Steak Taquitos – Jerica's Scratch Kitchen Style

Step 1: Prepare the Pico de Gallo

Add 1/4 onion, 1/2 tomato, a handful of cilantro, and 1/2 jalapeno to a food chopper. Pulse briefly to chop, ensuring not to over-process into a puree. Add 1 tbsp avocado oil, 1 tsp minced garlic, 1/4 tsp black pepper, 1/4 tsp pink Himalayan salt, 1/4 tsp accent seasoning, and 1 tsp lime juice. Pulse again until well combined but still chunky. Set aside.

Step 2: Cook the Steak Filling

Heat 1 tbsp avocado oil in a pan over medium heat. Add 1 lb diced steak and cook until it starts to brown. Add 1/2 tbsp onion powder, 2 tsp accent seasoning, 1/2 tbsp Dan-O's seasoning, 1 tsp garlic black pepper, 1 tbsp taco seasoning, and 2 tsp smoked paprika. Stir well to combine. Once the meat is about halfway cooked, add 1/4 cup diced onion and 1/4 cup diced bell peppers. Stir in 1 tsp tomato paste and 2 tbsp water. Continue cooking until the meat is fully browned and the vegetables are slightly tender. Add another 2 tbsp of water and let it simmer for about 1 minute. Stir in 1/2 cup mixed shredded cheese until melted and gooey. Transfer the filling to a bowl and place it in the freezer for 10 minutes to cool down.

Step 3: Assemble the Taquitos

Take a flour tortilla and place a mozzarella string cheese stick in the center. Spoon a generous amount of the cooled steak filling over the cheese. Sprinkle a little extra mixed shredded cheese on top of the filling. Fold the sides of the tortilla over the filling and roll it up tightly, ensuring the filling is secure.

Step 4: Pan-Fry the Taquitos

Heat enough avocado oil to coat the bottom of a pan over low to medium heat. Carefully place the rolled taquitos seam-side down into the hot oil. Pan-fry each taquito, turning occasionally, until all sides are golden brown and crispy, and the cheese is melted and gooey. This should take about 2-3 minutes per side. Remove the taquitos from the pan and place them on a paper towel-lined plate to drain excess oil.

Step 5: Garnish and Serve

Arrange the crispy taquitos on a serving plate. Drizzle with medium queso, queso blanco, and sour cream. Garnish with chopped green onions. Serve immediately with the prepared pico de gallo on the side.

• When making pico de gallo, pulse the ingredients briefly in the chopper to avoid pureeing them if you prefer a chunky texture.

• Allow the steak filling to cool in the freezer for about 10 minutes before rolling the taquitos. This prevents the tortillas from breaking.

• Pan-fry the taquitos on low to medium heat to ensure the cheese melts properly and the tortillas become crispy without burning.