Crunchy, savory, and full of hearty flavors, these Beef Taquitos will have you reaching for more!
Whenever I go out for Mexican food, beef taquitos are always one of the first things I’ll order. I became addicted to these crisp, little cigar-shaped delights when I first tasted them during a trip to Cancún, where they were sold by many street food vendors. Biting into a hot taquito filled with savory beef is truly a thing of beauty. Especially when dipped into cool, creamy guacamole.
I really wanted to try making taquitos at home, especially because of the rolling. Wraps and rolled tortillas of all kinds intimidate me because, more often than not, I’ll end up not wrapping them well and making quite a mess. With this recipe, there’s an easy fix! A single toothpick secures your taquito, ensuring the filling stays perfectly in place. The great thing about this recipe is that you have three options when making them. You can make them in the oven or air fryer for a slightly healthier version that calls for less oil, or you can go the decadent route and deep-fry them until perfectly golden. Personally, I prefer the latter, but no matter your choice, one thing is certain—you’re in for a treat!
Make Your Own Seasoning Mix
Most of the ingredients here are pretty standard. You’ve got oil, some onions, ground beef, etc. The thing that sets this dish apart, however, is the seasoning. You can get taco seasoning premixed from the spice section of most grocery stores, but where’s your sense of adventure? We can also mix it ourselves! I recommend the following recipe: One tablespoon of chili powder, one tablespoon of garlic powder, one teaspoon of cumin, half teaspoon of smoked paprika (or regular), half teaspoon of oregano, half teaspoon of kosher salt, and a quarter teaspoon of black pepper. This will yield a little more than the two tablespoons of taco seasoning the recipe calls for.
How To Make Ahead And Store
To make this recipe in advance, simply follow steps 1 through 5 and either place in the fridge overnight or freeze for up to 3 months. Once cooked, the beef taquitos can be stored in an airtight container in the fridge for up to 4 days, or they can be frozen for up to 3 months.
Serving Suggestions
A great Mexican side dish to go with your beef taquitos is the classic street food, Elote. You can also try a hearty bowl of Mexican Soup on the side. Personally, I love dipping my taquitos into some guacamole, but you can’t go wrong with The Best Queso Ever (Mexican Cheese Dip)! For dessert, a delicious Mexican Flan always hits the spot.
Beef Taquitos
Ingredients
- 1/2 tablespoon olive oil
- 1/4 medium onion diced
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
- 20 corn tortillas
- 1 1/2 cups shredded cheddar cheese
- Neutral-flavored oil such as avocado oil for frying, optional
Instructions
- Heat olive oil in a skillet over medium-high heat. Add diced onion and sauté until soft.
- Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink.
- Stir in taco seasoning and water. Simmer until the mixture thickens, then remove from heat.
- Warm tortillas until pliable, either in the microwave wrapped in a damp towel or in a pan.
- Lay a tortilla flat, add a spoonful of beef mixture and sprinkle with cheese. Roll tightly and secure with a toothpick.
- For baking: Preheat oven to 425°F. Place taquitos seam-side down on a baking sheet. Bake until crispy, about 15-20 minutes.
- For deep-fat frying: Heat oil to 350°F. Fry taquitos until golden brown, then drain on paper towels.
- For air-frying: Preheat air fryer to 400°F. Cook taquitos in batches until crispy, about 7 minutes total.
- Serve taquitos with your choice of toppings like lettuce, tomatoes, sour cream, salsa, and guacamole.
Leave a Comment