Description
These Spicy Beef Taquitos are crispy, golden rolled tortillas filled with a flavorful mixture of seasoned ground beef, melted cheese, and fresh cilantro. Perfectly fried to crispy perfection, they make a delicious appetizer or snack served with your favorite dipping sauces like sour cream, salsa, or guacamole.
Ingredients
Scale
For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, minced (seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup tomato sauce
- 1/4 cup beef broth (or water)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (optional)
Other Ingredients:
- 10-12 small corn tortillas
- Vegetable oil for frying
- Sour cream, salsa, or guacamole for dipping (optional)
Instructions
- Prepare the Beef Filling: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary to avoid greasy filling.
- Sauté the Vegetables: Add finely chopped onion, minced garlic, and jalapeño to the skillet with the beef. Cook for 3-4 minutes until the onion softens and the mixture is fragrant.
- Season the Beef: Sprinkle ground cumin, chili powder, smoked paprika, black pepper, and salt over the beef mixture. Stir well to combine and cook for another minute to toast the spices and enhance their flavors.
- Simmer: Pour in the tomato sauce and beef broth (or water). Stir and let the mixture simmer on low heat for 5-7 minutes until the sauce thickens and coats the beef well. Remove from heat and allow it to cool slightly.
- Add Cheese and Cilantro: Stir shredded cheese and chopped fresh cilantro (if using) into the warm beef mixture until the cheese melts and everything is evenly mixed. Set aside.
- Warm the Tortillas: Heat corn tortillas in a dry skillet or microwave for 20-30 seconds to soften and make them pliable. Wrapping them in a damp towel before microwaving helps prevent cracking when rolled.
- Fill the Tortillas: Spoon about 1-2 tablespoons of the beef filling onto the center of each tortilla. Roll tightly to secure the filling inside.
- Fry the Taquitos: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. When hot, carefully place taquitos seam-side down in the oil. Fry for 2-3 minutes per side until they turn golden brown and crispy. Fry in batches to avoid overcrowding.
- Drain: Remove the fried taquitos with a slotted spoon and transfer them to a paper towel-lined plate to absorb excess oil.
- Serve: Serve the spicy beef taquitos hot with your favorite dipping sauces such as sour cream, salsa, or guacamole for a delicious appetizer or snack.
Notes
- Removing seeds from the jalapeño reduces heat but preserves flavor.
- Use freshly shredded cheese for better melting compared to pre-shredded.
- Warm corn tortillas well to prevent cracking when rolling.
- Drain the cooked beef fat to prevent greasy filling and oil splatters during frying.
- Adjust spice levels to taste by adding more or less jalapeño and chili powder.
- Work in batches when frying to maintain oil temperature and crispiness.
- Store leftover taquitos in the fridge and reheat in the oven for best texture.
