For the Taquitos
- 1 tablespoon cooking oil of choice
- 1 yellow onion, finely chopped
- 5 garlic cloves, grated
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 chili in adobo, finely chopped
- 1 teaspoon sazon
- 1/ 2 teaspoon paprika
- 1/ 2 teaspoon cumin
- 1/ 2 teaspoon oregano
- 1 teaspoon salt
- 10 (6 inch) corn tortillas
- Queso Cotija
- Chopped tomatoes
- Chopped cilantro
- Thinly sliced radishes
- Fresh limes
- Red salsa
Preheat oven to 400F.
Preheat a large skillet over medium high heat. Add chopped yellow onion and grated garlic, season with salt and cook until tender and fragrant, about 4-5 minutes.
Add ground beef and spices to the skillet and mix to combine, cook until mostly cooked through, about 5-6 minutes stirring occasionally. Add chiles in adobo, tomato paste then cook until the tomato paste has caramelized and deepened in color. Deglaze with a bit of water or stock if you notice any fond, then season to taste and remove from the heat.
Warm the tortillas in a microwave with a damp paper towel or on a clean skillet. Add the cooked ground beef mixture to the center of a warm tortilla, then add a layer of shredded cheese. Carefully fold over the sides of the tortilla, make sure to overlap the sides to create a seam. Place the taquito on a parchment lined baking sheet, seam side down. Repeat this process with the remaining mixture.
Spray the taquitos with your choice of cooking spray and bake for 10-15 minutes.
Remove taquitos from the oven and let them cool slightly before placing them on a bed of romaine lettuce.
Top with crema, tomatoes, cilantro, queso cotija, black beans, and dip into your favorite salsa.