This is probably my mother's favorite dish, and it was our favorite dish for her when my brother, my sister and I were children. She died 30 years ago, in 1995, so she was only calling me. My mother was born in Lincoln Heights, but her father is from Texas and my grandmother was a native, Concho Indian, so she is not very traditional, but traditional in that type of cuisine of the sixties.
And then that avocado sauce is very good. If you grew up here in the 80s, in the 90s, it is like the avocado sauce that people would serve in the Tex-Mex places. It is known that, but better.
For taquitos, you can wear beef meat: shoulder lump, ox, beef plate, any stewed meat. I use stewed meat that has a good veiled without a ton of cap to imitate the canned meat of the old school that my mother used to use, Hereford, canned meat. It makes this recipe even easier if you can find it!
I serve this meat rolled in fresh and even warm corn tortillas of the princess in eastern Los Angeles. If you do not have a local Mexican market with daily and warm fresh tortillas, do not travel. You can use standard corn tortillas, which can heat on a hot or compal plate; A fast trick is killing them in a microwave in a wet towel for 30 to 45 seconds, approximately 10 at the same time, so they are easily rolled before frying.
I use butter and cold butter, but could easily use rice bran or peanut oil. I used stewing meat in this version, because this is how my mother would fry them. She would make a version of Guacamole sauce with and without a jalapeño; In this version of Jalapeño. She would also serve them with Mexican rice. Here I serve the letter and covered with fresh cheese, because why not?
