Steak Taquitos

Name: Steak Taquitos with Zesty Guacamole
Total time: 30 min
Yield: 2
Cuisine: Mexicaine
Ingredients: 250 g Bœuf haché; 6 pièce(s) Tortillas de farine; 12 g Mélange d'épices Sud-Ouest; 1 pièce(s) Avocat; 1 pièce(s) Lime; 1 pièce(s) Tomate; 2 cs Base de sauce tomate; 7 g Coriandre; 1 pièce(s) Échalote; ¾ tasse(s) Mozzarella, râpée; ¼ cc Poivre*; ½ cc Sucre*; ¼ cc Sel*; 2 cs Huile*

with Zesty Guacamole

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Taquitos are a traditional Mexican street food which are normally deep fried. We’ve baked ours instead to give it a healthy twist! They should crisp nicely in the oven while the cheesy centre melts. Get excited because they’re delicious!

Allergènes:

Sulfites

•Blé

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Bœuf haché

6 pièce(s)

Tortillas de farine

12 g

Mélange d'épices Sud-Ouest

1 pièce(s)

Avocat

1 pièce(s)

Lime

1 pièce(s)

Tomate

2 cs

Base de sauce tomate

7 g

Coriandre

1 pièce(s)

Échalote

¾ tasse(s)

Mozzarella, râpée

Pas inclus dans votre livraison

¼ cc

Poivre*

½ cc

Sucre*

¼ cc

Sel*

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)730 kcal

Graisses42 g

dont saturés11 g

Glucides71 g

dont sucres12 g

Fibres12 g

Protéines23 g

Cholestérol30 mg

Sel1330 mg

Gras Trans1 g

Potassium1200 mg

Calcium550 mg

Fer5.5 mg

Ustensiles

•Petit bol

•Cuillères à mesurer

•Grande poêle antiadhésive

•Verre doseur

•Papier sulfurisé

•Plaque de cuisson

•Bol à mélanger, moyen

Instructions

Roughly chop the cilantro. Peel, then mince the shallot. Cut the tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Add the tomato, shallot, half the lime zest, 1 tsp lime juice, 1/2 tsp sugar and half the cilantro to a small bowl (dbl all for 4ppl). Stir to combine. Set aside.

Pat the beef dry with paper towels. Cut beef into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the beef. Season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 min

Add tomato paste, spice blend and 1/2 cup water (dbl for 4ppl) to the large pan. Stir to coat.

On a clean surface, arrange tortillas. using a slotted spoon, divide beef mixture down the middle of each tortilla. Sprinkle over cheese. Roll tortillas tightly over filling, then arrange them on a parchment-lined baking sheet, seam-side down. Brush with 1 tbsp oil (dbl for 4ppl) Bake in middle of oven, until golden-brown,6-8 min. Set aside the remaining sauce in the pan.

Meanwhile, halve and pit avocados. Scoop avocado flesh into a medium bowl. Using a masher, mash in the remaining cilantro and remaining lime juice and zest, until smooth. Season with salt and pepper. Set aside.

Divide the taquitos between plates. Dollop with the guacamole and tomato salsa. Serve with the remaining pan sauce for dipping.