Cook the onion and beef

• Heat olive oil in a skillet over medium heat and cook the diced onion until translucent.
• Add the ground beef and cook until browned, about 6-8 minutes.
• Drain excess grease if needed.

Season the beef

• Add the garlic powder, onion powder, chili powder, oregano, cumin, coriander, paprika, chipotle powder, beef bouillon, salt and pepper.
• Stir well to coat the beef.

Add tomato paste and simmer

• Mix in the tomato paste until well incorporated and cook for 2-3 minutes.
• Add a splash of water, reduce the heat, cover and let simmer until saucy.

Warm the tortillas

• Warm the flour tortillas slightly so they become flexible.

Fill and roll the taquitos

• Add a few spoonfuls of the beef filling and cheese to one side of each tortilla.
• Roll tightly into taquitos and secure with a toothpick.

Fry the taquitos

• Heat about 1-2 inches of oil in a skillet over medium heat to around 175 °C.
• Place the taquitos seam-side down in the hot oil.
• Fry until golden and crispy, turning once.
• Transfer to a paper towel-lined plate to drain.

Make the avocado sauce

• In a blender or bowl add the avocado, garlic, mayonnaise, cilantro, lime juice, adobo seasoning, olive oil, salt and pepper.
• Blend until smooth using a blender or immersion blender.
• Taste and adjust the seasoning.

Serve

• Serve the crispy taquitos with the avocado sauce for dipping.