Crispy Beef Taquitos Recipe
Roll up seasoned ground beef in warm corn tortillas and fry or air‑fry until perfectly golden and crunchy—these Crispy Beef Taquitos are a quick, crowd‑pleasing snack or appetizer that you can prep ahead, bake or fry, and serve with your favorite dips.
Ingredients
- 1½ lb 680 g ground beef (80/20 blend)
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 Tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt & freshly ground black pepper to taste
- 2 Tbsp beef or chicken broth
- 12 –16 small corn tortillas warmed
- Vegetable oil for frying (or cooking spray for air‑fryer/oven)
- Optional fillings/toppings: shredded cheese pickled jalapeños, chopped cilantro
Instructions
- Cook the beef: In a skillet over medium‑high heat, brown the ground beef until no pink remains (5–7 min). Drain excess fat.
- Add aromatics: Add onion; cook until translucent (2–3 min). Stir in garlic; cook 30 sec until fragrant.
- Spice it up: Mix in tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 1 min.
- Moisten & finish: Pour in broth; simmer until thickened (2–3 min). Stir in cilantro if using. Remove from heat and let cool slightly.
- Warm tortillas: Wrap tortillas in a damp paper towel and microwave 30 sec, or heat briefly in a dry skillet so they won’t crack.
- Assemble taquitos: Spoon 2 Tbsp beef mixture onto each tortilla. Add cheese/jalapeños if desired. Roll tightly, seam‑side down, onto a sheet pan.
- Cook your way:
- Deep‑fry (Stovetop): Heat 2 in oil to 350 °F (175 °C). Fry taquitos, seam‑side down, 2–3 min per side until golden. Drain on a rack.
- Air‑fry: Preheat to 400 °F (200 °C). Lightly spray taquitos with oil; air‑fry 8–10 min, flipping halfway.
- Oven‑bake: Preheat to 425 °F (220 °C). Place taquitos on a rack over a baking sheet, brush with oil, and bake 15–18 min, turning once.
Notes
- Prevent cracking: Always warm tortillas before rolling.
- Don’t overfill: Use a thin line of filling for easy rolling and even crispiness.
- Seal seams: Brush a little water on the final edge to help it stick.
- Make‑ahead: Assemble and refrigerate (up to 24 h) or freeze on a tray (up to 1 month); cook straight from cold or frozen, adding a few extra minutes.
- Variations: Try adding black beans, corn, or swapping beef for shredded chicken or pork.