Crispy Cheesy Beef Taquitos with Cilantro Lime Crema Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Dice the onion, mince the garlic, and chop the cilantro. Measure out the spices and shred the cheese if not pre-shredded.

Have a large skillet for the beef and a small skillet for frying ready. Set up a wire rack over a baking sheet to drain the fried taquitos. Prepare the crema by mixing sour cream, cilantro, lime juice, and salt in a small bowl.

Instructions

Season and Brown

1. 1Brown the Beef
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in tomato paste, cumin, chili powder, oregano, and salt. Cook for 1 minute until fragrant. Remove from heat and let cool slightly.
   Look for The beef is browned and the spices are fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Break the beef into small crumbles for even distribution.
2. 2Make the Crema
   In a small bowl, stir together the sour cream, cilantro, lime juice, and a pinch of salt. Set aside.
   Look for The crema is smooth and bright green from the cilantro.
   Tip Chill the crema while you assemble the taquitos.

The ground beef is browned and crumbly, with onions and garlic softened. The spices are fragrant and the mixture is thick, with no excess liquid. The tomato paste has melded into the meat, giving it a rich, reddish-brown color.

Roll and Heat Oil

3. 3Assemble the Taquitos
   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until pliable. Place a few tablespoons of the beef mixture and a sprinkle of cheese down the center of each tortilla. Roll tightly and secure with a toothpick if needed.
   Look for The tortillas are pliable and the rolls are snug.
   Tip Warm tortillas prevent cracking when rolling.
4. 4Heat the Oil
   In a small skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking, about 350°F (175°C).
   Look for A drop of water sizzles when added to the oil.
   Tip Use a thermometer for accuracy.

The tortillas are warm and pliable, rolled tightly around the filling. The oil is shimmering but not smoking, and a small piece of tortilla sizzles immediately when dropped in. The taquitos are neatly arranged, seam-side down, ready for frying.

Fry to Crisp

5. 5Fry the Taquitos
   Carefully place the taquitos seam-side down in the hot oil. Fry in batches, turning occasionally, until golden brown and crispy on all sides, about 3 minutes per batch. Drain on paper towels.
   Look for The taquitos are deep amber and shatter when squeezed.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcrowd the pan; fry in batches.
6. 6Serve with Crema
   Serve the taquitos hot with the cilantro lime crema for dipping.
   Look for The taquitos are crispy and the crema is cool and tangy.
   Tip Arrange on a platter with the crema in a small bowl.

The taquitos are golden brown and crisp, with a satisfying crunch when squeezed. The cheese is melted and the filling is hot.

The oil has been maintained at the right temperature, and the taquitos are drained on paper towels, leaving them light and crunchy.

Common mistakes

Avoid overfilling the tortillas, as they will be difficult to roll and may burst during frying. Do not roll too loosely, or the filling will fall out.

Keep the oil at a steady temperature; if it drops, the taquitos will absorb oil and become soggy. Fry in small batches to maintain heat, and use tongs to turn them gently.

How to tell it’s done

The taquitos are done when they are deep golden brown and crispy on all sides, and the filling is hot and the cheese is melted.

The internal temperature of the beef should reach 160°F (71°C) to ensure it is safe to eat. Let them rest for a minute on paper towels before serving to allow excess oil to drain.

• Ground meat: 160°F (71°C) in the thickest part