Steak Taquitos
with Guacamole
Taquitos are a traditional Mexican street food that are usually deep-fried, but we’ve opted to bake ours instead for a healthy twist! They crisp up nicely in the oven while the cheesy centre melts. Get excited, because they’re delicious!
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.
Ingrédients
285 g
Lanières de bœuf
6 pièce(s)
Tortillas de farine
2 cs
Mélange d'épices Sud-Ouest
(Peut contenir Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
1 pièce(s)
Avocat
1 pièce(s)
Lime
1 pièce(s)
Tomate
2 cs
Sauce tomate
7 g
Coriandre
1 pièce(s)
Échalote
½ tasse(s)
Mozzarella, râpée
Pas inclus dans votre livraison
½ cc
Sucre*
2 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
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, half the cilantro, 1 tsp lime juice and 1/2 tsp sugar (dbl both for 4ppl) to a small bowl . Stir to combine. Set aside.
Pat the beef dry with paper towels. Cut beef into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the beef. Season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 min **
Add tomato sauce, southwest spice blend, 1/2 tsp sugar and 1/2 cup water (dbl both for 4ppl) to the large pan. Stir to coat.
Arrange tortillas on a clean surface. Divide beef mixture down the middle of each tortilla using a slotted spoon. 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 avocado(s). Scoop avocado flesh into a medium bowl. Using a fork, 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.