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Chico’s tacos are rolled, fried beef tacos (taquitos) served in a warm tomato sauce and covered with shredded cheese, a style closely linked to El Paso. This easy copycat uses frozen beef taquitos and a bouillon-and-tomato sauce. Dinner is ready in about 45 minutes, and you can adjust the jalapeño heat to taste.
Whether you search for it as Chicos Tacos, Chico’s Tacos, or Chico Tacos, this is the home version of that cheesy, saucy plate.
What are Chico’s tacos?
Chico’s tacos are rolled beef tacos that are crisp-fried, then served soft in a tomato sauce with melted shredded cheese. People usually eat them with refried beans, rice, or a side of salsa.
The original is a restaurant specialty, and the exact recipe isn’t published. What follows is a home-kitchen version built from pantry shortcuts and the flavors that define the dish.
What do Chico’s tacos taste like?
They taste savory, tomatoey, and cheesy, with a mild jalapeño kick. The taquitos soften in the warm sauce while the cheese melts into it, so every bite is rich and a little tangy.
The chicken bouillon rounds out the tomato with a savory depth. Add more jalapeños if you want more heat.
How close is this to the Chico’s version?
It captures the style: rolled beef tacos, tomato sauce, and plenty of melted cheese. It won’t be identical, because the restaurant’s own recipe isn’t public and I can’t compare them side by side.
This version swaps in frozen taquitos and bouillon cubes so you can make it on a weeknight. If you want a closer match, use well-seasoned beef taquitos and finish with a generous handful of finely shredded cheese on top.
How do you make Chico’s tacos at home?
You need two pots: a skillet to brown the taquitos and a large pot for the sauce. The taquitos then simmer in the sauce, and cheese goes in at the end.
This recipe makes a big batch (it uses a gallon of water and a large bag of cheese), so it suits a crowd. For a family dinner, halve everything and follow the amounts on the recipe card below.
Ingredients
- Large can of whole tomatoes: the base of the sauce.
- Frozen beef taquitos: the convenient, pre-seasoned rolled tacos.
- Tomato bouillon cubes: concentrated tomato-chicken flavor for the sauce.
- Chicken bouillon cubes: add savory depth to the tomato.
- Jalapeños: heat and fresh flavor, adjustable to your taste.
- Large bag of shredded cheese: melts into the sauce and over the tacos.
- Gallon of water: thins everything into a brothy sauce.
- Salt to taste: add it last, since bouillon is already salty.
Directions
Step 1
Start by heating a large skillet over medium heat.
Step 2
When the skillet is hot, add the frozen beef taquitos and cook for about five minutes until they are browned and heated. Remove from heat and set aside.
Step 3
In a separate pot, bring one gallon of water to a boil. Once boiling, add two cubes of tomato base bouillon, two cubes of chicken bouillon, and a can of whole tomatoes. Bring to a boil again and then reduce heat to low.
Step 4
Add the cooked beef taquitos into the pot with the tomatoes and bouillons. Simmer for 15 minutes on low heat.
Step 5
Once the 15 minutes is up, add in the jalapeños and salt to taste. Simmer for an additional 10 minutes on low heat.
Step 6
Once everything has cooked through, turn off the heat and add the large bag of finely shredded cheese. Mix until all ingredients are well combined.
Step 7
Serve the Chicos Tacos with a side of guacamole, sour cream, and your favorite toppings.
How do you make Chico’s tacos sauce?
The sauce is a simple simmered broth: boiling water, whole tomatoes, tomato bouillon, and chicken bouillon, cooked on low (Steps 3 to 5). The jalapeños go in for the last 10 minutes so they stay bright.
It’s a thin, brothy tomato sauce, not a chunky salsa. For a smoother sauce, blend a couple of ladles before returning them to the pot. If you want a dipping salsa on the side, the El Chicos salsa recipe linked at the bottom of this post is a good match.
Tips for better Chico’s tacos
- For more heat, add extra jalapeños or another hot pepper to the sauce.
- Stir in diced onion or bell pepper in Step 5 for extra vegetables.
- For a vegetarian version, use plant-based taquitos and swap both bouillons for vegetable bouillon, since chicken bouillon isn’t vegetarian.
- A spoonful of taco seasoning in the sauce adds a little more flavor.
- If you prefer crisp tacos instead of sauce-soaked ones, try my Crunchy Tacos Recipe.
Chicos Tacos Recipe
Equipment
- 1 large skillet
- 1 pot
Ingredients
- 1/2 gallon of water serving as the base for the flavorful broth
- Salt to taste enhancing the overall seasoning and bringing out the flavors in the dish
- 1 cube of tomato base bouillon adding a concentrated and savory tomato flavor to the dish
- 1 cube of chicken bouillon enhancing the overall depth and richness of the flavors
- 2-3 jalapenos adding a spicy kick and a burst of vibrant heat to the dish
- 1/2 lb frozen beef taquitos crispy and flavorful, perfect for a delicious appetizer or snack
- 1/2 large bag of shredded cheese melting into a gooey and indulgent layer of cheesy goodness
- 1/2 large can of whole tomatoes providing a rich and vibrant tomato base for the dish
Instructions
- Start by heating a large skillet over medium heat.
- When the skillet is hot, add the frozen beef taquitos and cook for about five minutes until they are browned and heated. Remove from heat and set aside.
- In a separate pot, bring one gallon of water to a boil. Once boiling, add two cubes of tomato base bouillon, two cubes of chicken bouillon, and a can of whole tomatoes. Bring to a boil again and then reduce heat to low.
- Add the cooked beef taquitos into the pot with the tomatoes and bouillons. Simmer for 15 minutes on low heat.
- Once the 15 minutes is up, add in the jalapenos and salt to taste. Simmer for an additional 10 minutes on low heat.
- Once everything has cooked through, turn off the heat and add the large bag of finely shredded cheese. Mix until all ingredients are well combined.
- Serve the Chicos Tacos with a side of guacamole, sour cream, and your favorite toppings.
Notes
- To make it spicier, you can add more jalapenos or other hot peppers of your choice to the sauce.
- You can also add onion, bell pepper, or any other vegetables of your choice to the sauce.
- If you want a vegan or vegetarian version, replace the beef taquitos with a plant-based alternative.
- You can also add some taco seasoning to the sauce for extra flavor.
How many calories are in Chico’s tacos?
This homemade version comes to about 370 calories per serving, based on the recipe card. The restaurant’s own calories will differ with portion size and cheese, so check their current menu if you need exact numbers.
- Calories: 370
- Fat: 14.5g
- Carbohydrates: 33.3g
- Protein: 22.9g
- Fiber: 6.1g
- Sugar: 8.7g
What goes well with Chico’s tacos?
Refried beans, Spanish rice, guacamole, and salsa are the classic sides. A crisp green salad or steamed vegetables balance the richness.
For a lighter dinner on another night, my Lettuce Wrap Turkey Tacos Recipe is a good change of pace. If you love sauce-covered rolled tortillas, you’ll also like this Breakfast Enchiladas Recipe.
How do you store and reheat leftovers?
Cool leftovers completely, then refrigerate them in an airtight container for up to three days. They can be frozen for up to three months, though the taquitos will be softer after thawing.
Reheat gently on the stovetop or in the microwave until steaming hot, about 165°F in the center. Add a splash of water if the sauce has thickened.
How can I make Chico’s tacos healthier?
Use reduced-fat cheese, use less of it, and choose baked taquitos if you can find them. Milder peppers like poblano also work in place of some of the jalapeños.
Adding onion, bell pepper, or mushrooms boosts fiber and vitamins. Serve it with beans and a side salad for a more balanced plate.
Can I make substitutions?
Yes. Plant-based taquitos replace beef, and any melting cheese works in place of the shredded blend. Chicken taquitos also work if you prefer them.
If you swap the bouillon, taste the sauce before salting, since brands vary a lot in saltiness.
Can pregnant women eat Chico’s tacos?
Generally yes, as long as the taquitos are heated until steaming hot (165°F) and the cheese is pasteurized, which most shredded cheese is. Check with your doctor about your own situation, especially if you’re limiting spicy food or sodium.
Wrapping up
Chicos Tacos is a cozy, cheesy, crowd-pleasing dinner that comes together with pantry staples. Make it your own with extra jalapeños, vegetables, or a lighter cheese.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.