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Taquitos with Guacamole

List of Ingredients




24 corn tortillas
1 lb grated cheese (pepper jack, monterey, or cheddar)
1/2 head lettuce shredded
salsa
1 beef briskett (about 2 1/2 lbs)
2 cups water
2 beef boullion cubes
3 cloves garlic
salt and pepper to taste
1/2 tsp red pepper flakes
1 onion diced
oil for frying

Guacamole:
3 ripe avacados
1/2 cup cilantro (fresh chopped)
1/4 cup diced red onion
2 tbl lemon juice
2 cloves garlic pressed
1/2 cup diced tomatoes
2 jalepenos diced fine


Recipe



Prepare guacamole and chill for later use.

Cook brisket with water, garlic, boullion,red pepper flakes in the oven for 3 1/2 - 4 hours or until meat falls apart as you twist a fork in it. Meat must be shredded when finished cooking. (You can cook in a crock pot over night or all day until meat falls apart.)
Drain liquid from meat and shred with a fork.
Heat oil in skillet, quickly dip tortillas into hot oil to soften, place on paper towels.
Taking each tortilla, place some shredded meat on tortilla, with diced onions and roll up and skewer with toothpicks. Heat oil again, and fry taquitos until crispy and golden brown.
Arrange on a large platter covered with shredded lettuce, sprinkle cheese over taquitos while still hot, then spoon dabs of guacamole over each taquito, top with salsa