- ½ large white or sweet onion, chopped
- ½ pound ground beef
- 1 teaspoon garlic salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 4-ounce can diced green chilis
- 4 ounces organic shredded cheese of choice (can be omitted for dairy-free)
- 2 8 ounce jars Fatworks Lamb Tallow
- 8 medium grain-free tortillas (like @Siete)
Prep time: 25 minutes
Cook time: 15 minutes
Servings: 8 medium taquitos
Gluten Free, Keto
Add 1-2 tablespoons of the Fatworks Lamb Tallow to a hot, medium-sized skillet over medium-high heat. Add the chopped onion and saute until translucent, about 3 minutes. Add the ground beef and cook until the ground beef is browned, about 8-10 minutes. Add the garlic salt, smoked paprika, cumin, black pepper, and green chilis. Cook until well-combined. Pour out into a dish and set aside.
Wipe down the pan and add the remaining Lamb Tallow to the pan. Set over medium heat to warm the fat. You know it’s ready to fry when the surface shimmers.
Assemble the taquitos by laying out a tortilla on a clean surface. Place a small amount of the ground beef mix in a line toward one end of the tortilla (slightly offset from the middle). Lay a small row of cheese alongside the meat. From the edge closest to the filling, tuck the tortilla over the beef and cheese and roll until sealed. Use a toothpick, or two, to hold it all together. If some of the filling falls out of the sides, use slightly less in the next taquito.
To fry, place the rolled taquito seam-side down into the hot oil, careful to watch for splatters. Cook until golden on all sides, about 4 minutes in total. Do not move from the first seam-side until a golden color is visible on the bottom; this ensures the taquitos will remain closed and not fall apart.
Remove to a cooling rack set over paper towels to catch excess grease. Sprinkle lightly with sea salt and black pepper. Repeat with remaining taquitos, careful not to crowd the pan at any point. Enjoy immediately, but can be reheated as leftovers in a warm oven.