2 cups of shredded beef
1 doz corn tortillas
Sunflower oil for frying
Salt to taste
1 Box of toothpicks
3 avocados, Hass
1 t olive oil
Warm tortillas on open flame on stove or on a comal. They should be soft so they don’t break when rolled.
Add two tablespoons of meat an inch or so from the edge across the grain of the corn tortilla.
Roll add water to the edge to seal and secure with toothpick seam.
Add oil enough so that half of the taquito immersed in hot oil.
Heat pan to medium-hot.
Add taquitos and cook until golden.
When done place taquitos on paper towel lined plate.
To keep warm store in 200-degree oven while cooking remainder of taquitos.
Serve them with guacamole and salsa.
Scoop out avocado pulp.
Smash avocado until desired consistency.
Add fresh squeezed lime juice.
Add Estolia’s salsa for an extra punch.