Begin by making the salsa verde sauce. In a saucepan, add the jalapeños (without stems) and tomatillos. Cover with water and bring to a boil for 10 minutes.

While the peppers are cooking, prepare the ground beef in a separate pan until fully cooked.

Once the peppers have boiled, drain them and let them cool before transferring them into a blender along with tomatoes, garlic cloves, salt, and water.

Blend until you get a smooth consistency.

In another saucepan, heat up oil on medium heat before adding in tomato paste and the blended salsa verde sauce.

Bring it to a simmer for about 10 minutes before adding in the cooked ground beef. Let it simmer for another 5 minutes.

Preheat your oven to 375 degrees Fahrenheit and begin assembling the Chicos Tacos. Take a corn tortilla, add a spoonful of the ground beef mixture, and roll it into a tight taquito shape.

Place the rolled tacos onto an oiled baking sheet and bake for about 15-20 minutes or until they are golden brown and crispy.

Once done, top with finely shredded cheese while still hot so that it can melt slightly.

Serve with refried beans, rice, guacamole, or salsa on the side as desired.