Ingredients
F
For the beef filling:
g
250 g ground beef
m
1 medium onion, finely chopped
g
1 tsp garlic powder
o
1 tsp onion powder
p
1 tsp paprika
s
1 tsp salt
b
½ tsp black pepper
c
½ tsp chili flakes
s
½ tsp smoked paprika
t
1 tbsp tomato paste
s
4 tbsp strained tomatoes
w
4 tbsp water, as needed
F
For assembling:
s
8 small flour tortillas
m
250 g mozzarella, grated
N
Neutral oil, for frying
F
For the avocado parsley sauce:
r
1 ripe avocado
f
2 tbsp fresh parsley
g
2 garlic cloves
J
½ Juice of lemon
o
1 tbsp olive oil
S
Salt and pepper
w
1 - 2 tbsp water, as needed
Directions
1
Cook the beef filling – Heat a pan with a drizzle of oil over medium-high heat, sauté chopped onion for 3 minutes until soft and translucent.
N
Neutral oil, for frying
m
1 medium onion, finely chopped
2
Add the beef – Add ground beef, cook 5–6 minutes, breaking it apart until browned and cooked through.
g
250 g ground beef
3
Season the beef – Stir in garlic powder, onion powder, paprika, salt, black pepper, chili flakes, smoked paprika, tomato paste, and strained tomatoes; cook 1 minute.
g
1 tsp garlic powder
o
1 tsp onion powder
p
1 tsp paprika
s
1 tsp salt
b
½ tsp black pepper
c
½ tsp chili flakes
s
½ tsp smoked paprika
t
1 tbsp tomato paste
s
4 tbsp strained tomatoes
4
Simmer – Add 2–4 tbsp water and simmer 2–3 minutes until slightly thick; remove from heat and cool slightly.
w
4 tbsp water, as needed
5
For the avocado parsley sauce:
1
Make the avocado parsley sauce – Blend avocado, parsley, garlic, lemon juice, olive oil, salt, and pepper until smooth; thin with water to reach pourable consistency.
r
1 ripe avocado
f
2 tbsp fresh parsley
g
2 garlic cloves
J
½ Juice of lemon
o
1 tbsp olive oil
S
Salt and pepper
w
1 - 2 tbsp water, as needed
2
Assemble the taquitos – Lay a tortilla flat, sprinkle a layer of grated mozzarella down the center of the tortilla, spoon the beef mixture on top, then add a little more mozzarella over the beef and roll tightly into a log; repeat with remaining tortillas.
s
8 small flour tortillas
m
250 g mozzarella, grated
3
Fry the taquitos – Heat neutral oil in a pan over medium heat, place taquitos seam-side down, fry turning occasionally until golden and crispy, 3–4 minutes per batch.
4
Drain – Transfer fried taquitos to paper towels to remove excess oil.
5
Serve – Serve hot with avocado parsley sauce on the side or drizzled on top.
