Nacho Sauce:
• 300g potato, chopped & peeled
• 70g carrot, chopped
• 5g dark soy sauce
• 50g sun dried tomato
• 1 tsp of onion powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 5g lemon juice
• 1 tsp salt
• Some leftover liquid from cooking the potato and carrot
Taquitos:
• 1 cup water or vegetable broth
• 200g of steak, ripped apart into shreds.
• 1 tsp cumin powder
• 1/2 tsp chipotle smoked powder
• 1/2 tsp Passila chili powder
• 1 tbsp of soy sauce
• black pepper
• 1/2 cup of onion, chopped into small pieces
• 1/2 cup of cauliflower, chopped into small pieces
• 2 garlic cloves, crushed and roughly chopped
• 1 tsp salt (start with less, adjust to taste)
• 10x Corn tortillas
Guaca-cream:
• 1/2 cup avocado
• 1 cup sour cream or unsweetened yogurt of some kind
• 1 cup of mixed fresh herbs (cilantro, parsley, chives, wild garlic)
• 2 tbsp of lime or lemon
• Salt to taste
• 1 tbsp of chopped spring onion
• 1 garlic clove crushed and chopped, or 1 tsp garlic powder
For the taquito meat:
1. Heat a medium sized pot to medium heat. When the pot is hot, add the oil. When the oil is hot, add the onions. Sauté the onions for about 2-3 minutes, until they become soft and translucent.
2. Next, add the meat, garlic, spices and broth. Bring the mix to a simmer. Allow the mixture to simmer on medium heat until the broth/water has completely evaporated. Then add another dash of cooking oil, add the cauliflower, and continue to sauté the meat and veggies for around 10 minutes, while stirring occasionally, but not too often. Allow the meat to become slightly browned at the bottom, then mix it. Continue until it looks and tastes good to you! Then, turn off the heat.
For the nacho sauce:
1. Add peeled potatoes and carrot to a small pot, and cover with some water. Boil potatoes and carrot for about 10-15 minutes, until they are very soft. (Do NOT throw away the water it was boiling in!)
2. Next, add all of the nacho ingredients to a blender. Use the potato-carrot water to help blend. Start with a small amount and add as needed. You want the nacho sauce to be fairly dense, so try not to add too much water.
For the Guaca-cream:
Add all of the guaca-cream ingredients to a food processor or blender. Blend/chop/grind until the avocado is smooth and the spread tastes good to you! Try not over-blend, otherwise the herbs might become bitter.
Assembling the taquitos:
Take 1 corn tortilla at a time and add some filling into the middle. Roll it up tightly, use a tooth pick to keep it together.
For pan-fried taquitos:
1. Take a plate or tray and place a piece of paper towel over it. The paper towel will help absorb access oil when you remove the taquitos from the oil.
2. Add about 1-2cm (1/4-1/2 inches) of cooking oil to a pan big enough to fit a few taquitos, while leaving some space between each one. Heat the oil to medium heat. When the oil is hot, drop each taquito gently into the oil (the taquito should start bubbling immediately when added to the oil). Use the tooth pick to help rotate the taquito, so each side fries in the oil for a few seconds. When each taquito is sufficiently toasted/fried on each side, remove it from the pan and lay it onto the paper towel. Repeat until all of the taquitos are fried!
For oven-baked taquito:
1. Preheat oven to 250C/425C. Spray the tops of the taquitos with cooking spray , or brush them lightly with oil. Bake for around 10-15 minutes, or until the shells are looking toasted and crispy to your liking.
2. Serve taquitos with guaca-cream, nacho cheese, salsa verde, and whatever else you can think of!!
