Smoked Mushroom and Oaxaca Cheese Taquitos with Avocado Crema

Instructions

1. 1

   Finely chop the mushrooms, onion, and mince the garlic. In a frying pan, heat a tablespoon of oil over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.

   ~6 min
2. 2

   Add the chopped mushrooms to the pan. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 10-12 minutes. Stir in the smoked paprika, cumin, salt, and pepper. Cook for another 2 minutes.

   ~12 min
3. 3

   Remove the mushroom mixture from the heat and let it cool slightly. Grate or shred the Oaxaca cheese. In a medium bowl, combine the cooled mushroom mixture with the shredded Oaxaca cheese. Mix well.

   ~5 min
4. 4

   Warm the corn tortillas slightly to make them pliable. This can be done by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them briefly in a dry skillet. Place about 1-2 tablespoons of the mushroom and cheese filling onto one edge of each tortilla.

   ~3 min
5. 5

   Tightly roll up each tortilla to form a taquito. Secure with a toothpick if needed. Heat about 2-3 inches of vegetable oil in a deep fryer or large saucepan to 350°F (175°C).

   ~2 min
6. 6

   Carefully fry the taquitos in batches, turning them occasionally, until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   ~8 min
7. 7

   While the taquitos are frying, prepare the avocado crema. In a blender, combine the avocado flesh, cilantro, lime juice, Greek yogurt, and 2 tablespoons of water. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt to taste.

   ~5 min
8. 8

   Serve the hot taquitos immediately with the avocado crema for dipping.