Taquitos with Guacamole and Tomatillo Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 992 cal. | (47 %) | ||
| Protein | 21.52 g | (22 %) | ||
| Fat | 78.32 g | (68 %) | ||
| Carbohydrates | 68.08 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.77 g | (83 %) |
| Vitamin A | 195.92 mg | (24,490 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.88 mg | (91 %) | ||
| Vitamin B₁ | 0.66 mg | (66 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 14.27 mg | (119 %) | ||
| Vitamin B₆ | 1.46 mg | (104 %) | ||
| Folate | 287.36 μg | (96 %) | ||
| Pantothenic acid | 4.61 mg | (77 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.24 μg | (8 %) | ||
| Vitamin C | 211.72 mg | (223 %) | ||
| Potassium | 2,046.43 mg | (51 %) | ||
| Calcium | 129.49 mg | (13 %) | ||
| Magnesium | 130.67 mg | (44 %) | ||
| Iron | 3.47 mg | (23 %) | ||
| Iodine | 6.59 μg | (3 %) | ||
| Zinc | 3.34 mg | (42 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Cholesterol | 31.5 mg |
Ingredients
- For the filling
- 200 grams Pork (such as from the loin)
- 1 finely diced garlic clove
- 80 grams finely diced onions
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp finely chopped cilantro
- For the tortillas
- 125 grams Cornmeal
- 375 milliliters lukewarm water
- 1 tsp vegetable oil
- also
- 100 milliliters vegetable oil
- For the guacamole
- 3 ripe Avocados
- 50 grams finely chopped onions
- 2 chili peppers (cut into thin rings)
- 150 grams finely diced Tomatoes
- 1 Tbsp finely chopped cilantro
- 1 Tbsp Lime juice
- salt
- For the tomatillo dip
- 3 red chili peppers
- 300 grams Tomatillo
- 1 peeled garlic clove
- 1 Tbsp Vinegar (of pickled chilies)
- 1 pickled chili pepper
- 1 tsp salt
- 20 grams minced cilantro
- 5 Avocados (each 50-60 grams)
- 100 grams finely chopped onions
Preparation steps
For the tortillas: Place the cornmeal in a bowl, add lukewarm water and oil and with your hands knead until the dough comes together in a ball. Cover with a cloth and let it rest for 5-10 minutes. Heat a cast iron skillet. Knead the dough again, form small balls and on a floured work surface roll to 10 cm (approximately 4-inch) circles. One at a time, carefully place the tortillas into the hot pan. Once the dough begins to dry on the edges (after about 20 seconds) turn the tortilla over and cook the second side 15-20 seconds. Turn again and cook for 15 seconds. Remove, place on a kitchen towel and cover. Repeat with the remaining dough.
For the filling: Cut the meat into thin strips and season with salt and pepper. Heat the oil in a pan and saute the meat, stirring briefly. Remove with a slotted spoon to a bowl. Add the garlic and onion to the pan and saute briefly then add to the meat along with the cilantro. Divide the meat mixture among the tortillas, placing it in the middle and roll up. Secure with toothpicks. Heat the oil in a pan and saute until the tortillas are golden brown. Remove the toothpicks and serve with the dips.
For the guacamole: Peel the avocado, remove the pit and scoop the flesh into a bowl. Mash with a fork and stir in the onions, chilies, diced tomatoes, cilantro and lime juice. Season with salt and mix thoroughly.
For the tomatillo dip: Rinse the chilies, slit lengthwise, remove the seeds and white ribs and place in a pot of boiling water. After 5 minutes, add the tomatillos and boil everything for 3 minutes. Drain well and peel the tomatillos. Place the chilies, tomatillos, garlic, vinegar and pickled chili in a blender, add salt and cilantro and pulse briefly. Transfer to a bowl. Peel and pit the avocados and cut into small cubes. Add to the bowl along with the onions and season to taste.
(If you do not get fresh tomatillos, you can also use canned, they don't need to be cooked, just drained.)
