oil(about 2-3 cups for frying or 1-2 tablespoons for baking)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add garlic and onion. Saute for 3 minutes, stirring occasionally, until onions have softened.
Add ground beef and cook for 8 minutes, stirring occasionally, until browned and cooked through.
Add tomato paste, chipotle chiles in adobo sauce, chili powder, salt, cumin, oregano, and water. Stir to combine and cook for 3 more minutes. Remove from heat and set aside.
Wrap the corn tortillas in a damp paper towel and heat them in the microwave for 1-2 minutes, flipping the tortillas halfway through until all of them are warm and pliable. Place them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm during assembly.
Place a heaping spoonful of the ground beef mixture and a pinch of shredded cheese onto each tortilla. Tightly roll up each tortilla and secure it closed by threading a toothpick along the seam (see photo in blog post).
To fry the taquitos: Pour enough oil into the bottom of a deep skillet or frying pan so that the oil reaches halfway up the taquitos. Heat oil over medium-high heat to 350°F (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.) Cooking in batches, add 3-4 taquitos and fry for about 1 1/2-2 minutes per side until golden brown. Transfer taquitos to a large plate or baking sheet lined with paper towels to soak up any excess oil.
To bake the taquitos: Preheat the oven to 425°F. Place the taquitos on a large baking sheet covered with parchment paper. Lightly brush or spray the tops of the taquitos with cooking oil. Bake for 15-20 minutes or until they're crispy and golden brown.
Remove the toothpicks from the taquitos and serve with shredded lettuce, pico de gallo, mexican crema and guacamole.