Cheesy Crispy Beef Taquitos

• 454 g ground beef
• 1/2 yellow onion, diced
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp chili powder
• 2 tsp oregano
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp chipotle powder
• 1 tsp beef bouillon powder
• Salt and pepper to taste
• 2 tbsp tomato paste
• Splash of water
• 120 ml Mozzarella cheese, shredded
• 120 ml Monterey Jack cheese, shredded
• Flour tortillas
• For the Avocado sauce:
• 1 large avocado
• 2 tbsp mayonnaise
• 2 tbsp olive oil
• 4 cloves garlic
• 1/2 bunch of cilantro (about 1/2 cup)
• Juice of 1 lime
• 1 tsp adobo
• Salt and pepper to taste

Steps

1. 1

   In a skillet over medium heat, add olive oil and diced onion and cook until translucent.

2. 2

   Add beef and cook until beef is browned (about 6-8 minutes).

3. 3

   Drain excess grease if needed.

4. 4

   Add garlic powder, onion powder, chili powder, oregano, cumin, coriander, paprika, chipotle powder, beef bouillon, salt, and pepper. Stir well.

5. 5

   Mix in the tomato paste, mix until well incorporated and cook for 2-3 minutes.

6. 6

   Add a splash of water, reduce heat, cover and let simmer for 10-12 minutes until saucy.

7. 7

   Warm the flour tortillas slightly so they’re flexible.

8. 8

   Add a few spoonfuls of the beef filling and cheese to one side of each tortilla.

9. 9

   Roll tightly into taquitos. Use a toothpick to secure the tortillas.

10. 10

    Heat about 1–2 inches of oil in a skillet over medium heat (around 177°C).

11. 11

    Place the taquitos seam-side down in the hot oil.

12. 12

    Fry for 2–3 minutes per side until golden and crispy.

13. 13

    Transfer to a paper towel-lined plate to drain.

14. 14

    To make the sauce, add avocado, garlic, mayonnaise, cilantro, lime juice, adobo seasoning, olive oil, salt, and pepper to a blender or bowl.

15. 15

    Blend together until smooth using a blender or immersion blender. Taste and adjust for seasoning.