Stuff You Need
For the Taquitos
- 1 cup plus 3 teaspoons vegetable oil
- 8 ounces 90 percent lean ground beef
- ¾ cup canned pinto beans, rinsed (slightly reduced for filling balance)
- 1 onion, halved and sliced thin
- 2 jalapeño chiles, stemmed, seeded, and minced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (8-ounce) can tomato sauce
- ½ cup water
- 3 tablespoons minced fresh cilantro
- ½ teaspoon table salt
- ½ teaspoon black pepper
- 12 (6-inch) corn tortillas
- 1 large egg, lightly beaten
For the Avocado Sauce
- 2 avocados, halved, pitted, and chopped
- ½ cup sour cream
- 3 tablespoons water (slightly increased for better consistency)
- 3 tablespoons lime juice
- 2 tablespoons minced fresh cilantro
Cook the Beef
Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the ground beef and cook, breaking it up, until no longer pink, about 5 minutes.
Drain in a colander and set aside. Mash the beans into a paste and set aside.
Make the Filling
In the now-empty skillet, heat 1 tablespoon oil over medium heat. Add the onion and cook until lightly browned, about 5 minutes. Stir in the jalapeños, garlic, cumin, and chili powder; cook until fragrant, about 30 seconds.
Add mashed beans, tomato sauce, water, cilantro, salt, and pepper. Stir in the cooked beef. Cook, stirring occasionally, until thickened and sizzling, about 10 minutes.
Season to taste with more salt and pepper. Let cool for 20 minutes.
Assemble the Taquitos
Line a rimmed baking sheet with parchment. Place a wire rack inside a second rimmed sheet. Wrap 6 tortillas in a damp kitchen towel, cover with plastic wrap, and microwave until hot and pliable, about 90 seconds.
Working one at a time, brush the upper edge of a tortilla with beaten egg. Place 3 tablespoons filling across the lower half. Fold the bottom over the filling, pull gently to tighten, and roll up. Place seam side down on the prepared sheet.
Cover with a damp towel. Repeat with remaining tortillas and filling. Refrigerate up to 24 hours if needed.
Fry the Taquitos
Preheat oven to 200°F. Heat 1 cup oil in a clean 12-inch nonstick skillet over medium-high to 350°F. Fry 6 taquitos seam side down until golden brown on one side, about 5 minutes.
Flip and fry until the other side is golden, about 3 minutes. Transfer to the wire rack and keep warm in the oven. Repeat with remaining taquitos.
Make the Sauce
In a bowl, combine avocado, sour cream, water, lime juice, and cilantro. Mash until smooth. Season with salt and pepper. Cover until ready to serve.
Serve
Serve taquitos hot with avocado sauce on the side.
Beef and Bean Taquito with Avocado Salsa
Ingredients
For the Taquitos
- 1 cup plus 3 teaspoons vegetable oil
- 8 ounces 90 percent lean ground beef
- ¾ cup canned pinto beans rinsed (slightly reduced for filling balance)
- 1 onion halved and sliced thin
- 2 jalapeño chiles stemmed, seeded, and minced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 8-ounce can tomato sauce
- ½ cup water
- 3 tablespoons minced fresh cilantro
- ½ teaspoon table salt
- ½ teaspoon black pepper
- 12 6-inch corn tortillas
- 1 large egg lightly beaten
For the Avocado Sauce
- 2 avocados halved, pitted, and chopped
- ½ cup sour cream
- 3 tablespoons water slightly increased for better consistency
- 3 tablespoons lime juice
- 2 tablespoons minced fresh cilantro
Instructions
- Cook beef until no longer pink, 5 minutes. Drain. Mash beans.
- Sauté onion 5 minutes. Add jalapeños, garlic, cumin, chili powder. Cook 30 seconds.
- Stir in beans, tomato sauce, water, cilantro, salt, pepper, and beef. Cook until thick, 10 minutes. Cool 20 minutes.
- Soften tortillas. Fill with 3 tbsp filling. Roll tightly.
- Fry taquitos at 350°F until golden, 5 minutes per side. Keep warm in oven.
- Mash avocado, sour cream, water, lime juice, and cilantro. Season.
- Serve taquitos hot with avocado sauce.
