WHY THIS RECIPE WORKS The unctuous texture of avocados lends itself well to simple, creamy uncooked sauces that perfectly complement crispy, spicy foods. Taquito means “little taco,” but these filled and fried party-food bites have outsize appeal. Traditional versions can be work-intensive so we streamlined things for an easy at-home method. Spiced ground beef replaced long-braised chuck. Mashed pinto beans thickened the filling and kept it from falling out of the ends. A quick egg wash helped seal the taquitos. Switching from deep frying to shallow frying in a mere cup of oil allowed us to start cooking the taquitos with the seam side in contact with the bottom of the pan, guaranteeing that they didn’t unroll as they cooked. This preparation method also meant they absorbed a minimum of oil during frying. Serve with Mexican crema or your favorite dipping sauce—or make extra avocado sauce.

Makes 12 taquitos

TOTAL TIME: 1 hour 30 minutes

INGREDIENTS

• FOR TAQUITOS:
• 1 cup plus 4 teaspoons vegetable oil
• 8 ounces 90 percent lean ground beef
• 1 cup canned pinto beans, rinsed
• 1 onion, halved and sliced thin
• 2 jalapeño chiles, stemmed, seeded, and minced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (8-ounce) can tomato sauce
• ½ cup water
• 3 tablespoons minced fresh cilantro
• Salt and pepper
• 12 (6-inch) corn tortillas
• 1 large egg, lightly beaten

• FOR AVOCADO SAUCE:
• 2 ripe avocados, halved, pitted, and chopped
• ½ cup sour cream
• ¼ cup water
• 3 tablespoons lime juice (2 limes)
• 2 tablespoons minced fresh cilantro
• Salt and pepper

INSTRUCTIONS

1. For the taquitos: Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain beef in colander. Mash beans to paste with potato masher.
2. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and cook until beginning to brown, 5 to 7 minutes. Stir in jalapeños, garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in drained beef, mashed beans, tomato sauce, water, cilantro, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until thickened and beginning to sizzle, about 10 minutes. Season with salt and pepper to taste. Transfer to bowl and let cool, about 20 minutes.
3. Line rimmed baking sheet with parchment paper. Set wire rack inside second rimmed baking sheet. Place 6 tortillas on plate, cover with clean, damp dish towel, and microwave until hot and pliable, about 90 seconds. Working with 1 tortilla at a time, brush edges of top half with egg. Place row of 3 level tablespoons filling across lower half of tortilla. Fold bottom of tortilla up over filling, then pull back on tortilla to tighten it around filling. Roll tightly and place seam side down on lined sheet. Cover with second clean, damp towel. Microwave remaining 6 tortillas and repeat with remaining filling. (Taquitos can be refrigerated, covered with damp towel and wrapped tightly in plastic, for up to 24 hours.)
4. Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining 1 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using tongs, place 6 taquitos, seam side down, in oil and fry until golden, about 5 minutes. Flip and fry until second side is golden, about 3 minutes. Transfer to wire rack and place sheet in oven to keep warm. Repeat with remaining 6 taquitos.
5. For the avocado sauce: Combine avocados, sour cream, water, lime juice, and cilantro in bowl and mash with potato masher (or fork) until smooth. Season with salt and pepper to taste. Serve taquitos with sauce.