Bean and Beef Taquitos with Avocado Sauce

Name: Bean and Beef Taquitos with Avocado Sauce
Yield: Makes 12 taquitos
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 cup plus 4 teaspoons, vegetable oil; 8 ounces 90 percent lean, ground beef; 1 cup canned, pinto beans, rinsed; 1 , onion, halved and sliced thin; 2 , jalapeño chiles, stemmed, seeded, and minced; 3 , garlic cloves, minced; 1 teaspoon, ground cumin; 1 teaspoon, chili powder; 1 (8-ounce) can, tomato sauce; 1/2 cup, water; 3 tablespoons minced fresh, cilantro; 1/2 teaspoon, table salt; 1/2 teaspoon, black pepper; 12 (6-inch), corn tortillas; 1 , large egg, lightly beaten; 2 , avocados, halved, pitted, and chopped coarse; 1/2 cup, sour cream; 1/4 cup, water; 3 tablespoons, lime juice (2 limes); 2 tablespoons minced fresh, cilantro

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Appears in Cook's Country June/July 2012

Appetizers

Latin America & Caribbean

Mexican

Meat

Beef

Shallow frying is the key to making crispy, tightly rolled taquitos.

SERVESMakes 12 taquitos

TIME1¾ hours, plus 20 minutes cooling

Bean and Beef Taquitos with Avocado Sauce

WHY THIS RECIPE WORKS

Adding mashed pinto beans to the seasoned ground beef filling and rolling the taquitos tightly helps the filling hold together and absorb a minimum of oil during frying. Sealing the edge with egg wash offers extra insurance, and frying in a...

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