Tray Of Taquitos (ground Beef) Recipe

Heat a large skillet over medium-high heat. Add 1 tbs vegetable oil and swirl to coat.

Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the ground beef to the pan. Break it up with a spatula and cook until browned with no pink remaining, about 6–8 minutes.

If the skillet releases a lot of fat, carefully drain off excess, leaving enough to coat the pan (about 1 tbs). Return to medium heat.

Stir in the tomato paste, ground cumin, chili powder, smoked paprika and dried oregano. Cook 1–2 minutes to bloom the spices.

Pour in 60 ml beef broth, add kosher salt and black pepper, reduce heat to medium-low and simmer 3–4 minutes until mixture is moist but not soupy. The filling should hold together so it rolls well.

Remove from heat and stir in 0.75 cups shredded cheese and 1 tbs lime juice. Taste and adjust salt if needed. Let the filling cool 5–10 minutes so it firms slightly for easier rolling.

Preheat the oven to 220°C (425°F) if baking. If frying, have a plate lined with paper towels ready.

Warm the corn tortillas so they are pliable: wrap in a damp paper towel and microwave 30–45 seconds, or warm in a dry skillet 15–20 seconds per side. Keep covered to stay soft.

Beat the egg in a small bowl to make the egg wash.

Working one tortilla at a time, place about 2–3 tablespoons (a tight spoonful) of the cooled beef filling near the bottom third of the tortilla. Sprinkle a little of the remaining 0.25 cup shredded cheese on top of the filling.

Roll the tortilla tightly around the filling, rolling away from you so the seam ends up on the bottom. Place each rolled taquito seam-side down on a plate. Repeat with remaining tortillas and filling.

Brush or lightly paint each rolled taquito with the beaten egg (this helps seal and crisp), then lightly brush 1–2 tsp of the 2 tbs vegetable oil over each taquito if baking. If you prefer a lighter method, use nonstick cooking spray on the tray instead of oil brushing.

Oven-baked (recommended for a tray of taquitos)

Line a rimmed baking sheet with parchment paper or foil and lightly spray with nonstick cooking spray or brush with a little oil. Arrange taquitos seam-side down in a single layer without crowding. Bake in the preheated 220°C (425°F) oven 12–15 minutes, turning once halfway through, until golden brown and crisp. If desired, broil 1–2 minutes at the end to increase crispness—watch closely to avoid burning.

Skillet-fried (crispier)

Pour 480 ml (about 2 cups) vegetable oil into a wide skillet to reach ~1/4–1/2 inch depth and heat over medium-high until shimmering (about 180°C / 350°F). Fry taquitos seam-side down in batches without crowding, 2–3 minutes per side, turning once, until evenly golden and crisp. Transfer to paper towels to drain.

If you baked them on a tray, sprinkle the remaining cheese (if using) over the hot taquitos immediately after they come out of the oven so it melts slightly.

Arrange the taquitos on a large tray or platter. Garnish with chopped cilantro, lime wedges, and serve with sour cream and salsa on the side for dipping.

Serve hot. Leftover taquitos can be refrigerated in an airtight container up to 3 days and reheated in a 200°C (400°F) oven 8–10 minutes to re-crisp.