Description
These crispy Beef Taquitos are filled with a flavorful mixture of ground beef, pickled jalapeños, and melted cheddar and pepper Jack cheeses, rolled tightly in corn tortillas. They can be either baked or fried to golden perfection, served with a tangy lime-cilantro sour cream, guacamole, and pico de gallo for a perfect Tex-Mex appetizer or meal.
Ingredients
Scale
Beef Filling
- 1 tbsp. neutral oil, plus more for brushing or frying
- 1 small yellow onion, finely chopped
- 1/3 cup finely chopped pickled jalapeños
- Kosher salt (about 1.25 tsp. divided)
- 2 cloves garlic, finely chopped
- 1 tbsp. tomato paste
- 1 lb. ground beef (preferably 90% lean)
- 1 tbsp. taco seasoning
Cheese Mixture
- 3 oz. cheddar, shredded
- 3 oz. pepper Jack cheese, shredded
Assembly
- 3 tbsp. all-purpose flour
- 6 tbsp. fresh lime juice, divided
- 20 small corn tortillas, divided
Sauce
- 1/2 cup sour cream
- 2 tbsp. chopped fresh cilantro
For Serving
- Store-bought or homemade guacamole
- Pico de gallo
Instructions
- Cook the Beef Filling: In a large skillet over medium-high heat, heat 1 tablespoon neutral oil until shimmering. Add the finely chopped onion, pickled jalapeños, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring frequently, until the paste begins to caramelize, about 2 to 3 minutes. Add the ground beef, taco seasoning, and 3/4 teaspoon kosher salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, approximately 5 minutes. Remove from heat and let cool slightly.
- Prepare Cheese and Flour Mixture: In a small bowl, combine shredded cheddar and pepper Jack cheeses. In another small bowl, whisk together the all-purpose flour and 4 tablespoons fresh lime juice until smooth. Set both mixtures aside for assembly.
- Soften Tortillas: Wrap 5 corn tortillas in a damp paper or kitchen towel and microwave until softened and pliable, approximately 40 to 45 seconds. Repeat until all tortillas are softened in batches.
- Assemble Taquitos: Working one tortilla at a time, place 2 tablespoons of the beef filling and 1 tablespoon of the cheese mixture onto each softened tortilla. Roll the tortilla tightly about three-quarters of the way; brush the remaining exposed tortilla with the flour-lime juice mixture, then continue rolling to fully enclose the filling. Place finished taquitos seam-side down on a sheet tray. Repeat for all tortillas and fillings.
- Make Lime-Cilantro Sour Cream: In a small bowl, stir together the sour cream, chopped fresh cilantro, a pinch of kosher salt, and the remaining 2 tablespoons lime juice until smooth. Refrigerate until ready to serve.
- Optional Make Ahead: The assembled, uncooked taquitos can be frozen. Arrange them on a sheet tray and freeze until firm, about 1 hour. Transfer to a freezer-safe zip-top bag or airtight container and store in the freezer for up to 4 months.
- To Bake: Preheat the oven to 400°F (200°C). Lightly brush the tops of the rolled taquitos with oil. Bake on a sheet tray, turning halfway through, until tortillas are crisp, golden, and beginning to brown, about 18 to 20 minutes.
- To Fry: In a large, heavy skillet, heat 2 cups neutral oil over medium-high heat until an instant-read or deep-fry thermometer reads 375°F (190°C). Working in batches, fry the taquitos, turning halfway through, until the tortillas are crisp and golden, about 4 to 5 minutes. Drain on paper towels before serving.
Notes
- For easier rolling, warm small batches of tortillas right before assembling.
- Use 90% lean ground beef to reduce excess grease but maintain flavor.
- Both baking and frying yield crispy taquitos; baking is healthier while frying gives a traditional crispiness.
- If freezing, bake directly from frozen adding a few extra minutes to baking time.
- Shrimp or shredded chicken can be substituted for beef for variation.
- The lime-cilantro sour cream adds a fresh contrast to the richness of the beef and cheese filling.
