avec guacamole
Les taquitos, un incontournable de la bouffe de rue mexicaine, sont normalement frits, mais nous les cuisons au four afin qu’ils soient meilleurs pour la santé! Ils deviendront dorés et croustillants, tandis que leur centre fromagé, lui, sera fondant. Il y a de quoi s’emballer pour ces délicieux roulés!
Allergens
Lanières de bœuf
285 g
Tortillas de farine
6 unit(s)
Mélange d'épices Sud-Ouest
2 tbsp
Avocat
1 unit(s)
Lime
1 unit(s)
Tomato
80 g
Tomato Sauce
2 tbsp
Coriandre
7 g
Échalote
50 g
Mozzarella, râpée
0.5 cup
Huile
2 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
Sucre
0.5 tsp
Before starting, preheat the oven to 450°F and wash and dry all produce. 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.
0
kJ
Energy (kJ)
780
kcal
Calories
42
g
Fat
9
g
Saturated Fat
64
g
Carbohydrate
7
g
Sugar
9
g
Dietary Fiber
44
g
Protein
85
mg
Cholesterol
970
mg
Sodium
