INGREDIENTS

    Guacamole
  • 2 large avocados
  • 1 (4ounce)can diced green chilies
  • 8 ounces sour cream
  • 8 ounces cream cheese
  • 1/4lemon, juice of
  • Tabasco sauce

    • Taquitos

  • 2 lbs rump roast
  • 8 ounces barbecue sauce
  • 24 corn tortillas
  • corn oil, for frying

DIRECTIONS

  1. For the guacamole:.
  2. 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.
  3. For the taquitos:.
  4. 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.
  5. Place a small amount of meat into each tortilla and roll up using a toothpick to hold together.
  6. Fry in the oil until crispy and lightly browned.
  7. Serve taquitos with the guacamole.