Corned Beef Taquitos with Avocado Sauce
Looking for a way to use up leftover corned beef? Look no more, these corned beef taquitos with easy homemade avocado sauce are just the thing.
Guinness meets Corona with these delicious crispy taquitos.
There’s no hiding that these taquitos are made with corned beef leftovers from St. Patrick’s Day.
But they taste so good that no one has to know.
Well, except for the chef of course.
A flavorful homemade avocado sauce is also included.
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 now I make several versions of this yummy sauce.
About the Avocado Sauce
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.
A quick and easy version of avocado sauce in this recipe doesn’t require any cooking, just a blender.
The ingredients include garlic, fresh lime juice and cilantro.
There are 3 medium-size cloves of garlic in the sauce so if this is too garlicky for you, an option is to first try just 2 cloves and taste test it before adding the third one.
And salt really makes the flavors in this sauce stand out, so taste testing is required to add the perfect amount for your taste buds.
Let’s check out the ingredients.
Avocado Sauce – a ripe avocado, fresh lime juice, garlic, onion, jalapeno, cilantro, water, salt and pepper
Taquitos – cooked corned beef, corn tortillas, and canola oil
Optional for Garnish – diced tomatoes, cilantro and fresh crumbled queso fresco cheese
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
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.
Do a 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
Canola Oil:
TIP – Before rolling the taquitos, make sure that the meat has had to chance to sit out on the counter for about 10 minutes so that it’s at room temperature.
Then using a paper towel, pat the meat so that it’s completely dry (so that hot oil doesn’t splatter when the meat-filled taquitos are cooking).
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.
Heating the Tortillas in Warm Oil:
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.
Rolling the Taquitos:
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).
Fry:
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 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.
Drain Excess Oil:
Remove the taquitos from the skillet and lay them on to a paper towel-lined plate.
Serve:
Serve warm with avocado sauce.
Garnish with more avocado sauce, cilantro, crumbled queso fresco cheese and diced tomatoes.
Then…
…enjoy each and every bite.
Thank you so much for stopping by CCC!
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Corned Beef Taquitos with Avocado Sauce
Ingredients
For the Avocado Sauce:
- 1 ripe avocado seed removed, and avocado flesh spooned out
- 1 whole lime juiced
- 3 medium size cloves garlic peeled and coarsely chopped
- 1 cup coarsely chopped cilantro (including stems and leaves)
- 1/4 cup coarsely chopped onion (white or yellow onion)
- 1 jalapeno (stem and seeds removed) 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 sit 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
Instructions
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 little more water.
- Taste test and add more salt if needed (just enough salt will bring out the flavors nicely). 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 - Make sure that the meat has had to chance to sit 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 (this is done to help prevent the hot oil from popping when the meat-filled taquitos are cooking).
- 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, carefully 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 (amount of taquitos added 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 paper-towel lined plate.
- Serve warm with avocado sauce. Optional - garnish with cilantro, crumbled queso fresco cheese and diced tomatoes.
Notes
TIP:
Make sure that the meat has had to chance to sit 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 (this is done in an effort to help prevent the hot oil from popping when the meat-filled taquitos are cooking).About the Meat Filling in these Taquitos
This recipe is made from Slow Cooker Guinness Corned Beef leftovers.
Feel free to fill these taquitos with other types of leftover shredded meat such as pork, chicken or beef instead of corned beef if preferred.
I’ve actually filled taquitos with leftover meatloaf before and it was different, but good.
Serving Suggestions
Serve these delicious taquitos as a main dish, side dish, appetizer or as finger food on game day.
Here are more Mexican food inspired recipes you may like “Spicy Chicken and Lime Taquitos“, “Chipotle Shrimp Guacamole” and “Chipotle Lime Tortilla Chips“.
Other Recipes Using Corned Beef Leftovers
More Recipes for Corned Beef Leftovers You May Like:
Corned Beef Hash by Simply Recipes
Twice Baked Potatoes with Corned Beef by Leite’s Culinaria
Corned Beef Hash Eggs Benedict by Spoon Fork Bacon
Corned Beef and Slaw Sandwich by Coupon Clipping Cook
Can you remember who made the frozen taquitos with the packet ?
Hi Amber, I can’t remember but I know I’d recognize it if I saw it. I quickly googled it but didn’t see it. I’m curious now so if I find it I’ll update this comment.