30 6 inch corn tortillas
1 cup oil
1 pound ground beef
1/2 red onion, chopped
2 cloves garlic, minced
1 jalapeno, minced
1 tablespoon oil
1/4 cup cilantro (optional)
1 cup crumbled Cotija cheese (6-8 ounces)
1 Tablespoon paprika
1 Tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Add some oil to a large skillet and then add the onions, garlic, and peppers cook down the veggies until they are nice and soft, about 4-5 minutes.
Once the veggies are soft, add the meat and spices.
Cook this all down until the meat is nicely browned, about 8-10 minutes.
Then remove either filling from the heat and stir in cilantro and Cotija cheese.
Pour 1/4 cup oil into a small skillet and get it warm over medium-low heat. Throw in one tortilla at a time. Cook them literally for about 10 seconds per side. You just want to get them warm, flexible, and coated in oil.
Then, using tongs or maybe a spatula, transfer them to a clean surface, put two tablespoons of your preferred filling directly in the middle, and roll it up.
Put the rolled taquito seam-side down on a baking sheet. Continue until you have them all done!
Bake for about 20 minutes at 350 degrees Fahrenheit. The longer you cook them the more crispier they will get.