- 2 lbs ground beef
- 1 teaspoon Salt
- 2 tablespoons Chili powder
- 2 tablespoons Paprika
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder or 2 cloves
- 1/2 diced Bell pepper
- 1/2 diced medium Onion
- 12 corn tortillas
In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour.
Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes.
For taquitos recipe: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain.
Strain liquid, then spoon 1 tablespoon of the beef meat in center of each tortilla Roll the tortilla around the beef filling into flute shape.
Use a toothpick to hold the tortilla in the flute shape. (“flauta” in Spanish)
Fry beef taquitos approximately 2-3 minutes or until tortilla holds its shape.
Remove the toothpicks and serve 2-3 taquitos on a plate.
Serving Salsa, sour cream and guacamole on the side.
Better beef taquitos are on the softer side, not crispy. You need turn them only once.