Cielito Lindos Avocado Sauce Recipes

CIELITO LINDO'S AVOCADO SAUCE RECIPE

Steps:

• In a heavy-bottom saucepan, combine the water, chiles, garlic, tomatillos and cilantro. Bring the mixture to a simmer, loosely cover, and cook until the chiles and tomatillos are softened, about 5 minutes. Remove from heat.
• Drain, reserving the water, and place the ingredients into a blender. Add the avocado and salt. Carefully blend at low speed, adding water as needed, until the mixture is pureed to form a thin sauce. Taste and adjust the seasoning if desired. The sauce will keep, covered and refrigerated, up to one week.

CIELITO LINDO OLVERA STREET TAQUITOS AND AVOCADO SAUCE

Steps:

• Instructions for Cielito Lindo Olvera Street Taquitos Machaca shredded beef filling:
• In a large slow cooker, add in chuck roast, then add in salt, peppercorns, bay leaves, and garlic. Add in enough water to just cover meat in slow cooker. Cook on low 8-10 hours. Remove beef from slow cooker, let cool a bit, and shred.
• Instructions for Cielito Lindo Olvera Street Avocado Sauce:
• In a medium saucepan, bring to a boil, the yellow chilies, garlic, cilantro and tomatillos in 1 1/2 quarts of water, then lower the heat to medium/low, and cook for 5 minutes. Drain the ingredients from the water, but make sure to reserve the water.
• Pour mixture into a blender, and add avocado. Begin to add in small amounts of the reserved water in blender at a time to create a sauce texture. Blend until there are no chunks, and sauce is thin, yet coats a spoon. Salt to taste to your liking and refrigerate until needed.
• To begin making the taquitos, warm up the white corn tortillas in the microwave for 40 seconds, to soften them up. (Optional)
• Fill each tortilla with about 1 oz of shredded beef, near the end of the tortilla, brush the other end of tortilla with a bit of lard, then roll and secure with a toothpick. Repeat this process until you have filled all desired amount of tortillas. Set aside.
• In a large cast iron pan, or frying pan, add in enough lard or oil to cover 1/2 the depth of the rolled tortillas. Fry taquitos in batches, on high heat for 1 minute per side, or until golden brown. Remove with tongs to a paper towel lined plate, and immediately season with salt.
• Remove toothpick from each taquito before serving.
• Serve taquitos with a side of avocado sauce