Cheesy beef taquitos with cilantro lime crema

Ingredients

• For the beef mixture — 1 lb ground beef (80/20 preferred for flavor)
• For the beef mixture — 1 yellow onion, finely diced
• For the beef mixture — 1 tbsp garlic, finely minced
• For the beef mixture — Salt to taste
• For the beef mixture — 1/2 tsp black pepper
• For the beef mixture — 1 tsp garlic powder
• For the beef mixture — 1 tsp smoked paprika powder
• For the beef mixture — 1 tsp cumin powder
• For the beef mixture — 1 tsp dried basil
• For the beef mixture — 2 tbsp tomato paste
• For the beef mixture — 1/2 cup water
• For the beef mixture — 1 serano/ jalapeño pepper, deseeded and diced
• For the beef mixture — Oil for cooking
• For the cilantro lime crema — 1/2 cup sour cream
• For the cilantro lime crema — 1/4 cup mayonnaise
• For the cilantro lime crema — 1 tbsp fresh lime juice
• For the cilantro lime crema — 1/4 cup fresh cilantro, finely chopped
• For the cilantro lime crema — 1/2 tsp garlic powder
• For the cilantro lime crema — Salt, to taste
• For the cilantro lime crema — 1–2 tbsp water (to thin, as needed)
• For the cilantro lime crema — To assemble
• For the cilantro lime crema — 2 cups mozzarella cheese
• For the cilantro lime crema — 20-25 mini flour tortillas
• For the cilantro lime crema — Oil for frying

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add the diced onion and cook for 3–4 minutes until softened and translucent.
3. Add the minced garlic sauté for 30 seconds until fragrant.Add the ground beef and cook, breaking it apart, until fully browned.
4. Drain excess fat if necessary.
5. Stir in tomato paste and cook for 1–2 minutes to enhance depth of flavor.
6. Add garlic powder, smoked paprika, cumin, black pepper, and salt.
7. Add water and Simmer for 5–7 minutes, stirring occasionally, until the mixture thickens and most of the liquid has evaporated. Remove from heat and allow to cool slightly.
8. Ia mixing bowl, combine sour cream, mayonnaise, lime juice, cilantro, garlic powder, and salt. Whisk until smooth.
9. Add water gradually until a pourable consistency is achieved. Refrigerate until ready to serve.
10. Warm the tortillas slightly to make them pliable.Place 1–2 tablespoons of the beef mixture along the center of each tortilla.
11. Sprinkle shredded cheese evenly over the filling.Roll each tortilla tightly and place seam-side down.
12. Heat some oil in a skillet to 350°F. Fry taquitos in batches, beginning seam-side down, for 2–3 minutes per side or until golden brown and crisp.
13. Transfer to a wired wrack to drain excess oil.
14. Serve immediately, accompanied by cilantro lime crema. Garnish with additional cilantro, lime wedges, or your preferred toppings.