Looking for a way to use up leftover corned beef? These scrumptious corned beef taquitos are just the thing. And even better, serve them with a delightful quick and easy 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.
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.
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.
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.