-
1
Make guacamole first by combining all ingredients except sour cream.
-
2
Mash and stir until only small lumps of avocado remain.
-
3
Garnish with sour cream piled in the center and refrigerate until ready to use.
-
4
Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
-
5
Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
-
6
Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
-
7
Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
-
8
Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
-
9
Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
-
10
Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
-
11
Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
-
12
Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
-
13
Serve hot with guacamole.
