Crispy Beef Taquitos
I am going to be honest. I love crispy beef Taquitos, but I always felt like something was missing. The beef was tasty, the crunch was good but it never felt special. So, I added a twist to these Taquitos. I added a thin layer of creamy garlic pickle filling inside each tortilla before the beef filling. It sounds odd, I know, but the tangy, creamy bite crust through the smokey beef so well that I now can’t make Taquitos without it.
These crispy cheesy beef Taquitos have smokey beef with chipotle, grated mozzarella cheese and a golden crispy shell. I serve them with a garlic coriander avocado dip that I have also shown how to make in this recipe 🙂
Video Tutorial
Why I Keep Making These Taquitos
- The creamy garlic pickle twist. It adds tang and creaminess that plain Taquitos don’t have
- Smokey and juicy beef filling. Chipotle, smoked paprika and cumin give so much flavour
- Crunchy outside and cheesy inside
- The avocado dip. I can honestly eat it with a spoon!
- Quick and easy to make if you are in a rush
How I came Up With the Twist
I make a lot of crispy, cheesy food and I kept noticing they all needed something sharp to balance the richness. At burger places, that’s the pickle, so I wondered how the taste would be if I added it inside the Taquitos itself. I mixed some cream cheese with garlic, lime and chopped pickles and spread a thin layer onto the tortilla before adding the beef. It turned out delicious! It was creamy, tangy and a little bit zesty, it made the while Taquitos taste more rounded.
Tips That Make a Real Difference
- Warm your tortillas first. Cold ones can crack easily, and I have lost a few that way 🙁
- Cool the beef slightly. Hot filling steams the tortilla and makes it soggy
- Don’t overfill. Less filling means a tighter roll and better crunch!
- Always seam-side down first. It seals the rolls so it won’t unravel. Seve immediately. The crunch and the melted cheese are best straight away
Ingredient Notes
For the Beef Filling
- 500g beef mince. I use a mince with a bit of fat for more flavour
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried oregano
- 1 tbsp tomato purée
- 1 tbsp chipotle paste. These give the beef its deep, smoky flavour
- 60ml beef stock. It keeps the beef juicy as it simmers
- 2 tbsp fresh coriander
- 1 tbsp lime juice. Added at the end to freshen everything up
For the Creamy Garlic Pickle Filling
- 100g cream cheese, softened
- 50g pickles, finely chopped
- ½ tsp garlic powder
- 1 tsp lime juice
- a pinch of salt
- 1-2 tsp water if it’s too thick to spread
To Assemble
- 8 flour tortillas
- 150g grated mozzarella
- Oil for shallow frying, brushing or spraying
For the Garlic Coriander Dip
- 1 ripe avocado
- 2 tbsp mayonnaise
- 3 small garlic cloves
- 1 tbsp lime juice
- 2 tbsp fresh coriander
- Salt, pepper, and a little water to loosen
Step-by-Step Instructions
1. In a small bowl, mix the cream cheese, garlic powder, lime juice, chopped pickles and a pinch of salt until smooth. If it is too thick to spread, add a teaspoon of water. Set aside.
2. Heat the olive oil in a large pan over medium heat and add the diced onion. Saute for 3-4 minutes until soft. Then add the beef and cook until browned, breaking it up as you go.
3. Stir in the garlic, smoked paprika, cumin, chilli flakes, onion powder, garlic powder, oregano, salt and pepper. Cook for a minute until fragrant.
4. Add the tomato puree and chipotle paste, then pour in the beef stock. Simmer for 3-5 minutes until most of the liquid has gone. You want the beef to be moist not wet. Stir in the lime juice and coriander, then let it cool for a few minutes. Hot beef can make the tortilla soggy.
5. Warm the tortillas in a dry pan or the microwave for a few seconds until soft and bendable. This method stops the tortilla from cracking when rolling.
6. Spread a thin layer of the creamy garlic pickle filling down the centre of each tortilla. Add a spoonful of beef and mozzarella. Then roll up tightly and place seam-side down. I go easy on the filling here because overfilled Taquitos burst open.
7. Heat a little oil in a pan over medium heat. Shallow fry the Taquitos, seam-side down first, turning until all sides are golden and crispy.
8. For the dip, blend the avocado, mayonnaise, garlic, lime juice and coriander until smooth. Season with salt and pepper and add a teaspoon of water if it’s too thick. Serve the Taquitos right away with the dip.
Switches & Swaps
- Air fryer: Spray with oil and cook at 200°C for 8-10 minutes, turning halfway
- Oven-baked: Brush with oil and bake at 200°C for 15-18 minutes, turning halfway
- Different protein: Shredded chicken works well in place of beef
- Extra heat: Add more chipotle paste or serve with sliced jalapeños
- Different cheese: Cheddar or Monterey Jack also melt nicely
Storing Leftovers
Storage: Keep leftover Taquitos in an airtight container in the fridge for up to 2 days.
Reheating: I use the air fryer at 180°C for 4-5 minutes or the oven for 8-10 minutes. Skip the microwave, as it softens the shell.
Freezing: Roll the Taquitos but don’t cook them. Freeze on a tray, then bag them for up to 2 months. Cook from frozen, adding a few extra minutes.
Crispy Beef Taquitos
Ingredients
For the Beef Filling
- 500 g beef mince I use a mince with a bit of fat for more flavour
- 1 large onion finely diced
- 3 garlic cloves minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried oregano
- 1 tbsp tomato purée
- 1 tbsp chipotle paste These give the beef its deep smoky flavour
- 60 ml beef stock It keeps the beef juicy as it simmers
- 2 tbsp fresh coriander
- 1 tbsp lime juice
For the Creamy Garlic Pickle Filling
- 100 g cream cheese softened
- 50 g pickles finely chopped
- ½ tsp garlic powder
- 1 tsp lime juice
- a pinch of salt
- 1-2 tsp water if it’s too thick to spread
To Assemble
- 8 flour tortillas
- 150 g grated mozzarella
- Oil for shallow frying brushing or spraying
For the Garlic Coriander Dip
- 1 ripe avocado
- 2 tbsp mayonnaise
- 3 small garlic cloves
- 1 tbsp lime juice
- 2 tbsp fresh coriander
- Salt pepper, and a little water to loosen
Instructions
- In a small bowl, mix the cream cheese, garlic powder, lime juice, chopped pickles and a pinch of salt until smooth. If it is too thick to spread, add a teaspoon of water. Set aside.
- Heat the olive oil in a large pan over medium heat and add the diced onion. Saute for 3-4 minutes until soft. Then add the beef and cook until browned, breaking it up as you go.
- Stir in the garlic, smoked paprika, cumin, chilli flakes, onion powder, garlic powder, oregano, salt and pepper. Cook for a minute until fragrant.
- Add the tomato puree and chipotle paste, then pour in the beef stock. Simmer for 3-5 minutes until most of the liquid has gone. You want the beef to be moist not wet. Stir in the lime juice and coriander, then let it cool for a few minutes. Hot beef can make the tortilla soggy.
- Warm the tortillas in a dry pan or the microwave for a few seconds until soft and bendable. This method stops the tortilla from cracking when rolling.
- Spread a thin layer of the creamy garlic pickle filling down the centre of each tortilla. Add a spoonful of beef and mozzarella. Then roll up tightly and place seam-side down. I go easy on the filling here because overfilled Taquitos burst open.
- Heat a little oil in a pan over medium heat. Shallow fry the Taquitos, seam-side down first, turning until all sides are golden and crispy.
- For the dip, blend the avocado, mayonnaise, garlic, lime juice and coriander until smooth. Season with salt and pepper and add a teaspoon of water if it’s too thick. Serve the Taquitos right away with the dip.
