Taquitos And Guacamole Recipes

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.

Steps:

• In medium saute pan over medium to high heat, add the oil, onion, red bell pepper, jalapeno pepper, potatoes, garlic and chicken. Saute until the chicken is cooked and the vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.
• Deglaze the pan with the tequila and lime juice and let simmer until the liquid is almost evaporated.
• Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
• Wrap the tortillas in paper towels and microwave for 2 minutes to make the tortillas pliable. Place about 4 tablespoons of the chicken mixture on 1 tortilla, roll tightly and close with a toothpick.
• In large cast iron skillet, heat 1/2 inch of canola oil to 350 degrees F.
• Cooking in batches, add the rolls to the hot oil, placing them seam-side down. Cook until golden brown, about 2 minutes, and turn to cook the other side until golden brown.
• Remove and drain on paper towels. Remove the toothpicks and serve with the Guacamole and Tomtillo Salsa.
• Place the avocados, jalapeno, red onion, tomato, beer, sour cream, lime juice, cilantro, salt and pepper in a blender and puree.
• Rub the tomatillos with oil; grill until browned all over.
• Place the tomatillos in a blender with the red onion, garlic, cilantro, vinegar, hot sauce, 1/2 cup of the tomatoes and 1/4 cup of water and puree. Season with salt and pepper. Top with the sour cream and remaining 3 tablespoons tomatoes and serve.

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.

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.