CRISPY CHIPOTLE TAQUITOS & SPICY AVOCADO SAUCE
If you’re a fan of Mexican food like I am, these are a must try! Super quick & easy to make. They’re filled with so much flavor & the crunch when you bite into them, is so good! These CRISPY CHIPOTLE TAQUITOS are very versatile & can be made vegetarian too by adding black beans or even cooked veggies instead of the meat! Paired with the SPICY AVOCADO SAUCE, you’ll experience all the good flavors.
CRISPY CHIPOTLE TAQUITOS & SPICY AVOCADO SAUCE
INGREDIENTS
CRISPY CHIPOTLE TAQUITOS
- 2 tbsp avocado oil + more for coating tortillas
- 1 lb ground beef, chicken or turkey
- 4 chipotle peppers in adobo – chopped
- 1 sweet yellow onion – roughly chopped
- 1 tsp dried oregano
- 1 tsp pink himalayan salt
- 1/2 cp red enchilada sauce + 1/4 cp water
- 8 oz shredded mexican style cheese
- 15-20 white (or corn) fajita tortillas
SPICY AVOCADO SAUCE
- 1 avocado
- 1/4 cp sliced (or pickled) jalapenos
- 1/2 cp cilantro
- 1 clove garlic – finely chopped
- juice of 2 limes
- sea salt – to taste
Directions
Start with the SPICY AVOCADO SAUCE. In a blender, add the avocado, the sliced (or pickled) jalapenos, cilantro, garlic, juice from 2 limes, sea salt & blend until smooth. You may need to add a 1/2 tsp of avocado oil, to make it creamier. Spoon into dish & set aside.
Preheat your oven to 425 F.
For the meat mixture, heat large pan over medium-high heat & add the avocado oil. Once the pan is hot enough (oil will shimmer), add your ground meat & onion. Break up the meat as it cooks. Once your ground meat has browned (about 5-7 minutes), reduce your heat to low-medium & add the chipotle peppers in adobo, dried oregano & salt, red enchilada sauce & water. Stir & let simmer until the mixture has thickened (about 8-10 minutes). Remove from heat.
Once the meat mixture is done, wrap 15-20 flour (or corn) tortillas in paper towel & microwave for about 30 seconds, or until they are softened. Pour about 4-5 tbsp of avocado oil in a small bowl. Grab your baking sheet to work over. Take your first tortilla & with a brush, brush the avocado oil on one side of the tortilla, lay the oiled-side down, scoop 2 tbsp of meat mixture onto the center of the tortilla, sprinkle with cheese & tightly roll it up so the taquitos are seam side down. Continue this until you have 15-20 taquitos. Once the oven has reached 425 F, place the baking sheet with taquitos into the oven & cook for 6-8 minutes. Flip the pan, & cook another 6-8 minutes, until the tortillas are lightly browned & crispy.
Plate the CRISPY CHIPOTLE TAQUITOS & top with the SPICY AVOCADO SAUCE.
Serve & enjoy!
