avec guacamole acidulé
Habituellement frits, les taquitos sont un incontournable de la cuisine de rue mexicaine. Nous avons voulu leur donner une touche santé en les préparant au four! Les taquitos en sortent délicieusement croustillants à l’extérieur, avec un cœur de fromage fondant à l’intérieur.
Allergens
Utensils
Bœuf haché
250 g
Tortillas de farine
6 unit(s)
Épices à enchilada
1 tbsp
Guacamole
6 tbsp
Lime
1 unit(s)
Tomato
2 unit(s)
Base de sauce tomate
2 tbsp
Crème sure
1 unit(s)
Échalote
1 unit(s)
Monterey Jack, râpé
0.5 cup
Sucre
0.5 tsp
Sel
0.063 tsp
Poivre
0.063 tsp
Huile
1.5 tbsp
- Peel, then mince shallot.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Combine tomatoes, shallots, lime zest, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar in a small bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
- Add tomato sauce base and 1/4 cup (1/2 cup) water to the pan with beef. Stir to combine.
- On a clean surface, arrange tortillas.
- Using a slotted spoon, divide beef mixture down the middle of each tortilla. Sprinkle cheese over top.
- Roll tortillas tightly over filling, then arrange taquitos on a parchment-lined baking sheet, seam-side down.
- Brush taquitos with 1 tbsp (2 tbsp) oil.
- Bake in the middle of the oven, until golden-brown, 6-8 min.
- Divide taquitos between plates.
- Dollop with guacamole, sour cream and tomato salsa.
- Squeeze a lime wedge over top, if desired.
890
kcal
Calories
50
g
Fat
18
g
Saturated Fat
68
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
43
g
Protein
110
mg
Cholesterol
1350
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
450
mg
Calcium
7
mg
Iron
