In a large skillet over medium-high heat, warm a splash of oil and add chopped yellow onion and pickled jalapeños. Sauté for about 4–5 minutes until the onions soften, turning translucent. Stir in freshly minced garlic and cook for another minute until fragrant, then mix in the tomato paste. Allow it to cook for 2–3 minutes until it darkens and develops a rich aroma.

Add 1 pound of ground beef to the skillet, along with taco seasoning and salt. Use a wooden spoon to break the beef into fine pieces as it cooks. Stir continuously for approximately 5–7 minutes until the meat is fully browned and no longer pink. Once cooked, remove the skillet from heat and let the mixture cool slightly while you prepare the tortillas.

To make wrapping easier, heat the corn tortillas in the microwave for 30 seconds, just until pliable. On each tortilla, spread about 2 tablespoons of the beef mixture and top with 1 tablespoon of shredded cheddar cheese. Roll each tortilla tightly, sealing the edges with a paste made from flour and a bit of water. Repeat this process until all tortillas are filled.

In a mixing bowl, combine 1 cup of sour cream with freshly chopped cilantro and the juice of 1 lime. Whisk until smooth and creamy, then season with salt to taste. Refrigerate the crema for about 15 minutes to let the flavors meld while you cook the taquitos.

For a crispy finish, choose either baking or frying methods. If baking, preheat your oven to 400°F and arrange the taquitos on a baking sheet. Bake for 15–20 minutes or until golden brown and crispy. Alternatively, if frying, heat oil in a deep skillet to 375°F and fry taquitos in batches for about 5 minutes, turning to ensure they crisp evenly. Drain on paper towels.

Once cooked, garnish your beef taquitos with fresh cilantro and serve immediately with the creamy cilantro lime crema. Optionally, add sides of guacamole and pico de gallo for a delightful meal or snack.