In a medium skillet, heat a drizzle of neutral oil over medium heat. Add the yellow onion and pickled jalapeños, stirring until softened, about 3-4 minutes. Incorporate the finely chopped garlic, cooking for an additional minute until fragrant. Add tomato paste and let it caramelize while stirring for about 2 more minutes.

Add the ground beef to the skillet with the sofrito mixture. Break up the meat to ensure it is evenly distributed and browned all over, around 5-7 minutes. Season with taco seasoning and kosher salt. Remove from heat and let cool slightly.

Preheat the oven to 400°F if baking, or prepare oil in a deep skillet for frying. Warm the corn tortillas briefly in a skillet or microwave. Take about 2 tablespoons of filling and sprinkle with cheese onto a tortilla. Roll tightly and seal the edges with flour paste if using. Repeat for remaining tortillas.

In a small bowl, combine sour cream, cilantro, and lime juice for the crema. Mix well, cover, and refrigerate until ready to serve.

For baking, place taquitos seam-side down on a lined baking sheet and lightly brush with oil. Bake for 20-25 minutes until golden and crispy. For frying, heat oil to 375°F, fry in batches for about 3-5 minutes, turning until evenly crisped. Drain on paper towels.

Transfer taquitos to a serving platter, garnish with cilantro, and serve warm with creamy cilantro sauce, guacamole, and pico de gallo.