Taquitos with Guacamole

Roll them tight and call them taquitos, or stuff them until they are plump and call them flautas. Either way they are delicious served with guacamole. Doug Brooks, this recipe is for you old buddy.

Taquitos:
1 recipe Basic Border Beef
1 dozen large corn tortillas
oil for frying

Guacamole:
3 perfectly ripe Haas avocados
3 tablespoons minced onion
1 fresh minced jalapeno pepper
1 clove minced garlic
2 tablespoons finely chopped fresh cilantro
½ teaspoon salt
the juice of ½ a lime

Brush the tortillas lightly with oil on both sides. Place them on a cookie sheet and bake them in a
350 degree oven for 2-3 minutes, they should be soft and pliable. Fill each tortilla with Basic Border
Beef (or pork). Roll tightly and hold them together with bamboo skewers or large toothpicks. I like to use 5-inch bamboo skewers and skewer 3-4 taquitos together tightly. Fry the taquitos in oil for 3-4 minutes, turning often, until golden brown. Drain on paper towels. They can be reheated the next day in the microwave or oven, but they won't be crisp.

Mash the avocados with a fork, leaving some small chunks. Add the other ingredients in the order listed and stir gently. Serve within 30 minutes, regardless of what you've heard there is no way to store really fresh guacamole!