In a skillet over medium heat, add olive oil and diced onion and cook until translucent.

Add beef and cook until beef is browned (about 6-8 minutes).

Drain excess grease if needed.

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

Mix in the tomato paste, mix until well incorporated and cook for 2-3 minutes.

Add a splash of water, reduce heat, cover and let simmer for 10-12 minutes until saucy.

Warm the flour tortillas slightly so they’re flexible.

Add a few spoonfuls of the beef filling and cheese to one side of each tortilla.

Roll tightly into taquitos. Use a toothpick to secure the tortillas.

Heat about 1–2 inches of oil in a skillet over medium heat (around 350°F).

Place the taquitos seam-side down in the hot oil.

Fry for 2–3 minutes per side until golden and crispy.

Transfer to a paper towel-lined plate to drain.

In a blender or bowl add avocado, garlic, mayonnaise, cilantro, lime juice, adobo seasoning, olive oil, salt, and pepper.

Blend together until smooth using a blender or immersion blender. Taste and adjust for seasoning.