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.

EASY CHICKEN TAQUITOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.