Ingredients:
Cooked chuck roast, shredded.
Corn tortillas
Vegetable oil
2 ripe avocados
Garlic salt
2 Tbs. minced onion
Few drops hot sauce
Preparation:
Taquitos:
Place meat in a line across center of tortilla. Salt meat and roll tortilla into cigar shape and place toothpick in taquito to hold its’ shape.
Pour vegetable oil into electric skillet until 1/2 inch deep. Heat to 400˚ and fry taquitos on all sides until crisp.
Quacamolé
Peel and mash avocados. Add garlic salt and minced onion. Mix well and season to taste with hot sauce.
Serving Suggestion:
Place taquitos on plate and top with quacamolé.
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