Beef Taquitos

These light beef taquitos are very crunchy, salty and delicious — basically everything you want as a snack. They are great to serve to kids and their friends after school or with a cold beer on the patio at the weekend. If you don't like beef, feel free to use ground turkey or pork instead. Reheating the tortilla before wrapping helps it maintain its structure and prevents it from falling apart. Before roasting the first portion, dip the extra tortilla in the oil and make sure it sizzles immediately so that the temperature is high enough. Serve with salsa, guacamole, sour cream, and Mexican beer.
Prepare the cream: Combine the avocado, water, cream, coriander, lime juice, and salt in a blender and whisk until smooth, about 1 minute.Prepare the taquitos: Heat 1 teaspoon of oil in a medium skillet over medium-high heat; add the ground beef, onion, and 1/2 teaspoon of salt and cook, stirring frequently, until the beef is browned and browned, 3-4 minutes. Add the ground chili pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until the paste is combined with the meat mixture, about 1 more minute.Transfer the beef mixture to a large bowl and toss with the bean puree, chopped coriander, and remaining 1/2 teaspoon salt. Let cool for 10 minutes. Meanwhile, reheat the tortillas according to the instructions on the package.Place 2 tablespoons of the chilled beef mixture heaped on 1 edge of each warmed tortilla and lightly brush. Starting with the filling, carefully roll out each tortilla in the shape of a thick cigar. Secure the taquito on the seam side with a wooden stick, inserting so that the stick passes through the other side. Place the taquitos, rolled seam-down, on a plate; cover with plastic wrap, and place a clean towel on top of the plastic wrap.Pour the oil 3/4-inch deep into a large, high-sided skillet and preheat over medium-high heat to 350 °F. (To check the temperature of the oil, dip another tortilla in it. It should immediately hiss.) Cut into portions, gently dip the rolled taquitos seam-side down in the hot oil and cook, without stirring, until the taquitos are golden and crisp, about 2 minutes. Flip the taquitos over with 2 forks and cook until crisp and golden on all sides, about 2 minutes. Using tongs, transfer the cooked butter taquitos to a wire rack set inside the pan with sides to allow the oil to drain. (Between servings, if necessary, use a fine wire mesh strainer to remove any particles from the surface of the oil.) Remove the pieces and serve with the avocado cream.