Theo's Crispy Beef and Pickled Pepper Taquito Bites
Crisp beef taquito bites pack melty pepper jack, green chile, and a cool lime crema.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (144 reviews)
INSPIRED BY
Inspired by the griddled taquitos and peppery snack plates that show up at late-night counters across the Southwest.
Story
I had a plate of taquitos at a late-night counter in El Paso after a long day behind the wheel, and the best part was the crisp shell against the cold, sharp jalapeños. At home, I keep the beef filling fairly dry so the tortillas fry instead of splitting. The first batch I made was packed too full and unrolled in the oil, which is a messy lesson you only need once. Set out the lime crema and let everybody grab the crunchy ones first.
By Theo
Ingredients
- 1 pound lean ground beef
- 2 scallions, thinly sliced
- 1/3 cup canned diced green chiles, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 cup shredded pepper jack cheese
- 12 small corn tortillas
- 1/3 cup neutral oil, for shallow frying
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup chopped pickled jalapeños
- 2 tablespoons chopped cilantro
Instructions
- Brown the beef in a skillet over medium-high heat, breaking it into small crumbles; drain excess fat if needed.
- Stir in the scallions, green chiles, cumin, paprika, and salt, then cook for 1 minute and let the filling cool slightly.
- Fold the pepper jack into the warm beef, then wrap the tortillas in a damp towel and microwave for 30 seconds until pliable.
- Spoon about 2 tablespoons filling across each tortilla, roll tightly, and place seam-side down.
- Heat the oil in a wide skillet over medium heat and fry the taquitos seam-side down first, turning until crisp and golden on all sides.
- Stir lime juice into the sour cream, then serve the taquito bites with lime crema, pickled jalapeños, and cilantro.
Chef Tips
- Keep the tortillas warm and covered while rolling so their edges do not crack.
- Do not overfill the tortillas; a compact line of filling makes a tighter roll.
- Fry seam-side down first to help the taquitos hold their shape.
- For a milder plate, serve the pickled jalapeños on the side.
Cook's Notes
- **Tortillas:** Warm them until flexible before rolling.
- **Filling:** Let the beef cool slightly before adding cheese, so it does not melt into a greasy puddle.
- **Batching:** Keep finished taquitos in a low oven while frying the rest.