Guacamole taquitos are the perfect appetizer or main course for any occasion. They're easy to make and can be customized to your liking. You can use any type of guacamole you like, and you can add other fillings such as chicken, beef, or cheese. Guacamole taquitos are also a great way to use up leftover guacamole. They're crispy, cheesy, and flavorful, and they're sure to be a hit with everyone who tries them.
Let's cook with our recipes!
BEAN & CHEESE TAQUITOS W/ GUACAMOLE
I love taquitos, but it can be hard to find vegetarian-friendly versions (especially in restaurants). This easy recipe can be adapted for vegan diets as well.
Provided by D7591
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make guacamole first by combining all ingredients except sour cream.
- Mash and stir until only small lumps of avocado remain.
- Garnish with sour cream piled in the center and refrigerate until ready to use.
- Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
- Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
- Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
- Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
- Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
- Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
- Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
- Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
- Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
- Serve hot with guacamole.
TAQUITOS AND GUACAMOLE
This was an old friend's recipe. At first I thought the combination of guacamole and BBQ sounded funky; I now think it's a match made in heaven. If you're short on time just use one of the tubs of shredded BBQ from the store, any meat works, chicken, beef or pork. I've also made soft taquitos by softening the tortillas in a hot pan and then rolling around the meat. It's a lot healtier and my husband and I like them just as well.
Provided by Marney
Categories Meat
Time 2h50m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- For the guacamole:.
- 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.
- For the taquitos:.
- 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.
- Place a small amount of meat into each tortilla and roll up using a toothpick to hold together.
- Fry in the oil until crispy and lightly browned.
- Serve taquitos with the guacamole.
GUACAMOLE TAQUITOS RECIPE
Provided by Six Sisters Stuff
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray.
- Mix the taco seasoning with the refried in a small bowl.
- Spread 2 Tablespoons of guacamole and 2 Tablespoons of refried beans onto a tortilla. Then spoon 2 Tablespoons onto. Add a little bit of shredded cheese and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 10 to 15 times (depending how full you fill them) Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
- Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with salsa and more guacamole.
Tips:
- Use ripe avocados: The riper the avocados, the creamier and more flavorful your guacamole will be.
- Mash the avocados well: Use a fork or potato masher to mash the avocados until they are smooth and creamy. Lumpy guacamole is not as appealing.
- Use fresh lime juice: Fresh lime juice adds a bright, citrusy flavor to guacamole. Bottled lime juice can be used in a pinch, but it is not as good as fresh.
- Season to taste: Guacamole should be seasoned with salt, pepper, and cumin to taste. You can also add other spices, such as chili powder or garlic powder, if you like.
- Chill the guacamole before serving: Chilled guacamole is more refreshing and flavorful. You can chill it for at least 30 minutes, or up to overnight.
- Serve guacamole with your favorite toppings: Guacamole can be served with a variety of toppings, such as diced tomatoes, onions, cilantro, or cheese. You can also serve it with chips, crackers, or vegetables.
Conclusion:
Guacamole is a delicious and versatile dip that can be enjoyed in many different ways. It is perfect for parties, potlucks, or simply as a snack. With these tips, you can make the best guacamole possible.
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