Learn How to Make Rolled Tacos with this easy recipe. This homemade oven baked rolled tacos recipe is perfect for your next Taco Tuesday - or any night of the week.
This rolled tacos recipe uses goose or chicken leg quarters, a few pantry staples, and the magic of the slow cooker to deliver dinner with almost zero evening effort.
As a wild game chef and professional recipe developer, I do all of the cooking in our house. But that doesn't mean I cook fancy all the time. It's actually the opposite. That's why I'm always trying to create recipes for busy parents like me who are looking for easy and delicious weeknight meals.
These baked rolled tacos are golden, crunchy tortillas wrapped around juicy, slow-cooked shredded meat and melted mozzarella. Then topped with a delicious sour cream and salsa verde drizzle, queso fresco, and fresh cilantro.
Why You'll Love Homemade Rolled Tacos
Here’s why this dish is a great for busy parents and wild game lovers alike:
- Set-it-and-forget-it meat prep thanks to the slow cooker.
- A crispy finish from oven baking (no need to bust out the deep fryer).
- Flexible meat options. Goose or chicken both work beautifully.
- Kid-friendly flavors that adults will crave too.
This is a great recipe for those who want to learn how to make rolled tacos that go beyond “just tacos.” They’re festive, filling, and perfect for Taco Tuesday - or any other night you need a win to feed your family or friends.
And it's a great recipe to let your kids jump in and help you make supper.
Ingredients You'll Need
Let’s keep this simple. No fancy equipment. No ingredient that can’t be found at your local grocery store.
- 4 goose or chicken leg quarters
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 1 large yellow onion, diced
- 2 cups chicken broth
- 2 packets Sazon Goya seasoning
- 12 8-inch flour tortillas
- ¾ cup shredded mozzarella cheese
- ¼ cup sour cream
- ¼ cup salsa verde
- ¼ cup queso fresco, crumbled
- ¼ cup fresh cilantro, chopped
How to Make Rolled Tacos
These homemade rolled tacos come together in three parts: slow cooking, rolling, and baking. Easy enough for a weeknight, tasty enough to repeat every week.
1. Start with the Meat
Season the leg quarters with salt and pepper on all sides. I used goose leg quarters I saved from a successful North Dakota waterfowl hunt, but you can use store-bought chicken leg quarters or thighs if that's what you have available.
Heat the canola oil in a large skillet over medium-high heat. Once hot, add the leg quarters and diced onions. Sauté everything for about 5 minutes. Turn the meat often so it browns evenly.
Next, transfer the meat and onions into your slow cooker. Add the chicken broth and Sazon Goya seasoning. Give it all a good stir.
Put the lid on. Cook on Low for 8 hours or High for 5 to 6 hours. You’ll know it’s ready when the meat falls off the bone like it’s got somewhere better to be.
2. Shred and Cool
Once the meat is tender, remove the leg quarters and place them on a large cutting board or platter.
Let them cool for about 10 minutes. Then shred the meat using two forks or your hands. Be sure to remove every bone. This part can be a little messy so I like to wear gloves.
3. Warm the Tortillas
Heat a dry skillet over medium heat. Warm each tortilla for about 20 to 30 seconds per side. You want them soft and pliable so they roll easily.
Stack them on a plate and cover with a clean towel to keep them warm.
4. Roll Them Up
Add about 2 tablespoons of shredded meat and 1 tablespoon of mozzarella to the bottom third of each tortilla.
Tightly roll them up. Use a toothpick to secure each one, especially if your tortillas tend to unravel like a teenager's attitude.
Place the rolled tacos seam-side down on a parchment-lined baking sheet. Then spray or lightly brush the tops with oil. This gives them that crispy, golden finish in the oven.
5. Bake Until Crispy
Bake at 425 degrees F for about 15 minutes. The shells should be crunchy, but not burnt. Keep an eye on them for the last few minutes.
While they bake, mix the sour cream and salsa verde together in a small bowl. This tangy sauce adds a punch of extra flavor to this rolled tacos recipe.
6. Garnish and Serve
Once baked, top the rolled tacos with the sour cream and salsa verde mixture. Sprinkle with queso fresco and fresh cilantro.
Serve immediately. And if you’ve got guacamole or pico de gallo, now’s the time to bring it to the table.
Tips For The Best Rolled Tacos
- Shred meat thoroughly. The meat needs to be fine enough to roll neatly without tearing the tortillas.
- Don’t overfill. Two tablespoons of meat and one tablespoon of cheese is just right.
- Use flour tortillas. Corn tortillas are more traditional, but they tend to crack if not softened just right. Flour tortillas are more forgiving and preferred by my wife and our 9-year-old daughter who I'm cooking for.
- Secure with toothpicks. Unless you enjoy playing “find the filling” in your baking sheet.
Storage and Reheating Leftovers
Got leftovers? Lucky you.
Store any extra rolled tacos in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350 degrees F for 10 minutes to get that crispiness back.
Avoid microwaving - unless you enjoy chewy tortillas and regret.
Craving More Mexican-Inspired Recipes?
If you loved this rolled taco recipe, check out more of our wild game and fish recipes perfect for your next Taco Tuesday or Cinco de Mayo party right here.
More Goose Recipes
If you are looking for another goose recipe, check out some of our other favorites:
- Pineapple Pulled Goose Sandwich
- Goose Pot Pie
- Pulled Goose Tacos
- Greek Nachos with Goose Meat
- Goose Fajitas
- Crock Pot Goose French Dip Sandwiches
Come Goose Hunting in North Dakota
If you are headed our way for North Dakota waterfowl season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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How to Make Rolled Tacos
Ingredients
- 4 goose or chicken leq quarters
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons canola oil
- 1 large yellow onion, diced
- 2 cups chicken broth
- 2 packets Sazon Goya seasoning
- 12 8-inch flour tortillas
- ¾ cups shredded mozzarella cheese
- ¼ cup sour cream
- ¼ cup salsa verde
- ¼ cup queso fresco, crumbled
- ¼ cup fresh cilantro, chopped
Instructions
- Season the leg quarters all over with salt and black pepper.
- Heat the oil in a large skillet. When hot, add the leg quarters and onions and sauté for about 5 minutes, turning often.
- Transfer the leq quarters and onions to a slow cooker, then add chicken broth and Sazon Goya seasoning and stir everything together. Place lid on the slow cooker and cook on Low for 8 hours or on High for 5 to 6 hours until meat is very tender and falling off the bones.
- Remove the leg quarters from the slow cooker and transfer to a large platter or cutting board. Let the meat cool for about 10 minutes until safe to handle, then shred the meat using 2 forks. Be careful to remove and discard all the bones.
- Heat a large skillet over medium heat. Cook tortillas for about 20-30 seconds on each side until soft and pliable. Remove tortillas to a plate.
- Spoon about 2 Tablespoons of the cooked and shredded meat mixture and 1 Tablespoon of shredded mozzarella cheese into a line at one end of each tortilla and tightly roll it up. Use a toothpick to secure it. Then spray the tops of the tacos with cooking spray or brush them lightly with oil.
- Bake the rolled tacos on a parchment paper-lined rimmed baking sheet at 425 degrees F for 15 minutes or until the shells are crispy.
- Meanwhile, in a small bowl, whisk together sour cream and salsa verde and set aside.
- Top rolled tacos with sour cream mixture, queso fresco cheese, and cilantro. Serve immediately with guacamole and pico de gallo if so desired.
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