Taquitos And Guacamole - cooking recipe

Ingredients

Guacamole
2 large avocados
1 (4 ounce) can diced green chilies
8 ounces sour cream
8 ounces cream cheese
1/4 lemon, juice of
Tabasco sauce
Taquitos
2 lbs rump roast
8 ounces barbecue sauce
24 corn tortillas
corn oil, for frying

Preparation

For the guacamole:
Put the avocados in a bowl and mash using a fork. Add the cream cheese and mix well. Add the sour cream and chilies, followed by the lemon juice and Tabasco. Refrigerate until ready to use.
For the taquitos:
Boil the meat in water until it shreds easily, approximately 1-2 hours. Drain and shred the meat, once it is shredded, soak in the barbecue sauce for 30 minutes.
Place a small amount of meat into each tortilla and roll up using a toothpick to hold together.
Fry in the oil until crispy and lightly browned.
Serve taquitos with the guacamole.