Beef Taquitos

Name: Beef Taquitos
Ingredients: 2 lbs ground beef; 1/2 onion, finely chopped; 1 bell pepper, finely chopped; 4 garlic cloves, minced; 1 tablespoon cumin; 1 tablespoon chili powder; 1 teaspoon cayenne pepper; 1 teaspoon white pepper; 1 teaspoon file powder (optional); 1 teaspoon kosher salt; 2 cups cheddar cheese, shredded; 1 cup salsa (I used homemade salsa verde); 30 small corn tortillas, 5-inch diameter; 4 ounces canola oil

14 ingredients

7 steps

Ingredients

2 lbs ground beef
1/2 onion, finely chopped
1 bell pepper, finely chopped
4 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon file powder (optional)
1 teaspoon kosher salt
2 cups cheddar cheese, shredded
1 cup salsa (I used homemade salsa verde)
30 small corn tortillas, 5-inch diameter
4 ounces canola oil

Directions

1

Blend beef thoroughly with cumin, chili powder, peppers, and file powder and refrigerate for at least an hour to allow flavors to settle.
2

Pan cook beef until partly browned. Add onions, bell peppers, and garlic and cook until meat is browned and vegetables are softened. Drain. Combine with cheese and salsa.
3

If using a deep fryer, heat oil to 350°F If using a pan, add enough oil to coat the surface of the pan and raise to medium heat.
4

Microwave a few tortillas at a time on a paper towel to make the tortillas pliable. I warmed 4 tortillas for 45 seconds.
5

Add a heaping tablespoon of beef, cheese, and salsa mixture to the center of a tortilla. Roll tortilla as tightly as possible and secure with a toothpick. NOTE: push filling in from both sides so keep it from falling out while frying.
6

Cook a few taquitos at a time. If deep frying, cook for a few minutes or until golden brown. If using a pan, flip over after a few minutes and cook until both sides are golden brown.
7

Move to drying rack with a paper towel underneath and allow to drain. When cool, remove toothpicks.