You know, there’s nothing quite like gathering your family and friends around for a scrumptious meal, and let me tell ya, Beef Taquitos are a huge hit in my neck of the woods! I love whipping up these little bundles of joy, especially because I can pack them with fresh and healthy ingredients, making them perfect for my food-loving heart.
Now, if you aren’t quite familiar with these scrumptious treats, taquitos are basically mini rolled tacos filled with flavorful meat, in this case, beef. Preparing them can be a little finicky, but don’t let that get ya down – with a little practice, you’ll be a Beef Taquito-making machine!
First things first, you’ve gotta start off with quality meat. In my humble opinion, lean ground beef or brisket is the way to go, and I like to jazz it up with onions, garlic, and a blend of spices such as cumin, paprika, oregano, and of course, a bit of chili powder for a spicy kick.
Now, while the meat mixture is simmering in the skillet, yup, you guessed it, time to prep those tortillas. I opt for corn tortillas for that authentic taste, but feel free to use flour if you prefer. Whichever way you go, just be sure to warm them up so they’re nice and pliable and won’t split or crack when you roll them.
Once the meat mixture is cooked and the tortillas are warmed, it’s game time! Spoon some of that juicy, flavorful beef onto each tortilla before rolling those babies up tightly. From there, it’s off to the frying pan or oven, and don’t skimp on cooking them till they get that lovely, golden brown hue.
Now, here comes the pièce de résistance: the toppings! In my house, we can’t get enough of fresh guacamole, pico de gallo, shredded cheese, and sour cream for that added oomph.
So, next time Taco Tuesday rolls around, grab your apron, heat up that skillet, and add a twist to your traditional fare by serving up some delectable Beef Taquitos! Mmm-mm, your taste buds will thank you.
- 1 lb lean ground beef or brisket
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp chili powder
- Salt and pepper, to taste
- 12 corn tortillas
- 2 cups vegetable or canola oil, for frying
- Toppings of choice: guacamole, pico de gallo, shredded cheese, sour cream
- Brown ground beef or brisket in a large skillet over medium-high heat, using a wooden spoon or spatula to break it apart into smaller pieces.
- Add chopped onion and minced garlic to skillet; stir and cook until onion becomes translucent.
- Stir in cumin, paprika, oregano, chili powder, and salt and pepper to taste; let meat mixture simmer for about 5 minutes, allowing flavors to meld.
- Warm corn tortillas one-by-one on a dry skillet over medium heat, or wrap in a damp paper towel and microwave for 30 seconds. This will make them pliable and easy to roll.
- Spoon a small amount of meat mixture (about 2 tablespoons) onto the center of each warmed tortilla.
- Roll each tortilla tightly around the meat filling, ensuring the ends are tucked in to prevent filling from spilling out.
- Preheat oven to 425°F (220°C) and place rolled tortillas, seam-side down, on a baking sheet lined with parchment paper. Alternatively, heat 2 cups of vegetable or canola oil in a frying pan over medium heat for stovetop frying.
- If baking, brush taquitos with a little oil and bake for 15-20 minutes, or until crispy and golden brown. If frying, carefully place each taquito seam-side down in hot oil, turning occasionally, until all sides are crispy and golden brown.
- Use tongs or a slotted spoon to remove taquitos from the pan and place them on a plate lined with paper towel to drain excess oil.
- Serve hot with your choice of toppings such as guacamole, pico de gallo, shredded cheese, and sour cream. Enjoy!
That was fresh!