Corned Beef Taquitos With Avocado Sauce

Guinness meets Corona with these taquitos.

There’s no hiding that they’re made with corned beef leftover from St. Patrick’s Day.

But these taquitos made with repurposed leftovers are so good, especially when topped with a quick and easy avocado sauce.

Avocado sauce was such a mystery to me as a kid and even as a young adult until I figured out what it was.

When I was a kid I LOVED the avocado sauce that came in the box of frozen taquitos.

It was so good that I finished the packet of avocado sauce before even eating the taquitos.

As a young adult I was still loving those frozen taquitos and especially that sauce.  I was so curious how it was made.  But those were the pre-internet days so googling it wasn’t an option.

The good news is that it’s not a mystery anymore and I make several versions of this yummy sauce.

This quick and easy version of avocado sauce doesn’t require any cooking, just a blender.

The garlic, fresh lime juice and cilantro stands out nicely with the avocado in this sauce.

There are 3 medium-size cloves of garlic in the sauce so if this is too garlicky for you, an option is to just put 2 in and taste test it before adding the third one.

And salt really makes the flavors in this sauce pop so taste testing is required to add the perfect amount for your taste buds.

Oh and feel free to fill these yummies with other types of leftover shredded meat such as pork, chicken or beef instead of corned beef.  I’ve actually used meatloaf before and it was different but good.

Taquitos are especially good when topped, dipped, or even drowned in avocado sauce.

Okay, maybe not everyone would like them drowned in the sauce like I do.

So, let’s check out the ingredients.

For the Avocado Sauce – a ripe avocado, fresh lime juice, garlic, onion, jalapeno, cilantro, water, salt and pepper.
For the Taquitos – cooked corned beef, corn tortillas, and canola oil.
Optional for garnish – diced tomatoes, cilantro and fresh crumbled queso fresco cheese.

Here’s how to make it.

For the Avocado Sauce:

In a blender, add the avocado, lime juice, garlic, onion, cilantro, jalapeno, water, salt and pepper.

Then…

…blend on the sauce setting…

…until the consistency is smooth.

If the sauce is too thick add a bit more water.  Taste test and add more salt if needed.

Pour the sauce into a food storage container, or serving dishes (cover with plastic wrap), and chill in the fridge while making the taquitos.

For the Taquitos:

Rolling the Taquitos – heat a small to medium-size skillet on medium heat and add canola oil.

Let the oil warm for a moment and then turn off the heat.

Using tongs, dip a tortilla in the oil for just a moment (to make it soft enough to roll without breaking), then quickly remove it from the oil…

… and transfer it to a large plate.

Starting at about 1-1/2 inches from the edge of the tortilla that is closest to you, lay some of the shredded corned beef*, (about 1/12 of the total amount) in a horizontal line about 1/2 inch from each side of the tortilla.

*before starting the rolling process, let the corned beef set out on the counter for about 10 minutes so it’s at room temperature; and use a paper towel to pat the meat completely dry (all in an effort to help prevent the oil from popping when cooking).

When the tortilla is cool enough to touch, carefully roll it as tightly as possible.

Set aside and repeat the process with the rest of the corned beef. After rolling about 4 tortillas, the oil will need to be warmed up again; repeat the process by turning the heat on and off again (so that the oil doesn’t get too hot).

Cooking the Taquitos – once all of the taquitos are wrapped, heat the skillet on medium heat and add more oil if needed so that the oil is about ½ inch deep in the pan.

Using tongs, fold side-down, carefully add 2, 3 or 4 taquitos in the pan (depends on the size of the pan); cook them in batches so not to overcrowd the pan.

Be very very careful not to let the oil get too hot or it will cause the meat to have moisture and the oil will pop.

Turn the heat down immediately if the oil gets too hot (and stand away from the pan).

When the bottom sides of the taquitos are a golden color, use tongs to turn them over.

Continue to cook the taquitos until all sides are a golden color.

Remove the taquitos from the skillet and lay them on to a plate lined with a paper towel.

Serve while warm with avocado sauce.

As an option…

…garnish with more avocado sauce, cilantro, crumbled queso fresco cheese and diced tomatoes.

Then…

…enjoy every bite.

More on Corned Beef Leftovers:

Corned Beef Hash by Simply Recipes

Corned Beef Tacos with Beer Battered Fries by Half Baked Harvest

Twice Baked Potatoes with Corned Beef by Leite’s Culinaria

Corned Beef and Slaw Sandwich by Coupon Clipping Cook

Corned Beef with Cabbage Turnovers by Recipe Girl

Leftover Corned Beef Low-Carb Reuben Bake by Kalyn’s Kitchen

Corned Beef Hash Eggs Benedict by Spoon Fork Bacon

Check out more recipes on the Food Blog Search

Corned Beef Taquitos with Avocado Sauce

Yield: About 3 Servings (Yields 12 taquitos)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients:

For the Avocado Sauce:
1 ripe avocado (seed removed, and avocado flesh spooned out)
1 lime, juiced
3 cloves garlic (medium-size), peeled and coarsely chopped
1 cup cilantro (including stems and leaves), coarsely chopped
1/4 cup coarsely chopped onion (white or yellow onion)
1 jalapeno, seeds removed and coarsely chopped
1/2 teaspoon salt (or salt to taste)
3 dashes ground black pepper
1-1/3 cups water

For the Taquitos:
12 corn tortillas
3 cups cooked and shredded corned beef (let the meat set out on the counter for about 10 minutes so that it's at room temperature; using a paper towel, pat the meat so that it's completely dry)
3/4 cup canola oil (amount may vary depending on the size of the pan)

Directions:

For the Avocado Sauce:

In a blender, add all ingredients and blend on the sauce setting. Blend until the consistency of sauce is smooth. If the sauce is too thick, add a bit more water. Taste test and add more salt if needed. Pour the sauce into a food storage container, or serving dishes (covered with plastic wrap) and chill in the fridge while making the taquitos.

For the Taquitos:

Rolling the Taquitos - heat a small to medium-size skillet on medium heat and add canola oil. Let the oil warm for a moment and then turn off the heat. Using tongs, dip a tortilla in the oil for just a moment (to make it soft enough to roll without breaking), then quickly remove it from the oil and transfer it to a large plate. Starting at about 1-1/2 inches from the edge of the tortilla that is closest to you, lay some of the shredded corned beef, (about 1/12 of the total amount) in a horizontal line about 1/2 inch from each side of the tortilla. When the tortilla is cool enough to touch, carefully roll it as tightly as possible. Set aside and repeat the process with the rest of the corned beef. After rolling about 4 tortillas, the oil will need to be warmed up again; repeat the process by turning the heat on and off again (so that the oil doesn’t get too hot).

Cooking the Taquitos - once all of the taquitos are wrapped, heat the skillet on medium heat and add more oil if needed so that the oil is about ½ inch deep in the pan. Using tongs, fold side-down, carefully add 3 to 4 taquitos in the pan (depends on the size of your pan); cook them in batches so not to overcrowd them. Be very very careful not to let the oil get too hot or it will cause the meat to have moisture and the oil will pop. Turn the heat down immediately if the oil gets too hot (and stand away from the pan). When the bottom sides of the taquitos are a golden color, use tongs to turn them over. Continue to cook the taquitos until all sides are a golden color. Remove the taquitos from the skillet and lay them on to a plate lined with a paper towel. Serve while warm with avocado sauce. Optional - garnish with cilantro, crumbled queso fresco cheese and diced tomatoes.

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