Crispy Beef Taquitos (Print Version)
# Ingredients:
→ Beef Filling
01 -
1 pound ground beef or shredded cooked beef (brisket or roast)
02 -
1 small onion, finely diced
03 -
2 cloves garlic, minced
04 -
1 teaspoon chili powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon dried oregano
08 -
1/2 teaspoon salt, to taste
09 -
1/4 teaspoon black pepper
10 -
1/2 cup tomato sauce or salsa
11 -
1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
→ Taquito Assembly
12 -
12 small corn tortillas
13 -
Vegetable oil for frying or cooking spray for baking
14 -
Toothpicks (optional)
→ Garnishes
15 -
Guacamole
16 -
Sour cream
17 -
Salsa
18 -
Shredded lettuce
19 -
Fresh cilantro, chopped
20 -
Fresh tomatoes, diced
# Instructions:
01 -
Heat a large skillet over medium heat with a drizzle of oil. Cook the diced onion until softened, about 3-4 minutes. Add the garlic and sauté for 30 seconds until fragrant.
02 -
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink. If using shredded cooked beef, warm it through in the skillet.
03 -
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast and bloom the spices.
04 -
Pour in the tomato sauce or salsa and stir well to combine. Simmer for 3-5 minutes until the mixture thickens slightly.
05 -
Remove the pan from heat and stir in the shredded cheese. Allow the mixture to cool slightly before assembling taquitos.
06 -
Warm the tortillas in a dry skillet for 10-15 seconds per side to make them pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.
07 -
Place 2 tablespoons of beef filling in a line along the bottom third of each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick if needed.
08 -
Heat 1-2 inches of vegetable oil in a deep skillet to 175°C (350°F). Fry the taquitos in batches, seam-side down first, for 2-3 minutes per side until golden and crispy. Drain on paper towels.
09 -
Preheat oven to 220°C (425°F). Place taquitos seam-side down on a parchment-lined baking sheet. Spray lightly with cooking spray or brush with oil. Bake for 15-20 minutes, turning halfway, until crispy and golden.
10 -
Preheat air fryer to 200°C (400°F). Arrange taquitos seam-side down in a single layer. Spray lightly with oil and air fry for 6-8 minutes, flipping halfway through.
11 -
Arrange the taquitos on a platter. Serve with desired garnishes such as guacamole, sour cream, salsa, shredded lettuce, or diced tomatoes. Finish with a sprinkle of fresh chopped cilantro.
# Notes:
01 -
For crispier results, ensure the oil is properly heated before frying.
02 -
The filling can be made a day ahead and refrigerated for easier assembly.
03 -
Leftover taquitos can be reheated in a 180°C (350°F) oven for 10 minutes.