TAQUITOS AND GUACAMOLE
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Taquitos with Guacamole
Roll them tight and call them taquitos, or stuff them until they are plump and call them flautas. Either way they are delicious served with guacamole.
Taquitos:
1 recipe Basic Border Beef
1 dozen large corn tortillas
oil for frying
Basic Border Beef
This meat is used as a filling in many of the following recipes and can be made with beef or pork. It is important that the meat have enough fat for flavor, so the beef of choice is chuck and the pork should be butt. When the meat is finished it can be shredded easily, with the perfect texture for filling tortillas.
1 boneless chuck or pork butt roast (about 2 pounds)
1 envelope Lipton's Onion Soup Mix
1 can (4 oz.) Ortega Diced Green Chiles
1 tablespoon Gebhardt's Chili Powder
1 teaspoon ground cumin
1/4 cup fresh chopped cilantro (optional)
Place all of the ingredients except the cilantro into a crock pot and cover with water. Cook on high for 5-7 hours. Remove the meat to a cutting board and shred. Strain the contents of the crock pot and reserve the onion and chiles. Add the onion and chiles to the meat and combine well. Add the chopped cilantro if desired (highly recommended unless you HATE cilantro).
Guacamole:
3 perfectly ripe Haas avocados
3 tablespoons minced onion
1 fresh minced jalapeno pepper
1 clove minced garlic
2 tablespoons finely chopped fresh cilantro
½ teaspoon salt
the juice of ½ a lime
Brush the tortillas lightly with oil on both sides. Place them on a cookie sheet and bake them in a
350 degree oven for 2-3 minutes, they should be soft and pliable. Fill each tortilla with Basic Border
Beef (or pork). Roll tightly and hold them together with bamboo skewers or large toothpicks. I like to use 5-inch bamboo skewers and skewer 3-4 taquitos together tightly. Fry the taquitos in oil for 3-4 minutes, turning often, until golden brown. Drain on paper towels. They can be reheated the next day in the microwave or oven, but they won't be crisp.
Mash the avocados with a fork, leaving some small chunks. Add the other ingredients in the order listed and stir gently. Serve within 30 minutes, regardless of what you've heard there is no way to store really fresh guacamole!
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