Beef Taquitos recipe

Beef taquitos. Just the words conjure up images of crispy, golden-brown perfection, filled with savory, seasoned beef and melting cheese. Honestly, these little rolled tacos are a staple in our household, and for good reason. From weeknight dinners to weekend gatherings, they are always a hit. My kids, who can sometimes be picky eaters, devour them without complaint, and my husband? Let’s just say he can easily put away a dozen (or more!). What I love most about this beef taquito recipe is its versatility. You can adjust the spice level to your liking, use different types of cheese, and experiment with various serving sauces and toppings. Whether you bake them for a slightly healthier option or fry them to achieve ultimate crispiness, the result is always delicious. This isn’t just a beef taquito recipe; it’s our beef taquito recipe, honed and perfected over countless family taco nights, and I’m thrilled to share it with you. Get ready to experience a flavor explosion that will have you coming back for more – these beef taquitos are seriously addictive!

Ingredients for the Best Beef Taquitos

To create truly exceptional beef taquitos, you need quality ingredients. Here’s a detailed list of what you’ll need, along with notes on substitutions and why each ingredient is crucial:

• 1 pound Ground Beef (80/20 blend recommended): The star of the show! Using an 80/20 blend of ground beef ensures a good balance of flavor and moisture. Leaner beef can be used, but you might need to add a tablespoon of olive oil during cooking to prevent dryness. For a richer flavor, consider using ground chuck.
• 1 tablespoon Olive Oil: Used for sautéing the onions and garlic and browning the beef. Olive oil adds a subtle fruity flavor and helps prevent sticking. You can substitute with avocado oil, vegetable oil, or even coconut oil if preferred.
• 1 medium Yellow Onion, finely diced: Yellow onion provides a foundational savory flavor to the beef filling. Finely dicing ensures it cooks down evenly and blends seamlessly into the filling. You can use white or red onion as alternatives, but yellow onion offers a milder sweetness when cooked.
• 2 cloves Garlic, minced: Garlic is essential for adding depth and aromatic complexity to the beef. Freshly minced garlic is always best, but you can use ½ teaspoon of garlic powder if you’re in a pinch.
• 1 tablespoon Chili Powder: Chili powder is the backbone of the Tex-Mex flavor profile. It provides a warm, slightly smoky, and mildly spicy base. Use a good quality chili powder for the best flavor.
• 1 teaspoon Ground Cumin: Cumin adds an earthy, warm, and slightly bitter note that complements the chili powder beautifully. It’s a classic spice in Mexican and Tex-Mex cuisine.
• ½ teaspoon Dried Oregano: Mexican oregano is preferred for its bolder and slightly citrusy flavor, but regular dried oregano works well too. Oregano adds a fragrant herbal dimension to the filling.
• ½ teaspoon Smoked Paprika: Smoked paprika brings a wonderful smoky depth that elevates the overall flavor of the beef. If you don’t have smoked paprika, regular paprika can be used, but you’ll miss out on that smoky element.
• ¼ teaspoon Cayenne Pepper (optional, for heat): If you like a bit of a kick, cayenne pepper is your friend! Start with ¼ teaspoon and add more to taste. You can also use a pinch of red pepper flakes. Omit if you prefer a milder flavor.
• ½ teaspoon Salt: Salt is crucial for seasoning and enhancing all the other flavors in the filling. Use kosher salt or sea salt for best results. Adjust to taste.
• ¼ teaspoon Black Pepper: Freshly ground black pepper adds a subtle bite and complexity.
• ½ cup Beef Broth or Water: Adding liquid helps keep the beef filling moist and allows the flavors to meld together as it simmers. Beef broth adds a richer flavor, but water works just fine.
• 1 cup Shredded Cheese (Monterey Jack, Cheddar, or a blend): Cheese is essential for gooey, cheesy taquitos! Monterey Jack melts beautifully and has a mild, buttery flavor. Cheddar adds a sharper, more pronounced cheese flavor. A blend of Monterey Jack and cheddar is a great option for balanced flavor and melt. Pepper Jack can be used for a spicier kick.
• 12-16 Corn Tortillas (6-inch size): Corn tortillas are traditional for taquitos and provide a slightly nutty flavor and sturdy texture when fried or baked. Make sure to use good quality corn tortillas. Flour tortillas can be used for a softer taquito, but they are less traditional.
• Vegetable Oil, for frying (if frying): Vegetable oil is a neutral-flavored oil with a high smoke point, making it ideal for frying. You’ll need enough oil to fill your skillet or pot to a depth of about 1-2 inches. You can also use canola oil, peanut oil, or avocado oil for frying.

Optional Ingredients for Added Flavor & Garnish:

• 1 Jalapeño, finely diced (optional, for heat): If you want to ramp up the heat, adding diced jalapeño to the onion and garlic while sautéing is a great way to do it. Remember to remove the seeds and membranes for less heat.
• Fresh Cilantro, chopped (for garnish): Fresh cilantro adds a bright, herbaceous, and slightly citrusy note that complements the richness of the beef.
• Lime Wedges (for serving): A squeeze of fresh lime juice brightens up the flavors and adds a tangy counterpoint to the richness of the taquitos.
• Your Favorite Toppings: Sour cream, guacamole, salsa, pico de gallo, queso fresco, hot sauce – the possibilities are endless!

Step-by-Step Instructions for Making Delicious Beef Taquitos

Follow these detailed instructions to create perfect beef taquitos every time:

1. Prepare the Beef Filling:

• Heat the Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.
• Sauté Onions and Garlic: Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. If using jalapeño, add it with the onions and cook until softened.
• Brown the Beef: Add the ground beef to the skillet and break it up with a spoon or spatula. Cook, stirring occasionally, until the beef is browned and no longer pink. Drain off any excess grease.
• Season the Beef: Stir in the chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for another minute, allowing the spices to bloom and become fragrant.
• Simmer the Filling: Pour in the beef broth or water. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until most of the liquid has been absorbed and the flavors have melded together. This simmering step is crucial for developing a rich and flavorful filling.
• Stir in Cheese: Remove the skillet from the heat and stir in ½ cup of the shredded cheese until melted and incorporated into the beef filling. This will help bind the filling and add extra cheesiness to each taquito.

2. Warm the Tortillas:

• Warm for Flexibility: Warming the corn tortillas is essential to prevent them from cracking when you roll them. There are several ways to warm tortillas:
  • Microwave: Stack the tortillas and wrap them in a damp paper towel or a tortilla warmer. Microwave on high for 30-60 seconds, or until pliable.
  • Skillet/Comal: Heat a dry skillet or comal over medium heat. Warm the tortillas one at a time, flipping them every few seconds, until they are softened and pliable, about 15-30 seconds per side. Be careful not to dry them out completely.
  • Steaming: Place a steamer basket over a pot of simmering water. Steam the tortillas in batches for a few minutes until softened.

3. Assemble the Taquitos:

• Set up Your Workstation: Lay out a warmed tortilla on a clean surface. Have the beef filling and remaining shredded cheese ready.
• Fill the Tortillas: Spoon about 2-3 tablespoons of the beef filling onto one end of the warmed tortilla. Sprinkle a little bit of the remaining shredded cheese over the filling. Don’t overfill the tortillas, or they may be difficult to roll and could burst during cooking.
• Roll Tightly: Starting from the filled end, tightly roll up the tortilla, tucking in the sides as you go, to form a taquito. Secure the roll with a toothpick if needed, especially if you are frying them. For baking or air frying, toothpicks are less critical.
• Repeat: Repeat the filling and rolling process with the remaining tortillas and beef filling.

4. Cook the Taquitos (Choose Your Preferred Method):

• Frying (Classic Crispy Taquitos):
  • Heat the Oil: Pour vegetable oil into a deep skillet or pot to a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a small piece of tortilla into it – it should sizzle immediately and turn golden brown in about 15-20 seconds.
  • Fry in Batches: Carefully place a few taquitos at a time into the hot oil, seam-side down first. Do not overcrowd the skillet, or the oil temperature will drop, and the taquitos will become greasy.
  • Fry until Golden Brown: Fry for 2-3 minutes per side, or until golden brown and crispy. Turn them gently with tongs to ensure even cooking.
  • Drain Excess Oil: Remove the fried taquitos from the skillet using tongs and place them on a wire rack lined with paper towels to drain excess oil.
• Baking (Healthier Option):
  • Preheat Oven: Preheat your oven to 400°F (200°C).
  • Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it.
  • Brush with Oil (Optional): For extra crispiness, lightly brush the taquitos with olive oil or cooking spray.
  • Bake: Arrange the taquitos seam-side down on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
• Air Frying (Quick & Crispy):
  • Preheat Air Fryer: Preheat your air fryer to 400°F (200°C).
  • Lightly Oil (Optional): Lightly spray the taquitos with cooking spray.
  • Air Fry: Arrange the taquitos in a single layer in the air fryer basket, being careful not to overcrowd. Air fry for 8-12 minutes, or until golden brown and crispy, flipping halfway through.

5. Serve and Enjoy!

• Garnish: Sprinkle the cooked taquitos with fresh cilantro, if desired.
• Serve Immediately: Beef taquitos are best served hot and crispy right after cooking.
• Provide Dips and Toppings: Offer a variety of dipping sauces and toppings for your guests to customize their taquitos (see “How to Serve Beef Taquitos” section below).

Nutrition Facts (per serving, approximate)

(Note: Nutritional values are estimates and can vary based on specific ingredients, portion sizes, and cooking methods. Frying will significantly increase the calorie and fat content compared to baking or air frying.)

• Serving Size: 2-3 taquitos
• Calories per Serving (Fried): Approximately 350-450 calories
• Calories per Serving (Baked/Air Fried): Approximately 250-350 calories

Approximate Macronutrient Breakdown (per serving, fried, estimated):

• Fat: 20-25 grams (depending on beef fat content and frying oil absorbed)
• Saturated Fat: 8-10 grams
• Cholesterol: 70-90 mg
• Sodium: 400-600 mg (depending on salt added and broth used)
• Carbohydrates: 25-35 grams (depending on tortilla size and type)
• Fiber: 2-4 grams
• Sugar: 1-3 grams
• Protein: 15-20 grams

For more accurate nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 20-25 minutes (includes chopping vegetables, browning beef, and making filling)
• Cook Time (Filling): 20-25 minutes (including simmering)
• Assembly Time: 15-20 minutes (rolling taquitos)
• Cook Time (Frying): 10-15 minutes (depending on batch sizes)
• Cook Time (Baking): 20-25 minutes
• Cook Time (Air Frying): 8-12 minutes
• Total Time (Frying): Approximately 1 hour
• Total Time (Baking/Air Frying): Approximately 50-55 minutes

How to Serve Beef Taquitos

Beef taquitos are incredibly versatile and can be served as appetizers, snacks, or as part of a main meal. Here are some delicious ways to serve them:

• Dipping Sauces (Essential!):
  • Sour Cream: A classic and simple pairing.
  • Guacamole: Creamy and flavorful, guacamole complements the crispy taquitos perfectly.
  • Salsa: Choose your favorite – pico de gallo for fresh and chunky, salsa verde for tangy and bright, or a roasted red salsa for smoky and deep flavor.
  • Queso Dip: Warm, cheesy queso dip is an indulgent and crowd-pleasing option.
  • Chipotle Ranch Dressing: Adds a smoky and creamy kick.
  • Avocado Crema: A lighter and tangier alternative to sour cream.
• Toppings (For extra flavor and texture):
  • Shredded Lettuce: Adds freshness and crunch.
  • Diced Tomatoes: Provides juicy and slightly acidic flavor.
  • Chopped Onions or Red Onions: Adds a sharp and pungent bite.
  • Sliced Jalapeños (fresh or pickled): For extra heat.
  • Cilantro: Fresh and herbaceous garnish.
  • Queso Fresco or Cotija Cheese: Crumbled cheese adds a salty and crumbly texture.
  • Lime Wedges: A squeeze of lime juice brightens up all the flavors.
• Side Dishes (To make it a complete meal):
  • Mexican Rice: A classic and flavorful side dish.
  • Refried Beans: Creamy and comforting.
  • Black Beans: Hearty and nutritious.
  • Corn Salad: Fresh and vibrant.
  • Mexican Street Corn Salad (Esquites): Creamy, cheesy, and slightly spicy.
  • Simple Green Salad: A light and refreshing counterpoint to the richness of the taquitos.
• Serving Occasions:
  • Appetizer for Parties: Beef taquitos are perfect for game day, Cinco de Mayo, or any casual gathering.
  • Weeknight Dinner: Quick and easy to prepare, making them a great weeknight meal option.
  • Lunch or Snack: Enjoy a few taquitos for a satisfying lunch or afternoon snack.
  • Taco Tuesday: Add taquitos to your Taco Tuesday spread for variety.
  • Potlucks and Picnics: Easy to transport and always a crowd-pleaser.

Additional Tips for Perfect Beef Taquitos

Here are five essential tips to ensure your beef taquitos are always a success:

1. Don’t Skip Warming the Tortillas: Warming the tortillas is absolutely crucial. Cold tortillas will crack and break when you try to roll them, resulting in messy and difficult-to-cook taquitos. Take the extra few minutes to properly warm them using your preferred method. Pliable tortillas are key!
2. Avoid Overfilling: Resist the urge to overstuff the tortillas. Too much filling will make them difficult to roll tightly, and they are more likely to burst open during frying or baking. 2-3 tablespoons of filling per tortilla is usually the sweet spot.
3. Roll Tightly and Secure (if frying): Rolling the taquitos tightly is important for maintaining their shape and preventing them from unraveling during cooking. If you are frying the taquitos, using toothpicks to secure them (inserted at an angle) can be helpful, especially for beginners. Remember to remove the toothpicks after frying and before serving.
4. Control the Oil Temperature (for frying): Maintaining the correct oil temperature is crucial for crispy, non-greasy fried taquitos. If the oil is too cold, the taquitos will absorb too much oil and become soggy. If the oil is too hot, they will brown too quickly on the outside and might be undercooked inside. Use a thermometer to ensure the oil is around 350°F (175°C).
5. Don’t Overcrowd the Pan (when cooking): Whether you are frying, baking, or air frying, avoid overcrowding the pan or air fryer basket. Overcrowding reduces the cooking temperature and can lead to unevenly cooked and less crispy taquitos. Cook in batches to ensure each taquito has enough space to cook properly.

Frequently Asked Questions (FAQ) about Beef Taquitos

Q1: Can I make beef taquitos ahead of time?

A1: Yes, you can prepare the beef filling and assemble the taquitos ahead of time. You can assemble them up to a few hours before cooking and keep them covered in the refrigerator. For longer make-ahead preparation, you can assemble the taquitos, place them on a baking sheet, and freeze them individually. Once frozen solid, transfer them to a freezer bag. You can then cook them directly from frozen, adding a few extra minutes to the cooking time.

Q2: Can I use shredded beef instead of ground beef?

A2: Absolutely! Shredded beef taquitos are also delicious. You can use leftover cooked shredded beef, or slow cook a beef chuck roast and shred it for the filling. Season the shredded beef with similar spices as in the ground beef recipe, and add a little beef broth or cooking liquid to keep it moist.

Q3: Can I bake or air fry frozen taquitos?

A3: Yes, you can bake or air fry frozen taquitos. For baking, preheat your oven to 400°F (200°C) and bake frozen taquitos for 25-30 minutes, flipping halfway through, until heated through and crispy. For air frying, preheat your air fryer to 400°F (200°C) and air fry frozen taquitos for 12-15 minutes, flipping halfway through. Cooking times may vary slightly depending on your oven or air fryer, so check for doneness and crispiness.

Q4: What are some vegetarian alternatives for beef taquitos?

A4: You can easily adapt this recipe to make vegetarian taquitos. Great vegetarian filling options include:
* Black Beans and Corn: Sauté black beans and corn with similar spices to the beef filling, adding some diced bell peppers or zucchini for extra vegetables.
* Sweet Potato and Black Bean: Roasted sweet potatoes mashed and mixed with black beans, spices, and cheese.
* Mushroom and Cheese: Sautéed mushrooms with onions, garlic, and cheese.
* Potato and Cheese: Mashed potatoes seasoned with spices and mixed with cheese.

Q5: How do I store leftover cooked beef taquitos?

A5: Store leftover cooked beef taquitos in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can bake them in the oven at 350°F (175°C) for 10-15 minutes, air fry them at 350°F (175°C) for 5-7 minutes, or pan-fry them in a skillet with a little oil until heated through and crispy again. Microwaving is not recommended as it can make them soggy, but if you must, microwave in short intervals to avoid over-softening. Reheating in the oven, air fryer, or skillet will help restore their crispy texture.

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