Crispy Steak Taquitos with Homemade Cheese Sauce, Sour Cream, Pico de Gallo, and Cilantro
Ingredients (Serves 4)For the Steak Filling:
1 lb (450g) flank steak or skirt steak
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup beef broth or water
For the Taquitos:12 small corn tortillas
Vegetable oil (for frying)
For the Homemade Cheese Sauce:1 tbsp butter
1 tbsp all-purpose flour
1 cup milk
1 cup (100g) shredded cheddar cheese
1/4 tsp salt
1/4 tsp cayenne pepper (optional, for heat)
For the Pico de Gallo:
2 medium tomatoes, diced
1/4 cup red onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
1/4 tsp salt
For Topping and Serving:
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
1 cup guacamole (store-bought or homemade)
Lime wedges
Instructions
1. Prepare the Steak Filling:Season the steak with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side until browned.
Add the beef broth or water, reduce the heat to low, cover, and simmer for 10-15 minutes until tender. Shred the steak with two forks and set aside.
2. Make the Pico de Gallo:
In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
3. Prepare the Cheese Sauce:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk, stirring constantly, and cook for 2-3 minutes until thickened.
Add the shredded cheddar cheese, salt, and cayenne pepper (if using), stirring until the cheese is fully melted and the sauce is smooth. Keep warm on low heat.
4. Assemble and Fry the Taquitos:
Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable.
Place 2-3 tablespoons of shredded steak in the center of each tortilla, roll tightly, and secure with a toothpick if needed.
Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Fry the taquitos in batches, seam side down, for 2-3 minutes per side until golden and crispy. Drain on paper towels.
5. Assemble and Serve:
Stack the taquitos on a serving plate (3 per person).
Drizzle the warm cheese sauce over the taquitos, followed by dollops of sour cream.
Spoon the pico de gallo over the top and sprinkle with chopped cilantro.
Serve with guacamole and lime wedges on the side.
Notes
For a baked option, brush the taquitos with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy.
Adjust the spice level by adding more jalapeño to the pico de gallo or cayenne to the cheese sauce.
Enjoy your Crispy Steak Taquitos with Toppings!