Today I’m going to share with you what I consider to be a work in progress. While these Taquitos are good, with just the right amount of crunch, there’s something missing. It might be years before I declare these Ground Beef Taquitos to be perfect. In the meantime, we’ve got good.
What’s missing? It’s a wow factor. And Wow Factors are the hardest ingredient to nail down. I thought about cheese, but there really isn’t anything extra-ordinary about melted cheese. I thought about beans. While beans would add another layer of texture to the dish, beans alone would not send it over the top. I’m open to any and all suggestions.
So here we go . . .
Gordito Ground Beef Taquitos
1/2 Yellow Onion, chopped
2 Garlic Cloves, minced
1 tablespoon vegetable oil
1 lb lean ground beef
1/2 cup Chunky Hot Salsa
2 teaspoons Mexican Chili Powder
Kosher Salt to taste
Cayenne Pepper to taste
Ground Jalapeno Pepper to taste, optional
14 (6-inch) flour OR Corn tortillas
1/2 cup Sour Cream
1/2 cup Salsa
Heat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray. Set aside.
Peel and dice half of an onion. Set aside. Peel and mince garlic cloves. Set aside.
Heat the oil in a large cast iron skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spatula or wooden spoon, to break it up while it cooks, until it is no longer red, about 5 minutes.
Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Taste and adjust heat with Cayenne and Jalapeno ground peppers. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Spray tortilla shells with a little cooking spray and warm gently in a flat-bottom skillet over medium heat until soft and pliable. Work in batches, warming tortillas for about a minute or so. Stack tortillas on a flat work surface as they warm.
Working with one tortilla at a time, place about a tablespoon or so of the filling in a line at one end. Roll tortilla tightly around filling, placing them seam-side down on the prepared pan. Repeat until all the tortillas are filled. Spray the tops with cooking spray.
Bake in the oven for 10 minutes for soft-crunch Taquitos, 15 minutes for hard-crunch. Check at 10 minutes.
Place sour cream and salsa into small cups or directly on plates along side the Taquitos. Serve with refried beans for an easy meal, complete with Margaritas if desired.