Loaded Shredded Beef Taquitos

Prepare ingredients. I had some fresh Anaheim chili's from my garden, so I used one of those and I had some dehydrated Pasillas and Guajillo's on hand. Rough chop the chilis and the tomato.

Place the ingredients in a blender and blend on high until a thick sauce forms.

Trim any large fat caps off of your meat and place it in a slow cooker on low heat. Pour the sauce on top of the meat and cook for several hours turning the meat occasionally.

Once beef is cooked and tender, remove from the crockpot, allow to cool enough to handle, then shred the beef.

In a medium frying pan add 1 cup of vegetable or canola oil. Heat on medium high. While oil heats, dampen a paper towel and wrap your tortillas in it. Microwave the tortillas for about 30 seconds, this will help them to steam and not break or crack during taquito rolling and frying. Put a tablespoon or two of shredded beef in one of the steamed tortillas, roll and place in the hot oil seam side down. If the tortillas are coming open, use a toothpick slid in sideways to keep the flap closed.

Meanwhile, shred lettuce, grate cheese, chop onions, cilantro and prepare condiments.

Make guacamole. With a potato masher, mash the skinned and pitted avocados until desired consistency. Add in salt to taste, 1 tablespoon of fresh squeezed lime juice, 1/8 teaspoon of garlic powder or 1/4 teaspoon fresh minced garlic and 2 tablespoons of chunky salsa. Mix until combined. Adjust flavors to your taste.

Once taquitos are fried and drained start to assemble loaded taquitos. Place a bed of shredded lettuce on the plate. Next add desired number of taquitos and sprinkle with a generous amount of cheese. I used sharp cheddar and Monterey jack cheese. Then add a spoonful or two of salsa, sprinkle with diced onions and chopped cilantro. Add a generous amount of guacamole and a dollop of sour cream on top.

Serve and enjoy!