Taquitos de Carne Picada

Deep fried, steak-filled tacos.


  1. In a large skillet over medium-high heat, heat 2 tablespoons oil. Brown the onions, about 5 minutes. Remove from the skillet and reserve.           
  2. Reheat the skillet with the remaining vegetable oil. Brown the carne picada with the garlic, chili powder, salt and pepper. Add the diced tomatoes with green chilies. Cook for 2 minutes to heat. Add the cheese.           
  3. In a large skillet heat the corn oil to 350°.           
  4. Evenly divide the meat among the twelve tortillas. Roll them up tightly. Deep fry each taquito to golden brown.           

TIP: Serve with refried beans. Garnish with sour cream and shredded lettuce.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen


4 tablespoons Carlini Vegetable Oil, divided

2 small onions, sliced

1 ½ pounds USDA Choice Cubed Steak, chopped

2 cloves garlic, minced

1 teaspoon Stonemill Essentials Chili Powder

¾ teaspoon Stonemill Essentials Iodized Salt

½ teaspoon Stonemill Essentials Ground Black Pepper

10 ounces Casa Mamita Diced Tomatoes with Green Chilies, drained

1 cup Happy Farms Shredded Mozzarella Cheese

12 Benita White Corn Tortillas

4 cups Carlini Corn Oil

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

12 taquitos