Crispitos Recipe
The sound of that first bite cracking? That’s how I know my cirspitos turned out right!I’ve found that using corn tortillas instead of flour gives them that extra crunch you don’t always get otherwise.Letting the meat mixture cool before rolling is huge as it's helps keep the crispitos from falling apart in the pan.Adding shredded cheese directly into the meat before filling helps it stay gooey inside instead of oozing out.A little sour cream and salsa on the side goes a long way without needing anything too fancy.These come together quickly once you prep the filling, and they’re fun to make in big batches!
Servings: 4
Ingredients
- 1 lb Ground Beef
- 1 Onion chopped
- 1 Clove Garlic minced
- 1 Packet Taco Seasoning
- 1 Quart Vegetable Oil divided
- 8 Tortillas
- 2 cups Queso
- 1 can Chicken 12.5 oz, drained
Instructions
- Cook the beef with onions and garlic until the meat is browned and the onions are soft.
- Season the mixture using a taco seasoning packet.
- In a separate bowl, mix the queso with the drained chicken.
- Blend these until well combined.
- Lay one tortilla flat on a clean surface.
- Spoon a small portion of the beef mixture and chicken queso mix onto the center.
- Roll up each tortilla tightly with the filling inside.
- Secure ends with a toothpick.
- Heat the vegetable oil in a deep saucepan until it's sizzling hot.
- Fry each filled tortilla until golden and crispy, which should take about 2-3 minutes per side.