Ingredients

• 3 tbsp olive oil
• 1 large onion
• finely sliced
• 2 cloves garlic
• peeled and finely chopped
• 500g/1lb 2oz sirloin steak
• cut into 1cm/½in cubes
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp caster sugar
• 3 tbsp tomato purée
• salt and freshly ground black pepper
• 100ml/3½fl oz beef stock
• 2 tbsp chopped fresh coriander
• 8 ready-made flour tortillas
• 250g/9fl oz soured cream
• 1 tsp cayenne pepper
• 2 tbsp warm water
• 3 tbsp chopped fresh chives
• salad leaves of your choice
• squeeze lemon juice

Directions

• For the taquitos
• heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and fry until softened.
• Add in the steak and fry for two minutes
• until the meat starts to brown.
• Add the oregano
• cumin
• sugar and tomato purée. Season with salt and freshly ground black pepper
• stir well and leave to cook for a further minute.
• Add the beef stock
• bring to the boil and reduce the heat to simmer for a further 5-6 minutes
• until the sauce thickens and the meat is cooked through.
• Add the coriander and stir in.
• Fill the centre of each flour tortilla with the beef mixture and roll each up like a big cigar. Place two onto each of four plates.
• For the dressing
• place the soured cream
• cayenne pepper
• warm water and chives into a bowl and mix well.
• To serve
• drizzle the dressing over the taquitos and serve with a lemon juice-dressed salad of your choice.