Tacquitos and Guacamole

Ingredients

• 1 can (12 Oz. Size) Corned Beef
• 1 bunch Green Onion
• Small Dice
• 13 cups Canola Oil For Frying Tortillas To Make Them Pliable
• Plus 1/2 Cup To Fry Taquitos
• 24 whole Corn Tortillas
• Or As Needed
• 2 whole Avocados
• 2 dashes Garlic Salt Or You Can Mince A Clove Of Garlic
• Just A Matter Of Preference
• 1 can (4 Oz. Size) Diced Green Chilies
• 1/2 teaspoons Lemon Juice
• 1 whole Tomato
• Diced Small
• 1 whole Onion
• Diced Small
• 1 drop Salt And Pepper
• to taste

Instructions

1. For the taquitos, add corned beef into a non-stick pan and fry on low heat until dark red, about 10 minutes.
2. Add green onions and cook until warm throughout.
3. Set aside.
4. Heat 1/3 cup oil and quickly fry 12 tortillas until pliable, about 5 seconds on each side.
5. Pat dry to remove excess oil.
6. Place approximately 1 to 2 tablespoons of corned beef filling on each tortilla, wrap tightly and secure with a toothpick.
7. If any filling remains, cook another batch of tortillas.
8. Once all tortillas are rolled, heat 1/2 cup oil in a frying pan until hot.
9. Cook taquitos to desired crispness.
10. For the guacamole, peel avocado and place in a bowl.
11. Mash avacado until creamy, add remaining ingredients, mix and serve over your favorite Spanish rice recipe.