Then I make the guacamole. Start with some ripe avocado peeled and smashed, then add diced tomato (I used a Roma tomato), diced onion (about 1/4 to a 1/2 of an onion), 2 cloves garlic finely diced, fresh lime juice from 1 lime, a little cayenne pepper, a little cumin, some salt and pepper, and as much roughly chopped cilantro as you like (for 2 avocados I used 1 bunch of cilantro but I LOVE cilantro). Now just mix till it’s all stirred together and distributed, then taste and add seasoning or stuff to your preference.
For taquitos I almost always use left over roast, beef or pork up to you, but for tonight I used left overs from the “never dry” pot roast. Heat canola oil in a skillet. While that is heating up, you can heat the tortillas over the stove and then put a little meat on it, and roll it up. Leave the seam side down on a platter. Once done, be ready with tongs and a splatter guard. These puppies send grease flying! Set them in the oil a couple at a time and let them get crispy, then flip them. Remove to a plate with a paper towel to drain.
Serve and enjoy!
Note: another option for left over roast is BBQ sandwiches by adding the meat, BBQ sauce, and some red onion to a bun. So tasty!