Beef and Vegetable Taquitos
Mexican-spiced beef and veggies in crisp corn tortillas.
- Serves: 4 |
- Yields: 8 |
- Difficulty: easy
- Prep Time : 50 mins |
- Cook Time : 20 mins
½ (80 g) large red onion, chopped
1 clove garlic
1 green chilli
1 Tbsp (15 ml) origanum
1 tsp (5 ml) ground cumin
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) salt
1 Tbsp (15 ml) olive oil
400 g beef mince
600 g Findus Farmhand Mix, defrosted
8 x 40 g soft corn tortillas
sunflower oil, for deep-frying
2 (500 g) large avocados, chopped
½ (80 g) large red onion, finely chopped
2 Tbsp (30 ml) lime juice
2 Tbsp (30 ml) coriander, finely chopped
salt and pepper
3 (450 g) medium tomatoes, diced
3 Tbsp (45 ml) sweet chilli sauce
1 Tbsp (15 ml) lime juice
1 C (250 ml) sour cream
2 limes, cut into wedges
Combine the onion, garlic, chilli, origanum, cumin, coriander, paprika, salt and pepper in a food processor and blend until fine.
Heat the oil in a large pan over medium heat. Add the spice mixture and the meat and fry until browned – about 5 minutes.
Roughly chop the Findus Farmhand Mix in a food processor. Add the Findus Farmhand Mix to the meat and fry for 2 minutes. Remove from the heat and allow to cool for 10 minutes. Stir in the cheese.
Heat the tortillas in a microwave at high heat for 6-8 seconds until pliable. Lay the corn tortillas out on a clean surface. Divide the filling between the tortillas and place the filling at the bottom of each tortilla. Roll the tortilla up enclosing the filling and secure the seams with a couple of toothpicks. Cover and refrigerate for 30 minutes.
Heat the oil for deep-frying to 180 °C. Fry the taquitos in batches until golden and crisp (2-3 minutes each). Drain on kitchen paper and remove the toothpicks.
Mash the avocado and stir in the remaining ingredients. Season to taste.
Combine all of the ingredients and season to taste.
Serve the taquitos with the guacamole, salsa and sour cream, for dipping. Serve with lime wedges on the side.
TIP: The taquitos can be baked instead of fried. Brush the taquitos with oil and bake, seam-side-down, in a preheated oven at 200 °C for 15-20 minutes, until golden and crisp.