Description
These spicy beef taquitos feature a flavorful ground beef filling seasoned with cumin, chili powder, and smoked paprika, wrapped in crispy corn tortillas. Perfectly fried to golden crispness, they make an ideal appetizer or snack served with 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)
For Assembly and Frying:
- 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 needed.
- Sauté the Vegetables: Add the chopped onion, garlic, and jalapeño to the skillet. Cook for 3-4 minutes until the onion is softened and fragrant.
- Season the Beef: Stir in the cumin, chili powder, smoked paprika, black pepper, and salt. Cook for another minute to toast the spices and blend flavors.
- Simmer: Add the tomato sauce and beef broth or water. Let it simmer for 5-7 minutes until the sauce thickens and coats the beef well. Remove from heat and allow to cool slightly.
- Add Cheese and Cilantro: Mix in the shredded cheese and chopped cilantro (if using) until the cheese melts and everything is combined. Set aside.
- Warm the Tortillas: Heat corn tortillas on a dry skillet or microwave for 20-30 seconds to make them pliable. Wrap in a damp towel if necessary.
- Fill the Tortillas: Spoon about 1-2 tablespoons of the beef mixture in the center of each tortilla. Roll up 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 the taquitos seam-side down. Fry 2-3 minutes per side or until golden brown and crispy. Fry in batches to avoid overcrowding.
- Drain: Remove taquitos and place on paper towels to soak up excess oil.
- Serve: Serve hot with your favorite dips such as sour cream, salsa, or guacamole.
Notes
- For less heat, remove jalapeño seeds completely or omit jalapeño.
- Use fresh corn tortillas for best results; warming them makes rolling easier and prevents cracking.
- Drain any excess fat after cooking beef to avoid greasy filling.
- Work in small batches when frying to maintain oil temperature and crispiness.
- Leftover taquitos can be refrigerated and reheated in an oven to keep them crispy.
