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Categories: Appetizers, Main courses

Taquitos With Guacamole

Taquitos With Guacamole
Los Angeles Times

When you open your refrigerator door and yesterday's pot roast or roasted chicken stares back at you, it's time for taquitos. They're the perfect plan for leftover meat. Be sure to serve them with guacamole. Adding mayonnaise to the guacamole ... Read more

Total time: 45 minutes | Serves 4 to 5

Guacamole

  • 2 avocados
  • 1/4 cup minced onion
  • 1 serrano pepper, finely minced
  • 1/2 teaspoon garlic salt
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • Salt, pepper

Step 1Mash avocados with a fork until there are no lumps. Stir in onion, pepper, garlic salt, lime juice and mayonnaise. Add salt and pepper to taste. Cover and refrigerate until serving.

Taquitos

  • 1 pound roast beef
  • 20 (6-inch) corn tortillas
  • Oil

Step 1Shred roast into thin strips with a fork or with your fingers. Fill tortillas with 1 to 2 tablespoons beef and roll up tightly. Insert toothpick into middle of each taquito to secure. You can also skewer 3 to 4 taquitos together.

Step 2Add 1/2 inch oil to medium saucepan and heat over high heat 3 minutes. Fry taquitos until golden brown, 3 to 5 minutes each side, in batches if necessary, and transfer to paper towel-lined tray.

Each of 5 servings:
644 calories; 358 mg sodium; 73 mg cholesterol; 32 grams fat; 59 grams carbohydrates; 36 grams protein; 8.69 grams fiber.
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