Switch up the menu at taco night and try making these delectable Beef Taquitos instead!
As someone who’s passionate about Mexican cuisine, I’ve spent years trying to perfect my taquito recipe. I’ve experimented with a variety of fillings, from succulent pork and tender chicken to fresh vegetables, all while testing different cooking methods to achieve a crispy, golden brown exterior. After countless batches of taquitos over the years, I can finally say my research has come to a halt since discovering this delicious beef taquitos recipe. They’ve become one of my go-to recipes whenever my craving for Mexican food strikes.
My favorite part of this recipe is the beautiful spice blend of chili powder, cumin, and smoked paprika that gives the ground beef filling such incredible depth and warmth. I also love that they’re baked in the oven rather than deep-fried—the last thing I want to do is heat up a pot of oil and make my whole apartment smell like a fast food restaurant for the next three days. Don’t worry, though, baking them won’t sacrifice that golden, crispy exterior we all crave. Every time I make these, my kitchen fills with the most incredible aroma that instantly makes my mouth water and has me counting down the minutes until they’re ready!
Last week, I whipped these up for a dinner party and everybody went in for seconds. The contrast between the crunchy shell and the savory, cheesy filling inside never fails to impress. Next time you’re looking to get crowned the best chef of the friend group, try making a plate of these beef taquitos.
Where do taquitos originate from?
Taquitos originated in Mexico as a way to use leftover stale tortillas and meat, with the word taquito meaning “little taco” in Spanish. Traditionally, these rolled dishes were known as flauta, which means “flute” in Spanish, since their shape resembled the instrument. The modern fried rolled taquito as we know it today is considered a Mexican-American invention from the early 1930s, with competing origin stories placing its creation in both Los Angeles and San Diego. By rolling tortillas around fillings and frying them, cooks transformed leftover ingredients into an exciting new dish that has become a beloved staple in Mexican and Mexican-American cuisine.
How do I store leftovers?
If you’ve got any leftover beef taquitos, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat them, I recommend using the oven for best results. To start, just preheat your oven to 350°F and bake for 8-10 minutes until heated through and crispy. For quicker reheating, use a toaster oven at the same temperature for 5-7 minutes, flipping halfway through. You can also reheat them in a skillet over medium heat with a little olive oil, cooking 2-3 minutes per side until warmed through and the exterior crisps up again. Avoid the microwave, as it will make the taquitos quite soggy.
Serving suggestions
Pair your beef taquitos with an Avocado Salad or some Cheesy Mexican Rice. If you want a complete meal, you can serve alongside this Spanish Rice And Beans recipe. Whichever side dish you decide to pair it with, you’ve got to try topping it off with this Salsa Roja and a spoonful of homemade Sour Cream. Don’t forget to garnish it with a bit of chopped cilantro and a squeeze of lime.
Beef Taquitos
Ingredients
- 1 tablespoon vegetable oil, plus more for brushing
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 6 8-inch corn or flour tortillas
- 1 cup shredded Monterey Jack cheese
- Salsa, for serving
- Sour cream, for serving
Instructions
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Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2 minutes until softened. Add the lean ground beef, salt, pepper, chili powder, smoked paprika, and cumin. Cook until the beef is browned and cooked through, stirring to break it up. Drain any excess fat.
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Preheat your oven to 400°F. Warm the tortillas in the microwave wrapped in a damp paper towel for about 30-45 seconds to make them soft and pliable. Spoon a portion of the beef mixture down the center of each tortilla and sprinkle a little shredded cheese on top.
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Roll each tortilla tightly and place seam side down on a parchment-lined baking sheet. Lightly spray or brush the tops with a bit of oil. Bake for 15-20 minutes until the edges are crispy and golden. Serve hot with salsa and sour cream.
Nutrition
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