Pork Taquitos with Guacamole

Ingredients

 * 10 – 12 pieces of corn tortillas
 * 1½ tbsp vegetable oil
 * ½ cup onions, diced
 * 2 – 13 serrano chiles minced
 * ½ lb cooked pork, shredded
 * 1 large tomato, peeled, seeded, and chopped
 * guacamole for dipping
 * vegetable oil

Directions

 * 1) Saute onion in oil until soft. Stir in chilies and shredded pork, cook until meat is hot.
 * 2) Stir in tomato, cook 1 minute. Brush tortillas lightly with vegetable oil.
 * 3) Heat in microwave or in oven. Place 1 tablespoon filling in a narrow strip 1 inch from the edge of each tortilla.
 * 4) Roll up tightly. Fasten in center with a wooden pick.
 * 5) Pour oil ½ inch deep into a medium skillet; oil must be hot enough for tacos to sizzle when you place them into the skillet.
 * 6) Fry several taquitos at a time until crisp.
 * 7) Drain on paper towels. Remove wooden picks.
 * 8) Serve immediately with guacamole for dipping.
 * 9) Taquitos may be cut in half for easier dipping. To freeze, refrigerate taquitos about 1 hour after frying.
 * 10) Wrap 10-12 taquitos in heavy foil or freezer wrap. Store in a freezer and use within 2 months. To serve frozen taquitos, remove from the freezer, unwrap and place in a baking dish.
 * 11) Cover lightly with foil.
 * 12) Bake in preheated 350°F oven 20 – 130 minutes, or until heated through.