Day off=Taquitos and Guacamole

Today, my fantastic boss gave me a day off, with pay! Woot woot! He does that sometimes, and I almost lose my mind out of happiness. So this morning, I went for a run after dropping the kids off at school. Running is my happy place, that’s where I think of really important stuff, like food. So as I heard the Hitler lady in my ear coach me and command me to sprint for 30 seconds (it’s an app), I thought, ‘I’m going to make taquitos and guacamole for dinner like my mom use to make’.  Why do I think of food when I’m running? Am I sick or gifted? Hey, at least I’m not eating and running at the same time.

Here’s how I made this amazing dinner for my family tonight in just 30 minutes. It was a soccer and volleyball night for my kids so my cooking time was limited.

Luckily, I had some chicken tenders left over from Wednesday night dinner.   I warmed them up and threw them in my Kitchen Aid for a beating (shredding).  Do you need a Kitchen Aid? Yes, you do.  I have had mine since I was 21 years old.  I can’t live without it.  Click on the link below to see a newer version of what I have if you need it right away.

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Next, I started the guacamole.

Ingredients:

  • 5 avocados
  • 1/2 onion
  • 2 cloves of garlic
  • 1 bunch of cilantro-chopped
  • 1/2 lemon juiced
  • 1 jalapeno -chopped
  • salt and pepper

I put all the ingredients in my food processor.  Poured it in my guacabowl and topped it with fresh cilantro and a squirt of lemon juice. If you need a guacabowl like mine, this link below will get you one.

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Next, I made my cilantro sour cream sauce.  It’s just a side sauce in case anyone doesn’t like guacamole or needs a little extra sauce on their plate.  I just let my Nutri-Bullet blend 1/2 cup sour cream and a bunch of cilantro.  If you need a Nutri-Bullet, click on the link to shop away.  We use ours for everything, shakes, sauces, etc.

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Taquito assembly:

Once package of corn tortillas and your shredded chicken.  Place your chicken on the tortilla and roll it up.  

Pierce the rolled taquito with a toothpick so it stays together while frying.

You can use a deep fryer if you like, or just use a high walled skillet for frying (I used a dutch oven tonight).  Fry the taquitos for 2 minutes on each side until golden brown.  Be sure your  oil is hot enough so your taquitos don’t soak up too much oil.  Drain the taquitos standing up in a  bowl with paper towels.  Sprinkle with salt while they are still hot.  

Dinner is served!

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