Taquitos with Guacamole

A taquito is basically the same thing as flautas, but with corn instead of flour tortillas. Taquitos are also sometimes smaller than flautas and served as an antojito or appetizer. Both are rolled up around a filling and deep fried. The terms, however, are often used interchangeably, and some people believe that taquito is a term coined in the U.S., rather than a true Mexican-Spanish word. The taquito or "small taco" was referred to in the 1917 Preliminary Glossary of New Mexico Spanish, with the word noted as a "Mexicanism" used in New Mexico. Taquitos are delicious served with guacamole.

Taquitos are meant to be crispy and golden. That means cooking them in a good amount of hot oil. Nothing ruins taquitos like soft soggy spots. You will want to fry them in 1/2" of cooking oil turning them once. Be sure to drain the cooked taquitos well so that they aren’t overly greasy.

Taquitos:
1 recipe Shredded Beef
1 dozen large corn tortillas
oil for frying

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 shredded beef (or pork) filling on the tortilla keeping the filling about 1 inch from the edge. Roll tightly and hold them together with bamboo skewers or large toothpicks. Fry the taquitos in 1/2 " of 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!