Cheesy Beef Taquitos with Cilantro-Lime Crema

Ingredients

• 1 lb ground beef (80/20 preferred)
• 1 yellow onion (finely diced)
• 1 tbsp garlic (finely minced)
• salt (to taste, for the beef mixture)
• 0.5 tsp black pepper
• 1 tsp garlic powder (for the beef mixture)
• 1 tsp smoked paprika powder
• 1 tsp cumin powder
• 1 tsp dried basil
• 2 tbsp tomato paste
• 0.5 cup water (for the beef mixture)
• 1 serrano or jalapeño pepper (deseeded and diced)
• oil (for cooking the beef)
• 0.5 cup sour cream (for the cilantro-lime crema)
• 0.25 cup mayonnaise (for the cilantro-lime crema)
• 1 tbsp fresh lime juice
• 0.25 cup fresh cilantro (finely chopped, plus additional for garnish if desired)
• 0.5 tsp garlic powder (for the crema)
• salt (to taste, for the crema)
• 1 tbsp water (to thin the crema as needed)
• 2 cups mozzarella cheese (shredded)
• 20 mini flour tortillas (20–25 tortillas)
• oil (for frying)
• lime wedges (optional garnish)

Steps

1. 1

   Heat oil in a large skillet over medium heat.

2. 2

   Add the diced onion and cook for 3–4 minutes, until softened and translucent.

3. 3

   Add the minced garlic and sauté for about 30 seconds, until fragrant.

4. 4

   Add the ground beef and cook, breaking it apart, until fully browned. Drain excess fat if necessary.

5. 5

   Stir in the tomato paste and cook for 1–2 minutes to enhance its depth of flavor.

6. 6

   Add the garlic powder, smoked paprika, cumin, black pepper, dried basil, diced serrano or jalapeño pepper, and salt to taste.

7. 7

   Add the water and simmer for 5–7 minutes, stirring occasionally, until the beef mixture thickens and most of the liquid has evaporated.

8. 8

   Remove the beef mixture from the heat and allow it to cool slightly.

9. 9

   In a mixing bowl, combine the sour cream, mayonnaise, lime juice, chopped cilantro, garlic powder, and salt. Whisk until smooth.

10. 10

    Add 1–2 tablespoons of water gradually, whisking until the crema reaches a pourable consistency. Refrigerate until ready to serve.

11. 11

    Warm the tortillas slightly to make them pliable.

12. 12

    Place 1–2 tablespoons of the beef mixture along the center of each tortilla.

13. 13

    Sprinkle the shredded mozzarella evenly over the beef filling.

14. 14

    Roll each tortilla tightly and place it seam-side down.

15. 15

    Heat oil in a skillet to 350°F.

16. 16

    Fry the taquitos in batches, beginning seam-side down, for 2–3 minutes per side, until golden brown and crisp.

17. 17

    Transfer the fried taquitos to a wire rack to drain excess oil.

18. 18

    Serve immediately with the cilantro-lime crema. Garnish with additional cilantro, lime wedges, or preferred toppings.

Notes

The source does not specify how much oil to use for cooking or frying. Fry in batches so the skillet is not overcrowded. The source says to cool the beef slightly before assembly and to refrigerate the crema until serving.

Nutrition per serving

• main
• appetizer
• Mexican-inspired
• fried
• beef
• cheesy
• party food