Description
These Spicy Beef Taquitos are crispy, golden rolled tortillas stuffed with a flavorful, seasoned ground beef filling mixed with melted cheese and fresh cilantro. Perfect as a delicious appetizer or party snack, these taquitos combine a spicy kick with a satisfying crunch from frying in hot oil. Serve them hot with your favorite dips like sour cream, salsa, or guacamole for a crowd-pleasing Mexican-inspired treat.
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
For Serving (Optional):
- Sour cream
- Salsa
- Guacamole
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 to keep the filling less greasy.
- Sauté the Vegetables: Add the 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: Stir in the ground cumin, chili powder, smoked paprika, black pepper, and salt. Cook for an additional minute to allow the spices to toast and release their flavors.
- Simmer: Add the tomato sauce and beef broth (or water) to the skillet. Let the mixture simmer for 5-7 minutes until the sauce thickens and coats the beef evenly. Remove from heat and allow the filling to cool slightly.
- Add Cheese and Cilantro: Stir the shredded cheese and chopped cilantro (if using) into the warm beef mixture until the cheese melts and everything is well combined. Set aside.
- Warm the Tortillas: Heat the corn tortillas on a dry skillet or microwave them for 20-30 seconds to make them more pliable and easier to roll without cracking. Wrapping tortillas in a damp towel before microwaving helps keep them soft.
- Fill the Tortillas: Place about 1-2 tablespoons of the beef filling in the center of each tortilla. Roll them up tightly to encase the filling securely.
- Fry the Taquitos: Pour vegetable oil to a depth of about 1 inch in a large skillet and heat over medium-high heat. Once the oil is hot, carefully place the taquitos seam-side down in the oil. Fry for 2-3 minutes on each side, or until the taquitos are golden brown and crispy. Avoid overcrowding the pan by working in batches.
- Drain: Remove the fried taquitos using a slotted spoon and place them on paper towel-lined plates to drain excess oil.
- Serve: Serve the spicy beef taquitos hot, accompanied by your choice of dipping sauces such as sour cream, salsa, or guacamole for a delicious meal or appetizer.
Notes
- Removing seeds from jalapeño reduces the heat for a milder flavor.
- Drain excess fat after browning the beef to make the filling less greasy.
- Warming tortillas prevents cracking when rolling the taquitos.
- Frying in batches ensures crispy taquitos without overcrowding the pan.
- Use a thermometer to ensure oil is around 350°F for perfect frying.
- You can substitute beef broth with water if preferred.
- Add more or less cheese based on your taste preferences.
- Leftover taquitos can be reheated in an oven or air fryer to retain crispiness.
