The Pioneer Woman Tasty Kitchen
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Corned Beef Taquitos with Avocado Sauce

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Level: Easy

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Description

These crispy and delicious taquitos can be dunked or even drowned in this quick and easy avocado sauce.

Ingredients

  • FOR THE AVOCADO SAUCE:
  • 1  Ripe Avocado, Seed Removed, Flesh Spooned Out
  • 1  Lime, Juiced
  • 3 cloves (medium) Garlic, Peeled And Coarsely Chopped
  • 1 cup Cilantro, Stems And Leaves, Coarsely Chopped
  • ¼ cups Coarsely Chopped White Or Yellow Onion
  • 1  Jalapeno, Seeds Removed, Coarsely Chopped
  • ½ teaspoons Salt, Or To Taste
  • 3 dashes Ground Black Pepper
  • 1-⅓ cup Water
  • FOR THE TAQUITOS:
  • ¾ cups Canola Oil (Amount May Vary Depending On The Size Of The Pan)
  • 3 cups Cooked And Shredded Corned Beef, At Room Temperature, Patted Dry
  • 12  Corn Tortillas

Preparation

For the avocado sauce:
In a blender, add all ingredients and blend on the sauce setting. Blend until consistency of sauce is smooth. If sauce is too thick, add a bit more water. Taste and add more salt if needed. Pour the sauce into a food storage container, or serving dishes (covered with plastic wrap) and chill in the refrigerator while making the taquitos.

For the taquitos:
Heat a small to medium-size skillet on medium heat and add canola oil. Let the oil warm for a moment and then turn off the heat. Using tongs, dip a tortilla in the oil for just a moment (to make it soft enough to roll without breaking), then quickly remove it from the oil and transfer it to a large plate. Starting at about 1-1/2 inches from the edge of the tortilla that is closest to you, lay some of the shredded corned beef, (about 1/12 of the total amount) in a horizontal line about 1/2 inch from each side of the tortilla. When the tortilla is cool enough to touch, carefully roll it as tightly as possible. Set aside and repeat the process with the rest of the corned beef. After rolling about 4 tortillas, the oil will need to be warmed up again; repeat the process by turning the heat on and off again (so that the oil doesn’t get too hot).

Once all of the taquitos are wrapped, heat the skillet on medium heat and add more oil if needed so that the oil is about ½ inch deep in the pan. Using tongs, fold side-down, carefully add 3 to 4 taquitos in the pan (amount depends on the size of your pan); cook them in batches so not to overcrowd the pan. Be very, very careful not to let the oil get too hot or it will cause the meat to have moisture and the oil will pop. Turn the heat down immediately if the oil gets too hot (and stand away from the pan). When the bottom sides of the taquitos are a golden color, use tongs to turn them over. Continue to cook the taquitos until all sides are a golden color.

Remove the taquitos from the skillet and lay them on to a plate lined with a paper towel. Serve while warm with avocado sauce. If desired, garnish with cilantro, crumbled queso fresco cheese and diced tomatoes.

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