Three weeks ago I made air fryer taquitos with smoked and shredded pork butt as described in the post below.

https://pelletfan.com/index.php?topic=6919.0

Today, I made them using smoked and shredded beef chuck. Beef chuck is certainly easier. It takes me about 8 1/2 hours, which is far less than a pork butt.

This time I used the standard sized corn tortillas. I was able to do eight at once. At 375 degrees it took 8 minutes for a crispy light brown in the air fryer.

The guacamole used the recipe which I described in the pork butt thread.

It is difficult to tell which is best. Both pork and beef are good. I made some pork a couple of days ago using the regular sized tortillas with some shredded pork I had frozen from last time.

Taquitos have definitely become a keeper menu item when we make pulled meat.

I definitely have the routine down now. These are not rolled taquitos with a small amount of meat. I load them up and then fold the tortilla over the top from both sides, and pin it down with a couple of toothpicks.

They stay together nicely after the toothpicks are pulled. I have seen Chronic Taco make taquitos in a deep fryer. They roll them but also pin then with toothpicks.

Here are some pictures. I will eventually have to try chicken. I'm not sure when that will be. My next cook will probably be turkey breast.

That looks great, Do you put anything in with the meat or just the seasoning/rub from before the smoke?

cut your pork but in to about the same size thickness as your chuck roast, it should cut the cook time down a good bit. I do 1 to 1.5" pork steaks in 3ish hours usually

I use a fine rub, usually a Santa Maria blend, covered by a course "rock salt" type rub. That's all I do. I do not spice the meat. I have always been a minimalist when it comes to Mexican food.

I prefer to add flavor with the hot sauce rather than adding spice to the meat.

I like the layers of pure flavors rather than homogenous blends. So I don't use seasoning packets or homemade blends for things like taco meat. I think this allows the individual flavors to shine.

That is just my personal taste.

I'll need to look at cutting pork butts to see if I can save time. Thanks for the suggestion.