So easy and so good – You will not have any leftovers of this dish! Make it ahead and freeze it for later, or serve it for dinner tonight!
What you need:
- 12 corn tortillas
- 2 ½ cups shredded beef
- 2 Tablespoons adobo sauce
- oil to cook in
- 2 ripe avocados
- 1 Tablespoon lime juice
- 1 ½ Tablespoon chopped, fresh jalapeño
- 1 ½ Tablespoons chopped onion (I used the white of a Mexican green onion – see note)
- ½ teaspoon garlic powder
- 3 Tablespoons finely chopped cilantro
How to Do it:
Make the guacamole first. (Note: this is the Mexican green onion – also known as a Spring onion)
Remove the meat and seed from the fruit into a bowl and mash it with a fork. Stir in all the remaining ingredients and allow to sit for at least 30 minutes for the flavors to meld.
Next make the taquitos. Soften the tortillas in a plastic bag in the microwave. Mix the meat with the adobo sauce. Fill each tortilla with 2-3 Tablespoons of meat mixture
and roll tight.
Gently place each in the hot oil and
cook until lightly browned and crispy. Drain on paper towels.
They can be kept warm in the oven for 20 to 30 minutes if necessary – they also freeze great for a later meal!
Serve with guacamole
Make 12 taquitos and about 2 cups of guacamole.
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