A NOMU Mexican Spice Blend-spiced ostrich strips filling? Check! Crispy, oven-baked tortillas? Check! A charred sweet corn & black bean salad? Check! Creamy quac for dunking? Check! A mouthwatering Mexican meal that will be the talk of the dinner table? Double check, Chef!
Mexican Ostrich & Jalapeño Taquitos
Mexican Ostrich & Jalapeño Taquitos
with guacamole, black beans & corn
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Beans
- Corn
- Free-Range Ostrich Strips
- Guacamole
- NOMU Mexican Spice Blend
- Ostrich
- Piquanté Peppers
- Sliced Pickled Jalapeños
- Sour Cream
- Spring Onion
- Spring Onions
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
SPICY Ostrich
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). During the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Place in a bowl and combine with the sour cream, spring onion whites, the jalapeños (to taste), and season.
TASTY TORTILLAS
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Ostrich mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
Corn & BEAN SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, toss through the beans to heat through. Remove from the pan and place in a bowl. Toss with the peppers, the spring onion greens, and seasoning.
MMMEXICAN MEAL
Pile up the Ostrich and jalapeño taquitos. Side with the charred corn and bean salad. Serve with the Guacamole for dunking. Side with any remaining filling. Well done, Chef!
SPICY Ostrich
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). During the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Place in a bowl and combine with the sour cream, spring onion whites, the jalapeños (to taste), and season.
TASTY TORTILLAS
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Ostrich mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
Corn & BEAN SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, toss through the beans to heat through. Remove from the pan and place in a bowl. Toss with the peppers, the spring onion greens, and seasoning.
MMMEXICAN MEAL
Pile up the Ostrich and jalapeño taquitos. Side with the charred corn and bean salad. Serve with the Guacamole for dunking. Side with any remaining filling. Well done, Chef!
SPICY Ostrich
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, fry the ostrich until browned, 2-3 minutes (shifting occasionally). During the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Place in a bowl and combine with the sour cream, spring onion whites, the jalapeños (to taste), and season.
TASTY TORTILLAS
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Ostrich mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
Corn & BEAN SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, toss through the beans to heat through. Remove from the pan and place in a bowl. Toss with the peppers, the spring onion greens, and seasoning.
MMMEXICAN MEAL
Pile up the Ostrich and jalapeño taquitos. Side with the charred corn and bean salad. Serve with the Guacamole for dunking. Side with any remaining filling. Well done, Chef!
SPICY Ostrich
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, fry the ostrich until browned, 2-3 minutes (shifting occasionally). During the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Place in a bowl and combine with the sour cream, spring onion whites, the jalapeños (to taste), and season.
TASTY TORTILLAS
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Ostrich mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
Corn & BEAN SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, toss through the beans to heat through. Remove from the pan and place in a bowl. Toss with the peppers, the spring onion greens, and seasoning.
MMMEXICAN MEAL
Pile up the Ostrich and jalapeño taquitos. Side with the charred corn and bean salad. Serve with the Guacamole for dunking. Side with any remaining filling. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Mexican Ostrich & Jalapeño Taquitos?
The preparation time for Mexican Ostrich & Jalapeño Taquitos with guacamole, black beans & corn is between 20 and 40 minutes.
What is the total time required to make Mexican Ostrich & Jalapeño Taquitos with guacamole, black beans & corn?
The total time required to make Mexican Ostrich & Jalapeño Taquitos with guacamole, black beans & corn is between 30 and 50 minutes.
How many servings does Mexican Ostrich & Jalapeño Taquitos provide?
4 servings
What are the main ingredients in Mexican Ostrich & Jalapeño Taquitos?
Black Beans, Corn, Free-Range Ostrich Strips, Guacamole, NOMU Mexican Spice Blend, Ostrich, Piquanté Peppers, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Wheat Flour Tortillas
What is the nutritional information of Mexican Ostrich & Jalapeño Taquitos?
Calories: 1039, Carbs: 94 grams, Fat: grams, Protein: 49 grams, Sugar: 12 grams, Salt: 1946 grams
How do I prepare Mexican Ostrich & Jalapeño Taquitos?
MMMEXICAN MEAL: Pile up the ostrich and jalapeño taquitos. Side with the charred corn and bean salad. Serve with the guacamole for dunking. Side with any remaining filling. Well done, Chef! CORN & BEAN SALAD: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, toss through the beans to heat through. Remove from the pan and place in a bowl. Toss with the peppers, the spring onion greens, and seasoning. TASTY TORTILLAS: Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the ostrich mixture down the centre of each tortilla in a straight line from top to bottom (you may have some filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes. SPICY OSTRICH: Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small pieces. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). During the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Place in a bowl and combine with the sour cream, spring onion whites, the jalapeños (to taste), and season.
What should be prepared from my kitchen to make Mexican Ostrich & Jalapeño Taquitos?
Black Beans, Corn, Free-Range Ostrich Strips, Guacamole, NOMU Mexican Spice Blend, Ostrich, Piquanté Peppers, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Wheat Flour Tortillas
How many calories does Mexican Ostrich & Jalapeño Taquitos have?
1039 calories
How much fat content does Mexican Ostrich & Jalapeño Taquitos have?
grams
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