Homemade Taquitos with Mexican Rice

Taquito Filling

• wagyu ground beef
• chicken (ground or shredded)
• 11 onion, thinly sliced
• 11 jalapeño, chopped
• 4 cloves4 cloves garlic, minced
• cumin
• onion powder
• chili powder
• salt
• black pepper
• avocado oil
• butter
• shredded mozzarella cheese
• corn tortillas
• flour tortillas

Mexican Rice

• 370 g2 cup white rice
• 22 tomatoes
• 1/41/4 onion
• 2 cloves2 cloves garlic
• 710 ml3 cup water (1 cup for blending + 2 cups added later)
• 11 beef bouillon cube
• 11 chicken bouillon cube
• avocado oil

Instructions

1. 1 Prepare the vegetables: trim and thinly slice the onion, chop the jalapeño, and mince the garlic. Heat avocado oil in a skillet over medium heat and sauté the garlic, jalapeño, and onion until caramelized and golden. Remove and set aside.
2. 2 Cook the ground beef and chicken separately. For each protein, heat a little avocado oil in the skillet, season with cumin, onion powder, chili powder, garlic, salt, and black pepper, then add the meat, flatten it out for a good sear, and cook through, breaking it into fine pieces. Once cooked, stir the sautéed veggies back in and mix well. Set both fillings aside.
3. 3 Make the Mexican rice: heat a generous amount of avocado oil in a pot, add the rinsed rice, and fry until golden brown, stirring often. Meanwhile, blend 2 tomatoes, a quarter onion, 2 cloves garlic, and 1 cup water until smooth, then add 1 beef and 1 chicken bouillon and blend again. Pour the blended sauce into the browned rice, add 2 more cups of water, bring to a boil, add the remaining jalapeño, cover, reduce to low, and cook for 20 minutes. Let sit and fluff before serving.
4. 4 Assemble the taquitos: warm corn and flour tortillas with a little butter until pliable. Lay a small amount of mozzarella on each tortilla, then top with a thin layer of chicken or beef filling. Roll as tightly as possible and secure with a toothpick.
5. 5 Cook the taquitos: lightly spray a skillet or griddle with oil and heat over medium-high. Carefully place the taquitos seam-side down and cook, turning as needed, until crispy and golden on all sides. Serve with the Mexican rice and enjoy.