Taquitos And Guacamole Recipes

TAQUITOS AND GUACAMOLE

Steps:

• For the guacamole:.
• Put the avocados in a bowl and mash using a fork. Add the cream cheese and mix well. Add the sour cream and chilies, followed by the lemon juice and Tabasco. Refrigerate until ready to use.
• For the taquitos:.
• Boil the meat in water until it shreds easily, approximately 1-2 hours. Drain and shred the meat, once it is shredded, soak in the barbecue sauce for 30 minutes.
• Place a small amount of meat into each tortilla and roll up using a toothpick to hold together.
• Fry in the oil until crispy and lightly browned.
• Serve taquitos with the guacamole.

BEAN & CHEESE TAQUITOS W/ GUACAMOLE

Steps:

• Make guacamole first by combining all ingredients except sour cream.
• Mash and stir until only small lumps of avocado remain.
• Garnish with sour cream piled in the center and refrigerate until ready to use.
• Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
• Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
• Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
• Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
• Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
• Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
• Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
• Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
• Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
• Serve hot with guacamole.