Easy Homemade Beef Taquitos (Chico's Tacos Copycat)
Serves 12
10 mins prep
10 mins cook
20 mins total
Corn tortillas are filled with a flavorful beef mix before being fried till crispy, smothered in a juicy tomato broth, loaded with tons of gooey, mild, finely shredded cheddar cheese, and drizzled with a tongue-burning green chile salsa.
Taquitos:
Tomato Broth:
Jalapeño Salsa:
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Taquitos:
Combine ground beef with oregano, garlic powder, salt and pepper.
Heat a comal (cast-iron griddle) or heavy frying pan over low heat. To assemble each flauta, warm a tortilla on the comal, turning it once, until pliable, about 20 seconds on each side.
Spoon 1 heaping tablespoon of raw ground meat in a line across the tortillas. Tightly roll them up, then skewer with toothpicks to keep them closed.
Heat the oil until hot.
Once they are all assembled fry them in hot oil for about 1-2 minutes on one side, then turn over and finish frying until golden and crispy. Drain on paper towels.
Tomato Broth:
In a blender combine whole tomatoes, onion, garlic cloves, oregano, salt, pepper, parsley, chile (optional), water, and puree until smooth.
Pour the mixture into a saucepan and bring to a boil, reduce heat, and simmer to keep warm.
Jalapeño Salsa:
Boil or roast jalapeños and tomatillo until soft. Remove stems from jalapeños and blend with tomatillo, garlic clove, water and salt.
Place your single order (3 taquitos) in a bowl, pour sauce over taquitos, and sprinkle cheese on top, and drizzle with jalapeño salsa.
