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Barbacoa Taquitos with Avocado Crema

(Makes 14 taquitos)

Run, don’t walk! These taquitos are so easy to make and they taste delicious. Perfect way to use your leftover barbacoa meat. Spoiler alert, also great with our other Street Taco meats (Chicken Tinga, Carnitas, and Al Pastor). A fun, tasty snack your whole family will enjoy!

You Will Need

For the Meat 

2 lb. beef roast
1 onion, diced
½ cup water
1 packet Riega® Barbacoa Seasoning

For the Taquitos

1.5 cups barbacoa meat seasoned with Riega Barbacoa blend
¾ cup Mexican shredded cheese blend
14 flour tortillas (medium sized)
3 tablespoons of olive oil (for brushing)
Cilantro for garnish (optional)

For the avocado crema

1 avocado, peeled and pitted
Juice of 1 lime
½ cup sour cream
1 clove garlic
Salt to taste


For the Barbacoa Meat

  1. Coat beef roast with Riega Barbacoa Seasoning. Place in a slow cooker.
  2. Add onion and water.
  3. Cook on low for 6-8 hours.
  4. Shred with a fork and enjoy!

For the Taquitos and Avocado crema

  1. Preheat the oven to 425 degrees.
  2. In a large bowl, mix together barbacoa meat and shredded cheese.
  3. Lay a tortilla on a flat surface. Spoon 2 tablespoons of meat & cheese mixture towards the bottom. Tightly roll the tortilla from the bottom to the top. Place the taquito seam-side down on the sheet tray and repeat with remaining tortillas.
  4. Once they are all assembled, brush the taquito with an even coating of olive oil and some salt. Bake for 15-20 minutes until the tortillas are browned and crispy.
  5. While taquitos are baking, add all the avocado crema ingredients to a blender or food processor. Add more sour cream for a creamier consistency. Season with salt and keep refrigerated until ready to eat.
  6. Top taquito with avocado crema and enjoy!