Description
These spicy beef taquitos are a crispy and flavorful Mexican-inspired appetizer or main course, made with seasoned ground beef, melted cheese, and corn tortillas fried to golden perfection. They offer a perfect balance of heat and savor, ideal for parties, snacks, or a satisfying meal.
Ingredients
Scale
Beef Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 1/2 cup salsa or tomato sauce
- 1 cup shredded cheddar or Mexican blend cheese
Assembly and Frying
- 12 small corn tortillas
- Vegetable oil for frying
Instructions
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the beef: Add the ground beef to the skillet and cook until browned, breaking it up with a spoon to ensure even cooking. Drain any excess fat to keep the filling from being greasy.
- Season the filling: Stir in ground cumin, chili powder, smoked paprika, crushed red pepper flakes, salt, and black pepper. Mix well to combine all the spices evenly throughout the beef.
- Add salsa and simmer: Pour in the salsa or tomato sauce and let the mixture simmer for 2 to 3 minutes to meld the flavors together. Remove from heat and allow the filling to cool slightly before continuing.
- Incorporate cheese: Once the filling is warm but not hot, mix in the shredded cheddar or Mexican blend cheese, ensuring it melts slightly and combines smoothly into the beef mixture.
- Prepare tortillas: Warm the corn tortillas in a damp towel in the microwave for about 30 seconds or heat individually in a dry skillet until pliable. This prevents cracking when rolling.
- Roll the taquitos: Place approximately 2 tablespoons of the beef mixture along one edge of each tortilla and roll tightly to enclose the filling. Use a toothpick to secure if necessary.
- Heat oil for frying: Pour about 1 inch of vegetable oil into a clean skillet and heat over medium-high heat until shimmering but not smoking.
- Fry the taquitos: Carefully place the rolled taquitos seam-side down in the hot oil. Fry in batches, turning them every 2 to 3 minutes until they are golden brown and crispy on all sides.
- Drain and serve: Remove the taquitos with a slotted spoon and drain them on paper towels to remove excess oil. Serve immediately while hot and crispy.
Notes
- To bake instead of frying, place taquitos seam-side down on a baking sheet. Lightly spray with cooking spray and bake at 425°F (220°C) for 15–20 minutes until crisp and golden.
- For a dairy-free option, omit the cheese or use a dairy-free cheese alternative.
- You can freeze the taquitos before frying or baking. Arrange them on a baking sheet to freeze individually, then transfer to a zip-top bag for quick cooking later.
- Serve with guacamole, sour cream, or extra salsa for dipping to enhance flavor and texture.
