I’ve fancied making taquitos for a while now and when I eventually got around to it I thought they were really good. If you don’t know what taquitos are, they’re basically a tortilla wrap that’s filled with tasty ingredients, wrapped up like a cigar and then fried in a little oil to create a crispy tube that encases its filling.
I made my own Mexican spice mix, but if you’d like an easier option Casa de Sante sell a pre-made Mexican spice mix which is officially certified by Fodmap Friendly and it tastes gorgeous. You can purchase it by clicking here.
I made mine with minced beef, but you could easily make them vegetarian or vegan by using grated cheddar cheese (or a non-dairy version) and a selection of low FODMAP vegetables instead. I think that the next time I make them (and they’re so good I’m certain I will) I’m going to make a bean-based one. I made these for lunch, but they’re substantial enough that you could easily serve them for dinner and either stick with serving them with salad on the side or you could bulk them out by making spicy Mexican rice to go along with them.
Just as an FYI, I took this photo of my partner’s serving, forgetting that at the time of writing this blog post that yellow bell pepper hasn’t been tested by Monash, so if you’re having salad with your taquitos and it involves bell pepper just remember that only a portion of 52g of red or green bell pepper is a low FODMAP serving.
These taquitos are really delicious, being formed of juicy spiced beef mince, fresh green pepper and melted grated cheese that’s encased within a crispy fried corn tortilla shell. They’re a really unusual alternative to the standard burritos and fajitas we tend to gravitate towards all the time and I’ll definitely be making them again soon.
400g beef mince
6 rashers of smoked back bacon (chopped)
100g green bell pepper (diced)
1 tsp ground cumin
1 tbsp smoked paprika
3 tbsps vegetable oil
150g grated cheddar cheese (or non-dairy version)
8 corn tortillas (or gluten-free tortillas)
Put 1 tbsp of oil in a large saucepan and fry the beef and bacon with the spices and green pepper until cooked. Remove from the heat and get a frying pan ready.
Lay your tortilla out and put some cheese on it followed by some of the beef mix.
Put some vegetable oil in the frying pan over a medium heat and once it’s hot put your taquitos in folded edge down. Fry the taquitos on their folded edge until they have browned underneath and then gently turn the taquitos over to brown them and crisp them up all over.
Keep your cooked taquitos in the oven until you have cooked all of the taquitos and then serve with salad and freshly chopped coriander.