Oven-Crisp Beef and Cheddar Taquitos with Lime Crema

Make it

Instructions

1. 01

   Heat the oven and prepare the aromatics

   Heat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet, or line the sheet with parchment. Wash and dry the produce. Finely dice 1 yellow onion and mince 2 garlic cloves. Chop ¼ cup fresh cilantro leaves. Zest 1 lime, then juice it and set the juice aside for the crema. | Why: Preparing the tray and aromatics first makes cooking and assembly smooth.

2. 02

   Cook the seasoned beef filling

   Set a large skillet over medium-high heat. Add 1 tbsp neutral oil, then add 1 lb ground beef, the diced onion, and minced garlic. Sprinkle in 1 tsp ground cumin, ½ tsp smoked paprika, ¾ tsp fine salt, and ¼ tsp black pepper. Cook for 7–9 minutes, breaking the beef into small crumbles, until no pink remains and it reaches 160°F (71°C). Stir in 2 tbsp tomato paste and cook for 1 minute, then pour in ¼ cup beef broth. Simmer for 2–3 minutes, stirring, until the filling is moist but not soupy; remove the skillet from the heat. | Why: Browning the beef builds flavor, while a short broth simmer keeps the filling juicy without making the tortillas soggy.

3. 03

   Fill and roll the taquitos

   Let the filling cool for 3–4 minutes so it is easier to handle. Warm 8 small flour tortillas in a clean, barely damp kitchen towel in the microwave for 20–30 seconds, just until pliable. Stir 1 cup shredded sharp cheddar cheese into the warm beef mixture. Place about ¼ cup filling in a line across the lower third of each tortilla, roll tightly, and set seam-side down on the prepared baking sheet with a little space between each one. | Why: A brief cool-down and pliable tortillas help prevent torn wrappers and loose filling.

4. 04

   Brush and bake until crisp

   Brush the tops and sides of the rolled taquitos with 1 tbsp neutral oil. Bake at 425°F (220°C) for 12–15 minutes, turning the pan once halfway through if your oven browns unevenly. They are ready when the tortillas are deeply golden at the edges, crisp to the touch, and the cheese is melted. Let them rest on the tray for 2 minutes. | Why: A light coating of oil helps the tortillas brown and crisp in the oven.

5. 05

   Mix the crema and serve

   While the taquitos bake, stir ½ cup sour cream with the reserved lime juice and a pinch of the chopped cilantro. Taste the crema and adjust with a little more reserved lime zest if you like. Spoon the remaining cilantro over the warm taquitos and serve with the crema for dipping. | Why: Cool, tangy crema and fresh herbs balance the savory filling and crisp shells.