Description
These crispy beef taquitos are the perfect mix of bold flavors and satisfying crunch. Easy to make and customizable, they’re a crowd-pleaser for any occasion.
Ingredients
Scale
- 1 pound ground beef or shredded cooked beef (e.g., brisket or roast)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce or salsa
- 1/2 cup shredded microbial-rennet cheese (cheddar, Monterey Jack, or a Mexican blend)
- 12 small corn tortillas
- Vegetable oil for frying or cooking spray for baking
- Toothpicks, optional
- Guacamole
- Sour cream
- Salsa
- Shredded lettuce
- Chopped cilantro
- Diced tomatoes
Instructions
- Step: Heat a large skillet over medium heat and add a drizzle of oil. Cook the diced onion until softened, about 3-4 minutes. Add the garlic and sauté for 30 seconds until fragrant.
- Step: Stir in the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. If using shredded cooked beef, warm it through in the skillet.
- Step: Mix in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
- Step: Add the tomato sauce or salsa and stir well. Cook for 3-5 minutes until the mixture thickens slightly.
- Step: Remove the pan from heat and stir in the shredded cheese. Let it cool slightly.
- Step: Warm the tortillas in a skillet for 10-15 seconds per side. This makes them pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.
- Step: Place 2 tablespoons of the beef filling in a line along the bottom third of each tortilla. Roll the tortilla tightly around the filling and secure it with a toothpick.
- Step: Frying: Heat 1-2 inches of vegetable oil in a deep skillet or saucepan to 350°Fahrenheit. Fry the taquitos in batches, seam-side down first, for 2-3 minutes per side or until golden and crispy. Drain on paper towels.
- Step: Baking: Preheat your oven to 425°Fahrenheit. Place the taquitos seam-side down on a baking sheet lined with parchment paper. Spray lightly with cooking spray or brush with oil. Bake for 15-20 minutes, turning halfway, until crispy and golden.
- Step: Air Frying: Preheat the air fryer to 400°Fahrenheit. Arrange the taquitos seam-side down in a single layer (cook in batches if needed). Spray lightly with oil and air fry for 6-8 minutes, flipping halfway through.
- Step: Arrange the taquitos on a platter. Garnish with toppings like guacamole, sour cream, salsa, shredded lettuce, or diced tomatoes. Sprinkle with chopped cilantro for a fresh finish. Enjoy!
Notes
Drain excess fat after browning the meat to prevent soggy taquitos. Use a cheese that melts smoothly. Keep corn tortillas warm while rolling to prevent cracking. Place taquitos seam-side down first during cooking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Frying, Baking, or Air Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 351 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 75 mg
Keywords: beef taquitos, Mexican appetizers, crispy rolled tacos, party snacks