your salsa is hot, warm it up if need be. In shallow bowls or rimmed plates that can withhold sauces, place three taquitos and ladle the salsa over them. Top with shredded cheese.
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