Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.