Southwest Barrel Rolls Recipe

Cook aromatics and beef

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spoon. As the beef begins to brown, add the diced onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Season and simmer

Stir in chili powder, cumin, smoked paprika, oregano, salt and black pepper. Cook 1 minute to bloom the spices. Add tomato paste and stir to coat the meat, then pour in the broth and scrape up any browned bits. Reduce heat to medium-low and simmer until the mixture is thick and moist but not wet, about 4–6 minutes.

Finish filling

Stir in the thawed corn, drained black beans and chopped cilantro. Taste and adjust seasoning, removing excess moisture if needed by simmering an extra 1–2 minutes. Remove from heat and let cool 8–10 minutes so filling is easy to handle.

Prepare tortillas and cheese

Lay out a tortilla on a clean work surface. Sprinkle about 1/4 cup shredded cheese in a line across the lower third of the tortilla (closest to you).

Portion filling

Spoon about 2–3 tablespoons of the cooled beef mixture over the cheese, forming a narrow log. Do not overfill; leave a 1-inch border on both sides.

Roll tightly

Fold the short edge over the filling, then fold in the sides and roll tightly toward the top to form a snug cylinder. Repeat with remaining tortillas and filling. You should get about 8 rolls.

Heat oil

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Fry rolls

Working in batches so you don’t overcrowd the pan, carefully place 2–3 rolls seam-side down into the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 2–3 minutes per side and 6–8 minutes total per batch.

Drain

Use tongs to transfer fried rolls to a paper towel–lined baking sheet to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches. Let cool 1–2 minutes before serving so filling is not piping hot.

Mix dressing

In a bowl, whisk together mayonnaise, sour cream and buttermilk until smooth. Stir in chopped pickled jalapeño, optional fresh jalapeño, lime juice, garlic powder, onion powder, chopped cilantro, salt and black pepper. Taste and adjust acidity or heat: more lime for brightness, more jalapeño for spice.

Chill

Cover and refrigerate the dressing at least 15 minutes to let flavors marry. It can be made up to 24 hours ahead. If it thickens in the fridge, thin with a teaspoon or two of buttermilk or water to reach desired consistency.

Serve

Arrange warm Southwest Barrel Rolls on a platter. Serve with the chilled jalapeño ranch dressing for dipping. Optionally garnish with extra chopped cilantro, lime wedges, and a sprinkle of shredded cheese.