Steak Taquitos
with Zesty Guacamole
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
2 tbsp
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
1 unit(s)
Avocado
1 unit(s)
Lime
1 unit(s)
Tomato
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
7 g
Cilantro
1 unit(s)
Shallot
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
Not included in your delivery
¼ tsp
Pepper*
½ tsp
Sugar*
¼ tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
