Crispy Beef and Cheese Taquitos

Ingredients

• 500 g Ground beef
• 1 Onion (Finely chopped)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Sweet paprika
• Salt (To taste)
• Black pepper (To taste)
• 0.5 tsp Chili flakes
• 1 tsp Smoked paprika
• 2 tbsp Tomato paste
• 400 g Crushed and strained tomatoes
• 60 ml Water for the filling
• 12 Small flour tortillas
• 200 g Shredded mozzarella
• Neutral oil for frying (As needed for frying)
• 1 Ripe avocado
• 15 g Fresh parsley
• 2 Garlic cloves
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• Salt for the sauce (To taste)
• Black pepper for the sauce (To taste)
• 30 ml Water for the sauce (Adjust to achieve the desired consistency)

Steps

1. 1

   Heat a large skillet over medium heat. Add the finely chopped onion and cook for 3-5 minutes, until translucent and lightly golden.

2. 2

   Add the ground beef. Cook, breaking it up with a wooden spoon, until completely browned and no longer pink, approximately 6-8 minutes.

3. 3

   Add the garlic powder, onion powder, sweet paprika, salt, black pepper, chili flakes, and smoked paprika. Mix well and cook for 1 minute, until the spices are fragrant.

4. 4

   Add the tomato paste and stir to coat the beef. Cook for 1-2 minutes to concentrate its flavor.

5. 5

   Add the crushed tomatoes and water. Stir, bring to a gentle simmer, and cook for 10-15 minutes, stirring occasionally, until the filling thickens and has little moisture. Taste and adjust the seasoning.

6. 6

   Prepare the sauce: place the avocado, fresh parsley, garlic cloves, lime juice, olive oil, salt, black pepper, and water in a blender or food processor.

7. 7

   Blend until smooth and creamy. Add a little more water if necessary to achieve a pourable consistency. Set aside.

8. 8

   Briefly heat the tortillas on a griddle or skillet, one at a time, until flexible. Keep them covered with a clean towel so they do not dry out.

9. 9

   Place a portion of the beef filling near the bottom edge of each tortilla and add shredded mozzarella on top, without overfilling them to prevent them from opening during frying.

10. 10

    Roll each tortilla tightly around the filling to form a taquito. Place it seam-side down while you finish assembling the others.

11. 11

    Heat enough neutral oil in a deep skillet to approximately 175 °C. The oil should be hot but not smoking.

12. 12

    Fry the taquitos in batches, seam-side down, for 2-3 minutes per side, until golden and crispy and the cheese has melted. Do not overcrowd the skillet so the oil temperature does not drop.

13. 13

    Remove the taquitos with tongs or a slotted spoon and drain them on a rack or paper towels. Repeat with the remaining taquitos.

14. 14

    Serve the taquitos hot with the avocado and parsley sauce, either on the side or drizzled over the top.

Notes

The publication does not provide quantities or detailed instructions; the quantities and techniques were estimated based on a standard taquito preparation. Serve immediately to preserve the crispy texture. The sauce can be prepared in advance and refrigerated briefly.

Nutrition per serving

• snack
• appetizer
• taquitos
• beef
• cheesy
• fried
• crispy
• avocado sauce