In a skillet over medium heat, warm 1 tablespoon of neutral oil. Add the finely chopped small yellow onion and pickled jalapeños, sautéing for about 5 minutes until they soften and become fragrant. Stir in minced garlic cloves, cooking for an additional minute, then add the tomato paste, allowing it to caramelize slightly for 2–3 minutes until well-blended.

Increase the heat to medium-high and add 1 pound of ground beef to the skillet. Sprinkle in the taco seasoning and kosher salt. Cook for 8–10 minutes until the beef is browned and no longer pink.

Remove the skillet from heat and allow the mixture to cool for about 5 minutes. In a separate bowl, combine 1 cup of shredded cheddar cheese and 1 cup of pepper jack cheese. Mix this cheese blend into the beef mixture until well incorporated.

Prepare your small corn tortillas by wrapping them in a clean kitchen towel. Microwave for 30 seconds to a minute until warmed and pliable.

On a warm tortilla, spread a generous amount of the beef and cheese filling along one edge. Roll the tortilla tightly, tucking in the filling as you go, and brush a mixture of flour and water along the edge to seal it.

In a small mixing bowl, combine ½ cup of sour cream, 2 tablespoons of chopped fresh cilantro, and the juice of one lime. Chill the crema in the refrigerator while you cook the taquitos.

For baking, preheat your oven to 400°F (200°C). Arrange the assembled taquitos on a greased baking sheet and spray with a light coating of oil. Bake for 15–20 minutes until golden and crispy.

Once cooked, let the taquitos cool for a minute. Serve them warm alongside the creamy lime crema and your favorite guacamole and pico de gallo.