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Steak Taquitos

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Are Taquitos better than Tacos? 🤷🏼♂️
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Steak Taquitos
Makes 8
For the steak:
1* 350g piece of scotch fillet steak
1 tablespoon chilli powder
1 tablespoon paprika
1 tablespoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
Freshly cracked black pepper
1 tablespoon olive oil
For the avocado cream sauce:
1 avocado, flesh removed
1/2 cup sour cream
1/4 cup coriander leaves
1 clove garlic
Juice of 1 lime
Salt and pepper to taste
For the Pico de Gallo:
1/2 small white onion, finely chopped
Juice of 1 lime
3 tomatoes, finely chopped
1 tablespoons finely chopped coriander
Salt and pepper to taste
To assemble:
8 slices of your preferred cheese (mine is pepperjack or mozeralla)
Tortillas (flour or corn)
Jalapeños
Coriander
Black beans
8 toothpicks
To make the steak:
Allow the steak to come to room temperature, then cover both sides in the spices, half the oil and allow to marinade for at least 30 minutes. Cook the steak with the remaining oil to your liking. Allow to rest. Then slice.
For the avocado cream sauce:
In a blender combine all the ingredients and blitz until smooth, set aside to serve
For the Pico de Gallo:
Combine all the ingrinets in a bowl and set aside.
To assemble:
Preheat a deep fryer to 190℃.
Grab the tortillas and add the steak, jalapeños, coriander, beans and cheese. Insert a tooth pick to keep the taquito together, repeat with remaining tortillas.
Fry in batches until golden brown. Remove toothpick. Serve up top with the avocado cream and pico de Gallo. Enjoy immediately.
-
Steak Taquitos
Makes 8
For the steak:
1* 350g piece of scotch fillet steak
1 tablespoon chilli powder
1 tablespoon paprika
1 tablespoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
Freshly cracked black pepper
1 tablespoon olive oil
For the avocado cream sauce:
1 avocado, flesh removed
1/2 cup sour cream
1/4 cup coriander leaves
1 clove garlic
Juice of 1 lime
Salt and pepper to taste
For the Pico de Gallo:
1/2 small white onion, finely chopped
Juice of 1 lime
3 tomatoes, finely chopped
1 tablespoons finely chopped coriander
Salt and pepper to taste
To assemble:
8 slices of your preferred cheese (mine is pepperjack or mozeralla)
Tortillas (flour or corn)
Jalapeños
Coriander
Black beans
8 toothpicks
To make the steak:
Allow the steak to come to room temperature, then cover both sides in the spices, half the oil and allow to marinade for at least 30 minutes. Cook the steak with the remaining oil to your liking. Allow to rest. Then slice.
For the avocado cream sauce:
In a blender combine all the ingredients and blitz until smooth, set aside to serve
For the Pico de Gallo:
Combine all the ingrinets in a bowl and set aside.
To assemble:
Preheat a deep fryer to 190℃.
Grab the tortillas and add the steak, jalapeños, coriander, beans and cheese. Insert a tooth pick to keep the taquito together, repeat with remaining tortillas.
Fry in batches until golden brown. Remove toothpick. Serve up top with the avocado cream and pico de Gallo. Enjoy immediately.
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