Beef Taquitos

Cook time 2 hours
Servings 4


2 tbsp extra virgin olive oil + extra for shallow frying 

400g chuck beef, cut into 4cm chunks
1 onion, finely chopped
1 red capsicum, finely chopped 
1 chipotle in adobo sauce, finely chopped and 1 tbsp of the sauce
1 400g can crushed tomatoes
1 ½ cups of beef or vegetable stock
1 400g can of kidney beans, drained and rinsed 
Salt and pepper 
8 tortillas 
100ml sour cream
Juice of 1 lime 
1 baby cos lettuce, finely shredded 
1 tomato, finely diced 
150g feta, crumbled

Beef Taquitos


Place a heavy, deep pan on a medium heat, add 1 tablespoon of oil and sear the meat on all sides. Remove and add the remaining olive oil, onion and capsicum, season with salt and pepper, and cook until they begin to soften. Add the chipotle in adobo sauce and return the meat to the pan and coat in the mixture. Add the crushed tomatoes and the stock, then cover with a lid and cook on a gentle heat for 1 hour or until the meat is soft and pulls apart easily. Add the kidney beans and cook for a further 20 minutes. Shred the meat with two forks and mix through the sauce. 

Warm the tortillas in the microwave for 20 seconds so they become soft and pliable. Keep warm in a tea towel.

Spread 2-3 tbsp of the meat sauce into the centre of each tortilla. Wrap into a cylinder. Heat oil in a fry pan and fry the filled tortilla cylinders on all sides until crisp. Drain on paper towel. 

Mix sour cream with lime juice together.

To serve, place a mound of shredded lettuce on each plate and top with 2 taquitos, drizzle over sour cream, top with tomatoes and sprinkle with feta.