Bean and Beef Taquitos with Avocado Sauce
"Why this recipe works:Adding mashed pinto beans to the seasoned ground beef filling and rolling the taquitos tightly helps the filling hold together and absorb a minimum of oil during frying. Sealing the edge with egg wash offers extra insurance, and frying in a mere cup of oil (so the seam side will come in contact with the bottom of the pan), prevents the taquitos from unrolling as they cook. Our creamy avocado sauce comes together in only minutes...."
INGREDIENTS
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1 cup plus 4 teaspoons vegetable oil
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8 ounces 90 percent lean ground beef
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1 cup canned pinto beans, rinsed
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1 onion, halved and sliced thin
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2 jalapeño chiles, stemmed, seeded, and minced
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3 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 (8-ounce) can tomato sauce
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1/2 cup water
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3 tablespoons minced fresh cilantro
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Salt and pepper
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12 (6-inch) corn tortillas
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1 large egg, lightly beaten
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AVOCADO SAUCE
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2 avocados, halved, pitted, and chopped coarse
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1/2 cup sour cream
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1/4 cup water
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3 tablespoons lime juice (2 limes)
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2 tablespoons minced fresh cilantro
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Salt and pepper
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