Crispy Beef Taquitos with Cheese and Creamy Avocado-Lime Sauce

Ingredients

• 450 g Ground beef (Preferably 80–90% lean)
• 0.5 White onion (Finely chopped)
• 2 dientes Garlic (Chopped or pressed)
• 1 Jalapeño (Seeded and chopped; optional depending on desired spice level)
• 1 tsp Ground cumin
• 1 tsp Ground paprika (Can be substituted with mild chili powder)
• Salt (To taste)
• 150 g Shredded cheese (Monterey Jack, Oaxaca, mozzarella, or a blend that melts well)
• 12 Corn tortillas (Small, approximately 15 cm; keep them covered so they do not dry out)
• 500 ml Vegetable oil (For frying; less oil can be used if frying in batches in a wide skillet)
• 1 Avocado (Ripe, peeled and pitted)
• 2 tbsp Lime juice (Adjust to taste)
• 60 g Mexican crema (Plain Greek yogurt can also be used)
• 15 g Fresh cilantro (Leaves and tender stems)
• 1 tbsp Water (Only if needed to thin the sauce)

Steps

1. 1

   Prepare all the ingredients. Chop the onion, garlic, and jalapeño, shred the cheese, and keep the tortillas covered with a clean, slightly damp towel so they remain pliable.

2. 2

   Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it up with a spoon, until no longer pink and beginning to brown.

3. 3

   Add the chopped onion to the skillet and cook for 3–4 minutes, until softened and translucent.

4. 4

   Add the garlic, jalapeño, cumin, paprika, and salt to taste. Cook for 1 more minute, stirring constantly, until the aromatics are fragrant. Remove from the heat and let the filling cool slightly.

5. 5

   While the filling cools, prepare the sauce. Place the avocado, lime juice, crema, cilantro, and a pinch of salt in a blender or food processor. Blend until smooth; add the water, 1 tsp at a time, only if you need a thinner consistency. Taste and adjust the salt and lime.

6. 6

   Warm the tortillas one at a time on a comal or dry skillet for a few seconds per side, just until soft and pliable. Stack them and keep them covered.

7. 7

   Place approximately 2 tbsp of beef and 1 tbsp of cheese in the lower third of a tortilla. Roll it tightly into a cylinder, folding the edges inward first to contain the filling. Repeat with the remaining tortillas.

8. 8

   Heat the oil in a deep skillet to approximately 175 °C. Check the temperature with a thermometer or by adding a small piece of tortilla: it should bubble immediately without burning.

9. 9

   Place the taquitos in the oil seam-side down. Fry in batches, without overcrowding the skillet, for 2–3 minutes per side, turning them with tongs, until golden and crispy and the cheese has melted.

10. 10

    Remove the taquitos and drain them on a wire rack or a plate lined with paper towels. Let them rest for 1–2 minutes so they set and retain their crispy texture.

11. 11

    Serve the taquitos immediately with the avocado-lime sauce drizzled over them or on the side for dipping.

Notes

The post does not include complete quantities or instructions; it states that the recipe is available on the website linked in the bio. The quantities, times, and method above are an approximate reconstruction. For a lower-oil version, place the taquitos seam-side down on a greased baking sheet, brush them lightly with oil, and bake at 220 °C for approximately 15–20 minutes, turning them halfway through cooking.

Nutrition per serving

• main course
• antojito
• Mexican
• beef
• cheesy
• crispy
• fried
• avocado sauce