Steak Taquitos – JSK Way

Step 1: Prepare Pico de Gallo

Add ½ diced white onion, 2 diced tomatoes, ¼ cup chopped cilantro, 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 tablespoon minced garlic, 1 teaspoon black pepper, and 1 teaspoon pink Himalayan salt to a food chopper. Pulse the mixture until it reaches a salsa-like consistency, ensuring it's not puréed but still has diced pieces. Transfer the pico de gallo to a serving bowl and set aside.

Step 2: Cook Steak Filling

Heat 2 tablespoons of avocado oil in a pan over medium heat. Add 1 lb of diced steak to the hot pan. Stir and cook until halfway browned, about 3-4 minutes. Season the steak with ½ tablespoon onion powder, 2 teaspoons Accent, ½ tablespoon Dan-O's seasoning, 1 teaspoon garlic black pepper, 1 tablespoon taco seasoning, and 2 teaspoons smoked paprika. Stir well to combine. Add ¼ cup diced onion and ¼ cup diced bell peppers to the steak mixture. Stir and cook for another 2-3 minutes until slightly softened. Stir in 1 teaspoon of tomato paste. Add 2 tablespoons of water, stir, and let it slow cook for 1 minute. Add another 2 tablespoons of water and stir. Stir in ½ cup of mixed shredded cheese until melted and gooey. Transfer the steak filling to a bowl and place it in the freezer for about 10 minutes to cool down.

Step 3: Assemble Taquitos

Lay a small flour tortilla flat. Place half a mozzarella string cheese stick in the center. Spoon a generous amount of the cooled steak filling over the mozzarella, leaving space at the ends to prevent spillage during frying. Sprinkle a small amount of mixed shredded cheese over the filling. Fold the sides of the tortilla over the filling, then tightly roll the tortilla from one end to the other to form a taquito. Repeat this process for the remaining tortillas and filling.

Step 4: Fry Taquitos

Heat avocado oil in a pan, ensuring there's enough to coat the bottom. Heat over low to medium-low heat. Carefully place the rolled taquitos into the hot oil. Pan-sear each taquito on all four sides until golden brown and crispy, ensuring the stringy cheese inside melts properly. Adjust heat to prevent burning while allowing cheese to melt. Remove the fried taquitos from the pan and place them on a paper towel-lined plate to drain excess oil.

Step 5: Serve

Arrange the crispy taquitos on a serving plate. Drizzle with Queso Blanco (medium), Queso Blanco (mild), and sour cream. Garnish with chopped green onions. Serve immediately with the prepared pico de gallo on the side.

• Do not over-process the pico de gallo; aim for a diced, chunky consistency rather than a purée.

• Cool the steak filling in the freezer for about 10 minutes before rolling to prevent the tortillas from breaking.

• Pan-sear the taquitos on all four sides for even crispiness and a golden-brown finish.

• Cook taquitos on low, controlled heat to ensure the stringy cheese inside melts properly without burning the tortilla.